Its been awhile since I posted. I keep taking photos of my Que and just not finding the time to get down a post to keep this blog updated. I’m doing by best thought. Better late than never.
For Father’s day we had my parents and grandparents over for Que. We bought a huge pack of tri-tip from Costco untrimmed. It was around 50$ for the bag and the bag was 18 Lbs of meat. This is kinda important because I did the math on the cost pre and post trimming and I found out that the cost was nearly identical for me to purchase trimmed meat from Costco in the future to what the weight was after trimming and what it actually cost per pound accounting for the fat I trimmed.
Trimmed Fat
To the right is a picture of stack of Fat we were left with after trimming the package of Tri-Tips. We got 6 whole tri-tips out of the package. The fat weighed in at around 5 Lbs, I don’t remember exactly unfortunatly I’ve lost the paper I wrote everything down on. But the bottom line was if you factor in my time to trim the Tri-Tip it was actually more expensive for me to buy untrimmed meat.
Step 1 of Prep
Step Two
Final Step
As for the process.
I applied a very thin coat of mustard to the Tri-Tip a process you’ve read about me using on other meats, I like to use the mustard because it helps the rub stick to the meat better. You never end up tasting it in the final result and the Vinegar in the Mustard helps tenderize the Meat.
I then applied a coat of Willy’s One-derful Rub to the tri-tip. I then wrapped the tip up in Aluminum Foil and let them sit in the Fridge overnight. I’ve done this several times and ive let it sit anywhere from an hour to overnight, the longer the better but if you forget or cant let it sit overnight, an hour is just fine.
Finished Product
Finished Product
Here are just a few of the pictures tri-tip after it had been smoked for about 2 hours. I smoke them using Kingsford Hickory and Mesquit charcoal bricketts mixed together and Red Oak Chunks. I put two large chunks on when i first put on the meat and never add more meat. My wife has complained in the past about too much smoke from oak, so I try to only apply a nice good start and then let it dwindle as the meat cooks.
