After living in apartments the past 3 years and not being able to have a smoker, finally moved to an area to finally smoke some meat. First smoke was 2 Tri tips, around 2.4lbs each. Mustard binder and kinders Salt Pepper Garlic blend. 225 until 145 internal. Rested in foil for about 30 minutes. Should’ve done 135 but now I know for next time. Meat was still super juicy and very tender, Tri tip sammiches for dinner. How do I get a “bark” on Tri tip? Any tips would be great, thanks!!
by captbix
8 Comments
You can go heavier on the seasoning. That will help with bark.
Honestly you could pull at 125-130 and be good with the carryover cooking. Part of the fun of smoking is the trial and error process!
Reverse sear? Might not be bark, but you’ll be able to get a decent crust. I do ribeyes at 225° until around 120° internal and then crank my smoker up to 450°+ for a quick sear and they’re always fantastic.
I’d go heavier on the rub for a better bark. Pull it off around 125-130 IT and flip it onto a hot grill, or pan for a nice sear. Don’t forget to make up some fresh chimichurri to eat that steak with
Looks delicious!
Be sure to cut it like this for best results: https://cdn.media.amplience.net/i/traeger/20170329_Timberline-Tips-Tritip-Against-The-Grain-Infographic_BG
Don’t need a binder for it, imho
SO much mustard
Your foil rest probably steamed off whatever bark was there.