The trick is to smoke the meat and not make the meat smoke
GILROY SMOKED TRI-TIP
Date: February 02, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The 2 3/4 pound tri-tip has been trimmed of fat
The tri-tip has been rubbed with chili powder, garlic powder and large amounts of ground black pepper.
The tri-tip is on the top shelf of the Adjustable Rig with a tray of K.C. Smoked Beans below. The Cyber-Q Wi-Fi is has the Egg at 225 and is measuring the meat temp.
After one hour and forty-five 45 minutes the tri-tip has reached just under 140 degrees, so it is done.
The tri-tip after a 15 minute rest tented loosely in foil.
The tri-tip was a perfect medium rare an was moist and juicy.
The tri-tip was served with some K. C. Smoked Beans. Fat drippings from the tri-tip had been allowed to fall into the dish of beans while they smoked.
Both the tri-tip in the beans had a nice hickory smoked flavor.
Tri-tip was extremely tender. It was moist and juicy on the inside in the outer bark had a nice spicy flavor from the rub.
This was a simple, but excellent way to cook tri-tip and the K.C. Smoked Beans were a great pairing.
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Gilroy is a small town in California south of San Francisco. Tri-tip is very popular in California and almost unheard of in other parts of the country. This was the first smoked tri-tip recipe I have ever made. Up until now everything was cooked direct/indirect at a higher temperature. The tri-tip used a simple but spicy rub. The spiciness of the rub was no doubt intended to make up for the lack of a high temperature sear. The 2.25 pound tri-tip was smoked for 90 minutes at 225 degrees to an internal temperature of 140 degrees and was rested for 15 minutes. The meat was moist and tender and had great flavor from the beef and the rub.