They say there’s more than one way to skin a cat and, while that brings to mind a very disturbing mental image, the message is true: there is not a single right way to do something. Awhile back we grilled up some tri-tip on the gas grill (read about it here), but as the title of this posting suggests, that was just the tip of iceberg for ways to prepare a piece of meat.
Without football last weekend (the abomination they call the Pro Bowl does NOT count as football), we found ourselves with some extra time on our hands. As the AFC made a mockery of America’s favorite game, we prepared four pieces, a total of 10 pounds, of tri-tip for the Smoker. A rub of salt, black pepper, white pepper, garlic powder, onion powder, and cayenne pepper was generously added to the meat.
Vegetarians, avert your eyes! Rub applied
The smoker was fired up and oak wood chunks were added. When the cooker reached the target temperature of 250-275 degrees, the meat went on. With four pieces of tri-tip cooking at once, this marked the first time that both the upped and lower grills were used. Unlike the previous tri-tip cook, the meat was not seared before it was put on the cooker.
Two on the lower grill… …And two on the upper
The tri-tip cooked for 1.5 hours to an internal temperature of 145 degrees. It was at this point that the meat was seared to lock in flavor and juices. To sear the meat, the top grill was place directly over the hot coals and each piece was cooked for a few minutes on each side.
Searing Resting
After letting the meat rest for 20 minutes, it was carved up and served with barbecue sauce on a buttered and toasted bun. The meat was super tender and juicy and the smokey flavor enhanced every bite. The saltiness of the rub balanced well with sweetness of the barbecue sauce. This will definitely be done again in the near future!
Carved up… …And ready to eat!