I have been seeing some great looking Tri Tip Roasts on the site and wanted to give it a shot. Purchased a pack of tri tips at Costco. The first one injected with Stubbs Beef Marinade (personal favorite) and marinated it and rubbed the second one down with Montreal Steak Seasoning. Both were bagged and put in the fridge overnight to get happy. For the slicers I used russet potatoes setting them between two pieces of bamboo (to prevent me from slicing all the way through - not the best knife skills LOL). After they are sliced they get a drizzle with olive oil and a sprinkling of coarse Kosher salt and some black pepper. The slicers go in foil trays on the upper rack of the Summit and the tri tips head to the pellet smoker. The tri tips relaxed in the smoker for 90 minutes at 160 degrees while the spuds were cooking at 450 degrees in the gasser. After 90 minutes the tips join the slicers in the gasser to finish off and get up to temp. I pulled the tips when the IT hit 135 degrees and let them rest for 20 minutes and the spuds got rubbed down with a little butter (just couldn't help myself). Well - here it is
This one is injected and bathing in Stubb's
This one sitting in the Montreal Steak Seasoning
Working on the slicers - kind of a pain but worth the result (gets a nice crunchy skin and tender center)
Slicers on the grill
Tips on the smoker
All coming together on the gasser to finish it up
Tips resting
Tips at medium rare to medium
Slicers are in
Dinner is served!!!
Sliced up the leftovers nice and thin - Me thinks French dips for lunch tomorrow
