Smoked Tri Tip on Weber | Best Camping Meals (It Has Potential!)
We have really been enjoying smoking different kinds of meat on the Weber Kettle grill, but this is our very first try doing a Tri Tip.
Original Weber Kettle: amzn.to/2MWf6HM
Chimney Starter: amzn.to/2zQLO4G
Wood Chips: amzn.to/2MUathc
Smoker Box: amzn.to/2MVn18j
Overall, it came out OK, but I need some tips from you all on how long you smoke your tri tip for, what internal temperature you are shooting for, and anything else we can do to step up our game!
Camping meals and camping recipes are always fun to try, and we really enjoy cooking at the campsite! I think this could eventually be one of our best camping recipes, but we just need another shot at perfecting it. The brisket and ribs we have been doing are coming out awesome and these are some of our favorite meal ideas, but we just wanted to branch out to keep it interesting.
There are still a lot of different camp food and camp meals that we still want to try out as well, but the nice thing about smoking meat is that it is easy camp food and once you get everything set up, you don't have to do much besides keeping an eye on your meat. AND, it is a very kid friendly meal because the kids love to eat BBQ!
I love our Blackstone and our gas grill, but cooking on the original Weber always makes it a lot more fun and you feel more accomplished when it comes out right. If you are looking for new camp recipe ideas, try to give this one a shot and let us know how you get on. We'll keep trying, but at least we got out there and made some more memories with the ones that matter most--that's #WhyWeWork!
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Пікірлер: 3
We need your help! What temp do you smoke the tri tip at, for how long do you smoke per pound, and to what internal temperature are you shooting for?? Really want to try this again, but want to know how the pros do it!!
@chadnicholas222
4 жыл бұрын
#WhyWeWork coming from the central coast I assumed you would nail the tri-tip lol. I grew up in Santa Maria and the first rule of thumb is never add brown sugar and bbq sauce which adds too much sweetness to a flavorful cut of meat. Traditional Santa Maria Style uses red oak but mesquite will work also as a hard wood. Generally, I try to smoke no more than 2 hours and hit a minimum internal temp of 135-140. Let rest for at least 30 minutes to re-absorb the juices and slice against the grain. Check out Susie Q seasoning which also works great. Happy trails! From one camper to another. Chad- San Diego
@WhyWeWork
4 жыл бұрын
Awesome, thank you so much. I’m going to give it another shot!