slicing tri-tip

27 Comments

    1. You can’t smoke it, but you can certainly cook it at the exact same temperatures and get a delicious result. It will just taste a lot more like roast beef.

  1. Most pellet smokers generate very little smoke over 230 degrees. I would think that your recipe needs to be adjusted to do the initial cook at 225 until 160 degrees, then wrap and put the temp up to 275 until done.

    1. It depends on your smoker, of course, but you can also use a non-pellet smoker to great effect here. The temps you suggest are great!

  2. With the Traeger Ironwood 885, you have a super smoke setting that works under 225 degrees. What would be the directions if I wanted to use the super smoke option and cook it at 225 initially and then raise it to 250 0r 275 later?

    1. Basically, the instructions are the same, but you might give a longer smoke up-front. I’d still go until you hit the stall, or close to it, at about 155–160°F, but it will take more time. I’d add another 60–90 minutes to your planning for this step. . Then wrap and turn up the smoke.

  3. I am looking forward to trying this recipe.

    Can aluminum foil be substituted for the pink butcher paper? Or what is the advantage of the pink butcher paper?

    Thanks,

  4. I was worried about this thinking it can’t work like that. I followed the recipe as temp goes but my tri tip was preseasoned. But to my surprise it was AWESOME. Had company over and they all raved on how tender it was. This is for sure a keeper recipe.






  5. Tried this recipe today, worked perfectly! This will be my go-to method for tri tip from now on!






  6. Question: What size were your tri tips. I had a local butcher cut me one that was 4 lbs. I cut it in half, about 1 1/2 in thick. On my Grilla pellet smoker it took ~ 4 hrs to get to 160. Wrapped in butcher paper set temp to 275. 4 hrs later still have 5 degrees to go.

    Ron M.

      1. I was really looking forward to this recipe. After 6 hours mine was only 160. As I had company over that had to leave we ate it as is. Definitely not brisket good. My first smoking fail.

        1. Oh no! So sorry to hear that. It sounds like it stalled at 160°F, which is expected, but that the wrapping must not have pushed it through the stall. Maybe next time try foil instead of paper, as it creates a tighter seal to keep the steam in.

  7. Followed this recipe to the letter on a Big Green Egg + Smoke X2 + Billows and it came out great! Will definitely be doing this again many times.

    As great as it was, I’d like to shoot for a thicker, crispier bark for the next round. Any advice for this specific recipe?






  8. I just smoked my second one of these. Both came out awesome with a nice strong brisket flavor. My smoker barely gets to 250 deg. Once it was wrapped at 160 deg internal, I finished it in a shallow pan the kitchen oven at 275. Time was 6 hours with my new Signals.






  9. Best recipe we’ve had for smoked tri tip! Brought them to 201-203°. Marinated in my own marinade for a day.






  10. My local butcher is selling choice tri-tip for $13.99/LB. Whereas they sell choice brisket for $6.99/LB. Seems like pricing is out of whack.

    1. Per pound, yes, but not per whole item. We don’t usually “need” a whole brisket, but a tri-tip’s worth of it is perfect for a family dinner. So the total cost of a small tri-tip os lower than the toal cost of a huge brisket. That’s what we meant.

  11. Well I just have to say, it was the the most tender Tri-Tip I have ever done. I was a little apprehensive of taking it to 200 deg. But I got to 160 deg in about two hrs on my GMG, Daniel Boone. Wrapped it in butcher paper and hit the 200 deg.in another 2 hrs. So in total was finished in 4 hrs. total. Kept my temps close to the 250 and 275 deg as in the recipe. Let it rest, and was a little scared, that it cooked faster than the 5 hrs. in the recipe. But WOW it was so tender, was a big Tri 3.5 lbs. Now to attempt a Brisket, which I’ve never had any luck with.






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