I can’t believe how time flies … Checked my Little Black Book and I haven’t smoked a Tri-Tip in 4 months!!! When I smoke a Tri-Tip I like to keep the fat cap on. Every maket/butcher sells Tri-Tips but I have to really search around to find Tri-Tips that have not been trimmed and still have their fat caps on. Scored the fat cap and rubbed the 3 lb Tri-Tip with some Fagundes Seasoning before wrapping it tightly with plastic wrap and putting it in the fridge overnight.
Removed Tri-Tip from fridge an hour before cooking. Set PID to 225ºF and preheated the Bradley Smoker. You can see the scored fat cap.
Used 7 (2 hours/20 min) Bradley Jim Beam Bisquettes which are made from recycled Jim Beam Oak Barrels. Pulled the Tri-Tip at an IT of 147ºF to keep the bride happy. She likes pink meat but draws the line at blood. FTC for 20 minutes. If it wasn’t for the bride’s preference I would have pulled it at 140ºF. At the bottom of the photo you can see the PID temperature probe and on the left is my Maverick ET-732 temp probe.
The money $$shot … A light dinner consisting of some deliciously tender Tri-tip seasoned to perfection, a small salad, and some condiments. I’m here to tell you, you can’t beat that Fagundes Seasoning. Notice how the meat is still pink even though it was pulled at 147º. NO, I did not eat that whole pile of sliced Tri-Tip. I don’t think I’m going to wait another 4 months to smoke my next Tri-Tip … after all, here on the West Coast, we can buy Tri-Tips in every market or butcher shop
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