![]() ![]() When the cooker reaches about 250☏, set the 3 bottom vents to 25% open so the cooker settles in at 275☏ measured at the lid. Open the top vent fully and leave it that way throughout the entire cook. Smoke The Tri-Tips Low & SlowĪssemble the cooker and place the meat on the top cooking grate. There’s no need to refill the pan during the cook. Light 30 briquettes in the chimney starter and spread them over the unlit briquettes.įoil the water pan before use for easy cleanup and fill it with cool water. Nestle the smoke wood chunks in the unlit charcoal. Using a Weber chimney starter as a measuring cup, place a chimney full of unlit Kingsford Charcoal Briquets in the charcoal chamber. Fire-Up The WSMįire-up the cooker using the Minion Method. There is no need to soak the wood or remove the bark before use. A mild fruit wood can be used if oak is not available. ![]() I used post oak, a favorite in Texas, but any oak will do. Use 2 fist-sized chunks of oak smoke wood. Once rubbed, allow the meat to sit at room temperature while you fire-up the WSM. Combine all ingredients and mix thoroughly. 1/4 teaspoon black pepper, medium grindĬhop the parsley or crush it between your fingers to make it small enough to mix well with the other ingredients.When using a shaker, the black pepper and parsley flakes tend to separate from the finer ingredients and you won’t get an even distribution on the meat. One thing I would suggest is that you apply the rub by hand-take a handful and sprinkle it from high above the meat. The dried parsley is common in rubs like this I don’t think it adds much flavor, it’s mostly for visual appeal. Pat the meat dry and apply a generous amount of this classic Santa Maria-style tri-tip rub. Prepping these tri-tips requires nothing more than trimming off any odd bits of surface fat or silverskin that don’t look appealing to you. But for my low & slow purposes, the USDA Choice tri-tips are just fine and I don’t mind saving a few bucks in the process, either. It’s great, and many people prefer them over the USDA Choice version. Costco also offers a USDA Prime version that contains more intramuscular fat. The two roasts shown here are USDA Choice and weigh a total of 5.27 pounds. Many of us buy tri-tips at Costco because of easy availability, reasonable prices year-around, and high quality meat that’s well trimmed and ready to cook. This video provides additional details on the recipe and method described in this article. Here are some pictures I took on May 25, 2019- WSM Smoke Day 15-when I prepared and smoked these two tri-tip roasts on the Weber Bullet. Look for that at the end of this article. I also wanted to share with you some photos of a new toy I got recently that makes slicing tri-tip a real pleasure. I was pleased with how well it turned out and how delicious it was, so I decided I’d write about it in this article. But sometimes I question my assumptions and recently decided to go back and cook tri-tip low & slow for old-times’ sake. In recent years, I’ve advocated cooking tri-tip hot & fast because it’s quick, easy, and tastes great. Over the past 20 years, I’ve cooked tri-tip roasts both low & slow and hot & fast in the Weber Smokey Mountain Cooker. Let meat rest for 10 minutes then slice across the grain.Move cooking grate directly over hot coals and reverse sear tri-tips until nicely browned.Smoke at 250-275☏ to 130☏ internal temperature.Choose two USDA Choice tri-tip roasts trimmed of excess fat and silverskin. ![]()
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