Smoked Tri-Tip & Broccoli Stir Fry

[smoker pete]

Found a great way to use some Hickory smoked Tri-Tip roast ...

[HighOnSmoke]

Fantastic Pete!

[Pappymn]

Man that first picture is fantastic


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[Roget]

Man that is beautiful Pete.
What kind of sauce did you use please??

[TMB]

Very nice 

[Pam Gould]

Did you smoke your tri-tip?  I can only find them here and they are already marinaded ins omethiing..I don't like premarinaded stuff..looks great..I love stir-fry anything. v

[mikeharold]

We often do that with ours too. Another thing we like to do is to make french dips with it, very tasty!

[Smokerjunky]

Looks fantastic.

[smoker pete]

Man that is beautiful Pete.
What kind of sauce did you use please??

I found the sauce at my local grocery store in the Oriental section Roget. It was a small packet for about $1.50. Mixed 3/4 cups of water, 2 tablespoons of Soy Sauce and the Beef & Broccoli (dry powder) sauce. Set the sauce aside.

I used the wok to cook the veggies and added the sauce when the broccoli and other veggies were al dente.  The Tri Tip was added at the last minute as the sauce was thickening. Didn't want to cook the Tri Tip any - just warm it up. Served on a bed of steamed rice.

[smoker pete]

Did you smoke your tri-tip?  I can only find them here and they are already marinaded in somethiing..I don't like pre-marinaded stuff..looks great..I love stir-fry anything. v

I smoked the Costco Prime tri-tip almost 9 months ago Pam - The photo below is the actual cook from back then - When I smoke a tri-tip, I season it the night before and usually smoke it with Hickory at 230ºF until the roast reaches an internal temperature of 145ºF. Rest it under a loose foil tent for 15 minutes before slicing ...

I'm with you Pam - I don't like pre-marinated  stuff either! Fortunately for us in Northern California  we can get tri-tip everywhere ... Select/Choice/Prime. My Costco carries Choice and Prime. I like to buy Prime peeled tri-tip that are cryovac. Usually around 5 per bag. Sometimes I find them at less than $6 a pound. They're so tender it melts in your mouth.



This photo shows the thawed tri-tip that I used. It was so tender that I easily tore it into bite size pieces with my fingers. I could really taste the smoke flavor which mellowed out with time. Kind of reminds me of when I smoke cheese or salmon - it tastes better after a while.

[smokeasaurus]

Wow that is a good looking plate of chow.

[Old Hickory]

Sure looks good Pete, you did it up right.

[RAD]

WOW