Smoking

hdater · **Joined:** Fri Jun 22, 2007 4:45 pm **Posts:** 9

I smoke a number of different items, but am concerned about this. A friend has requested a smoked tri-tip. Clearly I have never smoked a tri-tip, and I do not believe I will have an issue doing so, but has anyone smoked a tri-tip?

Most importantly, if you have any tips/suggestions I would appreciate same.

Thanks,

bugster2 · **Joined:** Wed May 03, 2006 11:55 am **Posts:** 1021

If no one can help you with this, come to the Cooking.com forum. There is a current thread on smoking Canadian bacon and other meats. There are quite a few people who can answer your questions.

mar52 · **Posted:** Tue Aug 12, 2008 8:19 pm

Add some w's to the beginnign of this URL for the place where I hang out for informations:

bbq-4-u.com/forum/index.php?sid=5d525fdb86950dd926cf8d0ca8a1ebe1

Brent · **Posted:** Tue Aug 12, 2008 9:28 pm

I've done just about everything with tri-tip roasts including the one I just corned. They tend to be just about perfect for whatever you want to do with them as long as you don't bake or BBQ them until they are sawdust. They tend to have just the right of marbling and you can retain as much surface fat as you want. I don't do anything special when I smoke one except for maybe leaving a trimmed roast as-is from the market. If untrimmed I trim off some of the fat.

Smoking

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