Dec 02 2016
I enjoyed getting back out on my smoker even though it was a cold damp 39 deg. I was glad when I went to my butcher the other day and he had a beef tri tip roast in the meat counter. I have wanted to cook one like a brisket since most in here that have tried it says they are great.
It weighed 2 ½ lbs. and I trimmed a ½ pound of fat off. Thursday night I rubbed on a little olive oil then seasoned with salt, pepper, granulated garlic and parsley. I wrapped in plastic wrap and in the fridge overnight.
I got the Traeger heated to 210 deg. and after the roast had set out about ½ hour I got it on at 1:00 PM. I planned to eat at 6:00 and hoped to get it done by 4:30, wrap in towels and in the micro wave so I could do the sides.
A half hour in I knew it was going to get done early; I should have known it was not as thick as other tri tips I have done. At grill level I was running 225-230 deg. I was going to wrap at 140 deg. IT but decided to wait until 150 deg. In an hour and 15 minutes it hit 150 deg. IT. I laid it on two sheets of foil, added 3 pats of my gorgonzola garlic chive butter, double wrapped and back on.
To slow it down some I just went to 250 deg. at grill level I usually go to 300 with briskets. It hit 200 deg. IT at 3:45, 2 ¾ hours total. I wrapped in towels and in the microwave. When I took it out at 5:50 to slice it was at 150 deg.
At 4:30 I put a potato with potato rod in the oven at 350 deg. to bake 1 ½ hours. I cleaned the asparagus and made the sauce. I found the recipe at Seasons and Suppers by Jennifer and was called Skillet Asparagus Supreme. We love asparagus and this was a little extra good! It went into the oven at 5:30 to bake for 25 minutes. I forgot to get a photo of it out of the oven; I had already plated our plates. It does make a nice presentation.
It all came together at 6:00 and we sure enjoyed it. I served the wife first and poured a little of the pan juice over the beef but it would not have needed it. I sampled a piece while slicing and it was beefy tasting and moist. I toasted some English muffins and we had the gorgonzola butter on it. Before I got set down with my plate the wife said the beef sure is tender! Thanks for the trisket idea Pappy and muebe and I looked over Smoker Pete’s post too.
Link to asparagus recipe
http://www.seasonsandsuppers.ca/skillet-asparagus-supreme/
Smokin Don
