never smoked a tri-tip before, but I've been asked to do one this afternoon.
This is a small one, 2ish pounds for four people. I'll have 3 hours from smoker to plate. I was thinking 1 1/2 hours smoking (smoker only gets to 200 degrees) and another 1 1/2 hours in the oven afterwards at 250 or so.
Any thoughts?
Eric
Emergency!
Started by
homebrw311
, Oct 27 2009 01:27 PM
2 replies to this topic
#1
homebrw311
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Posted 27 October 2009 - 01:27 PM
Vir prudens non contra ventum mingit
#2
NorthernWiner
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Posted 27 October 2009 - 01:58 PM
I don't have a smoker recipe myself, but if you type "smoked tri tip recipe" in Google, it returns 42,800 matches.
Steve Kroll
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"41 Years of Fine Winemaking"
www.purplefoot.org
Wine a little... and you'll feel much better!
#3
Tomer1
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Posted 27 October 2009 - 02:13 PM
thats a good idea.
I do this often with pork belly, pan smoke it and then finish it off in the oven.
great smoking taste\smell and more easy to control the cooking.
I do this often with pork belly, pan smoke it and then finish it off in the oven.
great smoking taste\smell and more easy to control the cooking.
My advice may or may not be backed by actually personal expirience and should be treated as such. 
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