If you are looking for something reasonably priced, quick to cook, and most importantly… delicious, you’ve got to try smoking a tri-tip roast. Take a look at this beauty I picked up at Salmon’s Meat Products.
Prep is fairly simple. If yours came with a fat cap, remove it. It doesn’t cook long enough to render or add flavor. I decided to do a little “dry brining” on mine. When I woke up this morning, I took it out of the package, rinsed and patted it dry with a paper towel, then sprinkled some kosher salt all over both sides. Then wrapped it in foil and put it back in the fridge. You should go at least 2 hours or as much as overnight. I ended up going about 7 hours.
When I was ready to get smokin’, I took the tri-tip out of the refrigerator, and hit it with some Holy Cow from Meat Church. Then, I preheated my Big Green Egg to about 250 degrees. You can get all sizes at Kimps Ace Hardware. I have the minimax, which is the tailgater version. I usually recommend getting at least the large if you are cooking for a family. As you can see, mine is not quite big enough for this roast, so I had to curl the top over. 🙂
You don’t want to over cook this and it cooks fast, so use a probe if you have one. I wanted to cook this at 225 degrees, but I couldn’t get the egg below 250 degrees. It took only an hour. At 110 degrees I pulled it, and put it on a hot grill to get some sear on the meat.
The meat was done about 45 minutes before we wanted to eat, so I wrapped it in foil and put it in in towels in a cooler to rest. When it was time to serve, I took it out, and sliced it nice and thin.
Quick, easy, delicious! Try the Tri today.
The Shotgun’s Q Club blog is sponsored by Salmons Meat Products and Kimps Ace Hardware.
“Whether it’s grilled, smoked, seared, or sauced, I’m always fired up to share what’s cooking. As a certified SCA and KCBS judge, I’ve tasted some of the best—and I’m always chasing the next great flavor. Keep those grills hot, your wood dry, and don’t be afraid to try something new.” – “Shotgun” Randy Shannon On-air personality and BBQ enthusiast
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