Member Login

Do I have to register?
Username

Password

Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Who's Online

We have 218 guests online and We have 1 member online

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.


Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view


Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home arrow Cookbook
recipes
Categories Beef Smoked Tri Tip
Most Viewed - Top Rated - Last Added - Last Commented

BackForwardPrint

Smoked Tri Tip
Description:

2 1/2 - 3 lbs tri tip approximately 2" to 3" thick.  Try to buy the freshest, choice grade.  Do not trim off any of the existing fat cap.  will serve about 4 to 6 people.

Ingredients:
  • Spices: Sea salt (coarse) , Black Peppercorns (fresh ground), Granulated Garlic or powdered Garlic, and Cayenne pepper (ground).
  • Meat: 2-1/2 to 3 lbs Tri Tip Roast
Instructions:

Mix together thoroughly the following:

  • 2 tblsp of coarse Sea Salt
  • 1 1/2 tblsp Black peppercorns (fresh ground)
  • 2 tblsp granulated Garlic or 1 tblsp of powdered Garlic
  • 1 tblsp Cayenne pepper

Tri tip is a lean cut of meat, so leave any fat to ensure a tastier, moist roast.

 Sprinkle the rub liberally all over the roast, and rub it in.  Set it in the fridge.  Let it sit for about 2 hrs.

Fire up the BGE setting it up for smoking.  I added some charcoal, a hand full of hickory smoking chips, a hand full of apple chips, more charcoal, and more wood chips on top of that.

Heated the egg up to about 600\' and set up the egg with the plate setter for indirect cooking. Place the tri tip on the grill, fat layer up.

Close the lid and Sear the meat for about 5 min. turning every min. or so, until it is dark brown.  If you want your meat cooked med well to well, sear for about 10 min.  After you get the meat nice and brown,  make sure to smoke the rest of the time with the fat layer up.  No more turning is needed.

While searing,  lower the heat to about 225\' - 275\'.  It may take a while to get it down,  but thats ok, thanks to the plate setters indirect cooking.

I added a 2 more hand fulls of Apple wood chips at this time through the sides of the plate setter.  (not needed) 

Cook for 2-1/2 hours (med rare) or when meat temp reaches 125'-130'F.  the meat will continue to cook to about 135' during the rest period.

For Med/well to well, cook for 2 hr. 45min to 3 hrs. or when meat temp reaches 140\'-145\'.

Place the meat on your carving surface and quickly wrap it with foil to let it "rest" for about 10 to 15 min.  Resting is essential as this allows the juices to partially return to the center of the meat.

Cut across the grain in 1/4\" slices.

Notes:Tri ip roast should be kept in the refrigerator (below 40\') after the rub. Before cooking, let it come to room temp. for approximately 1 hr. Searing is an important step in tri tip roast recipe. It allows the meat to brown (caramelize), to produce that incredible flavor. Searing requires a temperature of 550\' to 600\'F. With the plate setter, it will not allow the meat to burn or for flare up to accure.
Number Of Servings:4 - 6 peopleSource:
Vegetarian:NoTime To Prepare:2 1/2 - 3 hrs
Date:Tue 23 Nov 2010 19:56:06 UTCViewed:9137 times
Author:Email:
Rating:2,00 (2 votes)

recipe rating
1 (bad)5 5 (good)

AuthorComment
Bill GreeneComment added on: Mon 13 Dec 2010 00:35:40 UTC
2 quick ??'s:
1. The Plate Setter is "legs up," with the grill resting on the legs, right?
2. What's the best (fastest) way to get the temp from 600/'F to 250'/F?
GAhogComment added on: Thu 23 Dec 2010 02:33:24 UTC
how does the meat sear over a plate setter?
PhiliciousComment added on: Fri 24 Dec 2010 03:55:15 UTC
That was my question. Do you sear with place setter in place?
born to grillComment added on: Sun 26 Dec 2010 01:58:30 UTC
i'm new at this. How do you set it to be a smoker ater searing?
gleonkingComment added on: Fri 07 Jan 2011 02:26:40 UTC
Seared meat with out the plate setter. At that time I closed the egg as if to shut it down, to bring the temp down. Once I seared the meat, I removed it from the grill and placed the plate setter in with the leggs down. Did not really think about which way to have the leggs facing. I was just thinking about the indirect heat. With the plate setter in place, and the temp coming down, I then placed the tri tip back in, and worked on Adjusting the vents for the correct temp. Hope that helps!
gleonkingComment added on: Fri 07 Jan 2011 02:36:37 UTC
Forgot to mention that I'm new at this as well. I just wanted to share this recipe because my wife who doesn't really care for meat, loved the meal! She was surprised that It turned out so good. I told her that its the beauty of the egg that made my recipe turn out the way it did. Lol
LivermorenickComment added on: Tue 22 Feb 2011 16:21:42 UTC
I am going to try this tonight but I am going to cheat a little. I have a propane BBQ too. I am going to sear the tri-tip on my propane BBQ and then move it to my BGE set at 250/F with wood chips. I will let you know how it turns out.
LivermorenickComment added on: Wed 23 Feb 2011 06:04:38 UTC
it worked out very well, less than 2 hours for med/rare. I would do the same thing again.
mtjoyComment added on: Sun 13 Mar 2011 02:47:27 UTC
Great recipe....tried it tonight and it turned out great. Thanks!
eggstracoolComment added on: Sat 26 Mar 2011 16:38:18 UTC
I've done a bunch of these, and here's my spin. Sear 3 minutes on each side, remove and cool egg down to around 400, put back on with all vents closed, cook to 120, remove and wrap in foil, it will cook 20 more degrees to 140. I never use the plate setter
RWL41091Comment added on: Fri 28 Feb 2014 12:18:26 UTC
I found that 375-400*F, direct, for 30 min or so depending on the size does a great job. No searing necessary. I guess this is considered "grilling" vs smoking, but comes out right every time . I use a rub that mimics the true Santa Maria Tri-Tip
Unregistered users are not allowed to post comments. Please register...

Latest Recipes

  • ClayQ
       (Sauces, Rubs and Marinades)
       ClayQ
       2017-09-05 12:26 PM
  • Venison Stew
       (Soups, Stews, and Chilis)
       Misippi Egger (Clark Ethridge)
       2014-11-28 07:55 PM
  • Coffee Rub... WOW!
       (Sauces, Rubs and Marinades)
       Carolina Q
       2014-03-14 10:57 PM
Total Recipes: 930
add a new recipe...
more...

EggtoberFest Recipes

Wise One has compiled the recipes from some of our past EGGtoberfests for your enjoyment and they're available right here!

Note: Wise One's cookbooks are published as "PDF" files which require Adobe Acrobat Reader to view.

Forum Census

Wednesday, Dec 11, 2019 2:28 am
31404 registered users
0 today
2 this week
4 this month
Last: Guy08
Total Posts: 1,248,747

Our New Members

  • Guy08
       2019-12-09 05:55 PM
  • hugger
       2019-11-21 04:35 PM