The trick is to smoke the meat and not make the meat smoke
SANTA MARIA TRI-TIP v2
Date: August 31, 2016 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.
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It had been a while since I made a trip-tip and when I saw my butcher had USDA Prime grade try-tip the die was cast. This recipe was called Santa Maria tried-tip and it mentioned serving it Santa Maria style with salsa or pico de gallo, but didn’t actually provide a recipe. With the Prime grade try-tip I wanted to experience the beef flavor and not hide it with salsa and pico, so the simple seasoning of the base recipe was just perfect. The trial-tip was removed from the fridge and seasoned while the Egg was warming up. The trial-tip was direct grilled at 500 degrees for 4 minutes a side to lay on some grill marks. It was pulled and the Egg was allowed to cool down to 375. I used the BGE Half Moon Raised Grid for the indirect part of the cook. The trial-tip-tip was finished indirectly for another 9 minutes until it had reached an internal temperature of 135 degrees. It rested for 10 minutes and was cut across the grain on the bias. The meat was moist and juicy and had a great tasting outer bark. The one thing that surprised me was the meat was not a tender as I expected. I had been careful to cut across the grain, on the bias and in thin slices, so it must have been the particular piece of meat. Other than having to chew a bit more this was thoroughly enjoyable and I look forward to doing more tricks-tip on the grill.