This is a FOOL PROOF way to nail the perfect Tri-tip every single time! I dare you to try this!
Here’s my method:
For BEST results use USDA PRIME grade tri-tips.
Season with your favorite seasoning.
Use a Weber Rapid Fire chimney and fill to the top with Kingsford Blue Original briquettes.
Light that baby up!
Once all ashed over dump coals creating a 2 zone cooking area. I like to dump to the back so that I’m not constantly reaching over the DIRECT heat. Try to make the coals even as possible.
Add top grate. Add lid and shut top damper down 50%. Shut bottom vent to 2nd hole from the left. There should be a total of 3 holes. The 2nd hole is on top of the smoke sign. Let the kettle sit for about 10 minutes to kill off any terrorists that may be hiding in there.
Add your tri-tip to the INDIRECT zone and toss in about 3 chunks of hickory, pecan or red-oak. Don’t worry about over smoking the meat. You will only have between 15/20 minutes of smoking before you have to stoke the coals and sear.
Smoke the tri-tip til it reaches 100*F then remove from kettle. No worries if it’s a little over or under.
REMOVE THE CHUNKS of wood (i didn’t mention that in the video) and place them somewhere safe. I like to put them in the chimney.
Stoke the coals by moving them around and try removing the ash. Once you can feel that they are blazing hot then add the tri-tip and cover with lid. Dampers/vents should be fully open!! Set alarm for 4 minutes. Flip and set for another 4 minutes. Once those are up remove the tri-tip and take about 27 photos as you let those babies rest for 15 minutes!!!
DO NOT CHEAT! WAIT THE 15 MINUTES !
Once those 15 minutes are up, butcher those Beef Gods into slices and enjoy!
Last instruction is to leave me a comment and reveal your results!! 😎👍
11 сен 2024
