The Texas BBQ Forum

Hey Guys,

Needs some help... I have a buddy of mine who is requesting me to put my skillz up to cooking some Tri-Tip (he is from California... poor feller...) However I'm at a loss at the best was to smoke one up. Any advice?

I've only done one once and I just grilled it like I would a big thick steak. Of course I like mine red and bloody in the center so the piece that I had worked out fine. They're not that handy to find where I shop but there is a Mexican Grocery that I'm sure would have them and I may just try another one now that you reminded me. Good Luck and let us know what you end up doing, OK?

OUP

I have cooked several tri-tips. They are big on the west coast. The best tip I can give you is to NOT OVERCOOK. Sear over direct heat for 5 minutes on each side, then cover and smoke until the temp is 130. Take off of the grill, let it rest for at least 15 minutes, and then cut across the grain in 3/8" slices. Overcook and it will become tough as shoe leather.

My Rub:

1 Tbs. Kosher salt
1 Tbs. ground black pepper
1 Tbs. garlic powder
1 Tbs. onion powder
1 tsp. cayenne
1 tsp. paprika
1 Tbs. dried oregano
1 tsp. fresh rosemary, minced

Purists only use salt, pepper, and garlic powder, and they only cook over red oak. I like my rub better, and who has red oak? I use pecan.

Have fun.

Grill hot serve rare!