Bacon topped Tri Tip

[Winz]

Tri tip roasts are very popular here in California.  Normally, I cook them with indirect heat on both sides, roast in the middle at ~375 for 45 minutes.  I can fit 4 of these on a 22.5" kettle to feed a crowd.

I wanted to try another approach to cooking tri tip using a smoker.

Tri Tip marinated for 24 hours:



Rubbed with honey rib rub:



Topped with bacon:



Wapiti gets the call:



I put the tri tip on the lower rack, and filled the upper rack with more bacon.  The drippings basted the roast and the extra bacon gets crumbled and fed to my sous chef:




After the top level bacon was done, I moved the bottom rack to the top.  Almost done:



The payoff:



Although this method takes 2-3 hours verses 45 minutes, the smokey flavor and moist meet make it worthwhile.  I can see doing 4-6 of these at a time to feed a crowd, starting the cook at 3:00 for a 6:00 dinner.

Winz

[Troy]

Looks fantastic!
What kind of wood did you use?

[Winz]

Looks fantastic!
What kind of wood did you use?

I used some red oak.  I believe @1buckie gave it to me at the Norcal meet up.  It was perfect for this cut.

Winz

[jmeier64]

That looks so delicious. That is on my list to try asap. Thanks for the post

[dazzo]

Sold!

I had been hoping that they'd go on sale around here, but haven't seen it.

Seems it's easier to get Tri Tip than brisket out here as well, but haven't tried looking too hard either - just walking past the meat counter at the local supermarkets.

Now that I've seen how good they can turn out, guess I'll just stop and pickup a small one and give it a go on Old Grey.

Thanks Winz!

[1buckie]

Rippin' good cookup, my man !!!!

now you're in the territory I've occupied for a long time .......slow, creeper tri-tip...... something different happens when you treat them differently than a steak, eh?

The red oak was Gummi's....I have a bit also....


Pup knows what time it is.....you can tell by the "Nose Up" position !!!!


Rick......get a BIG ONE !!!!

[dazzo]

P.S.

I'm glad you didn't say that buckie gave you the wood     

I guess it was Lawrence   

I have some of those cuttings as well   

I have a big one.

I mean, I will work to procure a Tri Tip that can be used on my older kettle with some cutting from a tree that I too acquired from some great Grillfellas.

[Winz]

now you're in the territory I've occupied for a long time .......slow, creeper tri-tip...... something different happens when you treat them differently than a steak, eh?

Yep - the biggest advantage I can see is how uniform the "doneness" of the roast is.  I went to 135 internal and let it rest for 15 minutes.  Perfect medium rare from top to bottom.  Using the indirect, I get medium on the outside with medium rare internal.

Dazzo - check out this video.  Chris does a good job of explaining how to carve tri tip (this may be obvious to some, but I had to learn it the hard way).

https://www.youtube.com/watch?v=gmxHmuV4vTU

Winz

[1buckie]

P.S.

I'm glad you didn't say that buckie gave you the wood     

I guess it was Lawrence   

I have some of those cuttings as well   

I have a big one.

I mean, I will work to procure a Tri Tip that can be used on my older kettle with some cutting from a tree that I too acquired from some great Grillfellas.

Who wound you up today?  !!!!!!!!!!

[1buckie]

now you're in the territory I've occupied for a long time .......slow, creeper tri-tip...... something different happens when you treat them differently than a steak, eh?

Yep - the biggest advantage I can see is how uniform the "doneness" of the roast is.  I went to 135 internal and let it rest for 15 minutes.  Perfect medium rare from top to bottom.  Using the indirect, I get medium on the outside with medium rare internal.

Dazzo - check out this video.  Chris does a good job of explaining how to carve tri tip (this may be obvious to some, but I had to learn it the hard way).

https://www.youtube.com/watch?v=gmxHmuV4vTU

Winz

Jeff, if it's done right, it won't even matter if the grain direction's a bit off.....still falls apart, melt in mouth tender.....

Even up to well done, it can be stupendous.....see here:

http://weberkettleclub.com/forums/bbq-food-pics/bob's-beef-o-rama/msg20382/#msg20382

http://weberkettleclub.com/forums/other-recipes/something-different/

[MrHoss]

That looks flippin' amazing.  Just love the handle on Wapiti.  I wish tri-tips were available up here in Canada - never seen one for sale anywhere.  I know of a good butcher shop that I could make a request of though.

[dazzo]

P.S.

I'm glad you didn't say that buckie gave you the wood     

I guess it was Lawrence   

I have some of those cuttings as well   

I have a big one.

I mean, I will work to procure a Tri Tip that can be used on my older kettle with some cutting from a tree that I too acquired from some great Grillfellas.

Who wound you up today?  !!!!!!!!!!

Just gittin' started.

Sorry buckie, I guess I need to sit back, relax, and just watch the smoke as it wafts softly from my first ever kettle, thru the tree, and upwards to the warm October sun, listening to the game as SF tries to move to a win towards a Giants/Royal World Series

[MartyG]

Giants and Os! Just like the Super Bowl. Difference is we'll keep the lights on throughout the game, but at the end of the day it will be lights out Giants! Os in 6!

[1buckie]

@MrHoss

That looks flippin' amazing.  Just love the handle on Wapiti.  I wish tri-tips were available up here in Canada - never seen one for sale anywhere.  I know of a good butcher shop that I could make a request of though.

OK....here ya go......ball tip, tri-tip, coulotte & picana all in under 6 minutes...............

   http://www.youtube.com/watch?v=j_p2iz9iq08

.........live narration, this video is really worth the time it takes !!!!!


   Ray  ( Hell Fire Grill ) did up this info thing about thisstuff on the 'Ring awhile back~~~>

http://www.thesmokering.com/forum/viewtopic.php?t=58780&postdays=0&postorder=asc&highlight=butchers+block&start=0

[1buckie]

Giants and Os! Just like the Super Bowl. Difference is we'll keep the lights on throughout the game, but at the end of the day it will be lights out Giants! Os in 6!

I don't know Marty....that would kinda be like a 'Turd without bacon...........