![]() Don’t worry, you’ll turn the heat down for smoking. The high heat is for the wood chip packet in the next step. Place a thermometer probe on the opposite side to track the temperature of your grill. Set up your gas grill with a burner on high on just one side. Yes, the results won’t be quite the same as real wood, but you can make a decent version of smoked tri tip on a gas grill. Let your tri tip rest for 10 to 15 minutes while tented with aluminum foil.Sear the outside if you want on the grill or in a cast iron skillet.An internal temp of 128 to 130☏ is a good temp. Pull the tri tip off when it reaches your desired temp.Flip the tri tip over with the other side closest to the fire at around the thirty-minute mark. ![]() If the temperature of your grill goes higher than 275☏, move the lid a little off to the side, allowing some heat to escape. ![]() Track the temperature of your grill with an ambient temperature probe and the temperature of the tri tip at the spot closest to the fire.Place your tri tip as far away from the fire with the thickest part closest to the fire.Then add some wood chips around the edge of the charcoal so they start to smoke.To set up a two-zone fire, prepare a chimney starter with charcoal and pour it on one side of the grill bottom when it’s just starting to turn white on the tips.Smoking a tri tip on a Weber kettle-style grill using a two-zone fire to smoke it indirectly. How much wood should you use to smoke your tri tip?Ī good guide to go by would be to use a fist-size amount of wood chips or chunks if you want a nice, but not overpowering, smoke flavor. If I only have apple or cherry wood sitting around the house I’ll use those as well, it still tastes great. I use mesquite lump charcoal with chunks of oak and that combo works well with the beefy flavor of the tri tip.īut really, you can use any type of smoking wood you prefer. What kind of wood works best for smoking tri tip? Oak and mesquite are two woods that pair well with the beefiness of tri tip and give it a nice smoke flavor. Going against the grain makes a world of difference when it comes to the texture and tenderness of the meat. Without going against the grain, you’re leaving the long muscle fibers intact, and your teeth, not the knife, will be the one to break them up. The red slashes signify your knife’s cutting angle. You will need to cut against the grain at a 45 degree angle on your tri tip in two different directions. You can smoke your tri tip anywhere from 225☏ to 275☏ with great results. The first temperature you should focus on is your smoking temperature. The most critical step in smoked beef tri tip is keeping track of two temperatures and the rest will fall into place. Related Topics: How to Smoke a New York Strip Roast and How to Smoke a Prime Rib Roast. If you know those two temperatures then you don’t need to use cooking time as an indicator. One meat probe to track your tri tip’s internal temperature and one to track your ambient cooking temperature. No matter what grill or smoker you’re cooking on, the best way to smoke a tri tip is by monitoring its internal temperature along with your smoking chamber’s temperature using a multi-probe meat thermometer. Other than a traditional smoker or pellet smoker, you can also smoke tri tip on a gas grill or charcoal grill by using indirect heat and some wood chips or chunks. A tri tip smoked for 2 hours at an ambient temperature range of between 200 to 250 degrees Fahrenheit.
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