Double tri tip for family

[Knute]

Did a double tritip each seasoned differently. Other than in my opinion a lack of smoke they turned out amazing.

 

[Cowboy1955]

Did a double tritip each seasoned differently. Other than in my opinion a lack of smoke they turned out amazing. View attachment 5112

Congratulations!
Looks delicious!

 

[Jimsmokes]

Mmm Tri Tip! How long and what temp?
Oddly I've never smoked one but I like grilling them.

 

[Knute]

Mmm Tri Tip! How long and what temp?
Oddly I've never smoked one but I like grilling them.

230 Jim and approx 90 minutes. When done wrapped in butcher paper and placed in rest bag. I grill tritip as well, the smoking completely different flavor. Oh and my bad before wrapping in paper I have a cast iron skillet on the grill really hot with butter and a sprig of rosemary. Sear each side 3 minutes and spoon the butter over meat as it's searing

 

[bobissmokin]

Looks delicious!

 

[brewersfan73]

Mmm Tri Tip! How long and what temp?
Oddly I've never smoked one but I like grilling them.

Salt dry brine for 3-4 hours. Sprinkled with garlic, pepper, and a little more salt before putting in the Pit Boss.

Cooked at 225F for about 1:45 until I hit my target temp of 133F (I was aiming for a little closer to medium), then getting ready to reverse sear.

Flipping it quickly over the flame broiler station:

Pretty good crust and close to medium. It was delicious.

I didn't get a lot of smoke flavor, but I wasn't necessarily aiming for that flavor profile. Otherwise I would have smoked it at closer to 175-200 degrees until it hit the target temp, and also would have added a smoke tube.

 

[Mike From R.I.]

Salt dry brine for 3-4 hours. Sprinkled with garlic, pepper, and a little more salt before putting in the Pit Boss.

Cooked at 225F for about 1:45 until I hit my target temp of 133F (I was aiming for a little closer to medium), then getting ready to reverse sear.

Flipping it quickly over the flame broiler station:

Pretty good crust and close to medium. It was delicious.

I didn't get a lot of smoke flavor, but I wasn't necessarily aiming for that flavor profile. Otherwise I would have smoked it at closer to 175-200 degrees until it hit the target temp, and also would have added a smoke tube.

Now I'm drooling all over myself...