CarterQ
Moderator
Work has been a bear lately with long hours and some unexpected travel so I haven't had a chance to cook much. Things are finally calming down and I was able to get in some smoker time this weekend. I have been wanting to try BP's method of cooking a tri tip @275 up high with no sear so I gave it a whirl-
Start with a nice little tri tip
Hit it with some Double Secret
On the MAK @275, up on the half rack
While the meat is smoking away, steam a couple of artichokes for about 30 min
Halve them, clean out the choke, hit them with some Annies Garlic EVOO and Desert Gold
Tri tip done, flipped once halfway through and pulled at 140
While the meats resting crank up the MAK to high and grill the chokes and some garlic bread
Slice the meat after a 15 minute rest
Served it up with the wife's Greek style bean salad
This came out perfect and it hit the spot, loved letting the tri tip ride at 275 with no sear.
It was leap of faith as those of us who grew up and live in Central CA are taught at a young age that tri tip must have a sear. This method is wonderful, you have great even color edge to edge and like BP has mentioned you really taste the interaction between the smoke and rub.
Start with a nice little tri tip
Hit it with some Double Secret
On the MAK @275, up on the half rack
While the meat is smoking away, steam a couple of artichokes for about 30 min
Halve them, clean out the choke, hit them with some Annies Garlic EVOO and Desert Gold
Tri tip done, flipped once halfway through and pulled at 140
While the meats resting crank up the MAK to high and grill the chokes and some garlic bread
Slice the meat after a 15 minute rest
Served it up with the wife's Greek style bean salad
This came out perfect and it hit the spot, loved letting the tri tip ride at 275 with no sear.
It was leap of faith as those of us who grew up and live in Central CA are taught at a young age that tri tip must have a sear. This method is wonderful, you have great even color edge to edge and like BP has mentioned you really taste the interaction between the smoke and rub.