Saturday, September 15, 2012

Smoked Tri-tip Roast

This is my first attempt at BBQ (note: I have grilled extensively before but never done true, low n' slow, smoked BBQ) and I have to say that the flavor was spot on, though I need to work on getting better  color to the finished product.  We ate it all before I could get a pic but we'll be doing this again soon so we'll add pics when the next round is attempted.

We have a gas grill so I used that and have to say that the temp control was a cinch.  One of the three burners on low was a perfect grill temp of 225 F which exactly what you want.  I used a blend of wood chips, half hickory and half apple wood, and the flavor and smell were awesome!  An Oneida Digital Probe Thermometer let me know when the internal temp hit 145 F, after about 4.5 hrs in the smoke, and I pulled it, wrapped it in heavy duty aluminum foil, and let it rest for 15 minutes before slicing off the first taste.

It was perfectly medium rare inside but little to no smoke ring present, even though it had the smokey flavor.  The dry rub on the outside of the roast didn't quite turn into the "bark" you see on good BBQ but it was definitely an amazing flavor, none-the-less.  Since my smoke wasn't super heavy, I'm assuming it didn't color the meat, hence my desire to get more smoke on it next time.

The dry rub recipe contained herein is one of my own devising that would work amazingly on any beef or pork cut and can be applied the night before or the morning of.

A slab o meat, closely resembling brisket, made me think of Jewish deli and our love of pastrami and other cured meats.  So, here's some NOFX doing their song, The Brews about hardcore Jewish punk lifestyle.  "We separate our milk plates from our meat!  Oi, oi, oi!" - justin

Tri-tip Dry Rub
Time: 10 min
Difficulty: Easy
Servings: Enough to cover a 3lb roast
  • 1 1/2 tsp salt
  • 1 1/2 tsp dark brown sugar
  • 1 tsp ground black pepper
  • 3/4 tsp Accent
  • 3/4 tsp ground white pepper
  • 3/4 tsp sweet paprika
  • 3/4 tsp thyme
  • 3/4 tsp rosemary
  • 1/2 tsp cayenne pepper
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 of a bay leaf
Just toss all of this in a spice grinder, or a mortar and pestle, and grind thoroughly.  Apply to meat the night before cooking, or at least a couple hours before, and enjoy!

Tri-tip Smoke Steps:
  1. Apply the rub to the roast, place in a plastic bag and leave in the fridge overnight.
  2. Remove from the fridge at least an hour before smoking to let the meat come up to room temp.
  3. Get your gas grill up to temp by turning one burner, not the middle, on as low as it'll go and wait a half hour or so for the grill to reach 225.
  4. While the grill is heating, soak your wood chips in warm water for 15-30 minutes and place them in either foil pouches, or an old tuna can or some sort of metal container that will not give off fumes.  
  5. Place you wood chips over the single burner and let the smoke build in the grill before adding the roast.
  6. Place your meat in the grill on the opposite side of the lit burner.  You're trying to cook using indirect heat, not the using flames like you would with grilling meat.
  7. Place a drip catch under your meat.  Foil works fine.
  8. Insert your digital probe thermometer, if you're using one, and set it to go off at 145 F.
  9. Open a beer and enjoy the smell.  Wait.
  10. When the meat is done, use tongs to pull it off the grill and wrap it in foil.  Set it aside to rest for 15-20 minutes.
  11. Cut it in slices, against the grain, and eat your heart out!

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