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: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
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.
Related Photo Entries:
Recipe Source:
Alt image
Wicked Good Burgers

The Kamado Grill Cookbook

Gilroy Smoked Tri-Tip - (e-book)
Grill:
Alt image
Big Green Egg

Smoked:

Using the Big Green Egg Kamado Cooker
Gear:
  • CGS-Adjustable Rig
  • CGS AR Oval Pizza Stone (Level 1.5)
  • CGS-Sliding Oval Grid (Level 3)
  • BGE S/S Grill Grid (Level 6)
  • 9 x 13" Glass Casserole Dish
  • Thermapen Super-Fast Thermometer
  • BBG-Cyber Q WiFi Pit Controller
  • Hickory Chunks
  • Ranch-T Lump Charcoal