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Fat Cap Tri Tip
Fat Cap Tri Tip
Fat Cap Tri Tip
Fat Cap Tri Tip

Fat Cap Tri Tip Fat Cap Tri Tip

Pit Temperature: 275
Desired Internal Temperature: 110, rest, sear to 138
Cooking Time: 2hours

Directions

-Trim bottom and sides of tri-tip
-Butterfly fat cap only
-Dry rub all of the meat, especially under fat cap. I like to do it all the night before if possible.
-Bring meat to room temp, start smoking!
-Pull at 110, cut off fat cap and let rest while pit gets to temp
-Sear both sides evenly and pull at 138
-Let rest for 10-15 minutes
-Thinly slice and load on a french roll with your favorite sauce

This time around:
Dry Rub: Magic Dust
Added Fuel: Cabernet Sauvignon Vine trunk 2 fist size clumps)
BBQ Sauce: Home made tomato based Habenero BBQ sauce

Comments and Ratings

Average user rating from: 6 user(s)

Rating 
 
Ratings (the higher the better)
Rating*
Comments*
 
Fat Cap Tri Tip 2010-03-30 17:14:00 jromano015
Reviewed by jromano015    03/30/2010

Looks perfect

Fat Cap Tri Tip 2010-03-22 07:21:00 jimbo
Reviewed by jimbo    03/21/2010

Looks great. Interesting idea to leave the fat cap on.

Fat Cap Tri Tip 2010-03-21 22:54:00 bigpoppa
Reviewed by bigpoppa    03/21/2010

wow some great weekend posts!

Fat Cap Tri Tip 0000-00-00 00:00:00 bigpoppa
Rating 
 
Reviewed by bigpoppa    11/29/2014
Fat Cap Tri Tip 0000-00-00 00:00:00 jimbo
Rating 
 
Reviewed by jimbo    11/29/2014
Fat Cap Tri Tip 0000-00-00 00:00:00 jromano015
Rating 
 
Reviewed by jromano015    11/29/2014