Rookie Question!

[Southpaw]

I have a 2lbs. Tri Tip Roast and I would like to cook it low and slow for the first cook on the SmokeFire EX4. I would like advice on how long to cook and what temperature.

 

[VoorDaddy]

2lb Tri-Tip will not take too long..... about 1 - 1 1/2 hours on as low as you can which is 200º or a hair lower on Smokeboost.
The important part is to get it off at the correct temp and knowing whether you want to give it a little sear at the end....
If you are going to sear at the end get the Tri tip off at about 120º. Set aside and crank up your EX4.... anything about 400º should be fine.... Once hot, sear both sides of the TriTip for just a few minutes a side. Done!
If you do not wan to sear, just get the TriTip off at 130º and let rest for 15 minutes or so before cutting. Done!
Just be sure to cut across the grain... the grain on a TriTip runs 2 ways. (attached a foto for help)

 

[JpsBBQ]

Sounds like a pretty good plan above.

 

[Southpaw]

Thank you for the advice, I will follow your instructions!

 

[Zhatt]

I like mesquite pellets for tri tip

 

[Southpaw]

2lb Tri-Tip will not take too long..... about 1 - 1 1/2 hours on as low as you can which is 200º or a hair lower on Smokeboost.
The important part is to get it off at the correct temp and knowing whether you want to give it a little sear at the end....
If you are going to sear at the end get the Tri tip off at about 120º. Set aside and crank up your EX4.... anything about 400º should be fine.... Once hot, sear both sides of the TriTip for just a few minutes a side. Done!
If you do not wan to sear, just get the TriTip off at 130º and let rest for 15 minutes or so before cutting. Done!
Just be sure to cut across the grain... the grain on a TriTip runs 2 ways. (attached a foto for help)

We cooked the Tri Tip yesterday, temp was set at 200 with smoke boost on. It took 2 hours to get to 130 degrees. We opted not to seer because everyone was hungry and it was getting late. The smoky flavor of the blend pellets was great but we all agreed seering would have been the right thing to do, thank you for the advice!

 

[JpsBBQ]

We cooked the Tri Tip yesterday, temp was set at 200 with smoke boost on. It took 2 hours to get to 130 degrees. We opted not to seer because everyone was hungry and it was getting late. The smoky flavor of the blend pellets was great but we all agreed seering would have been the right thing to do, thank you for the advice!

I will say I do tenderloins and rib roasts at 225-250 and have made a practice of forgoing the sear. I get an unbelievable edge to edge doneness that I’m really after. It’s difficult not to get some sorta grey meat band around the edges when you do a sear. Good thing is both are delicious!

 

[bbqking]

You also could do it like a brisket. rub it put a probe in it, set it at 250. When it hits 165, wrap it in foil. Set it back in until right at about 195-200. Remove and let it set for at least an hour. Preferably in a cooler/ice chest. All that said tri tip is best done hot n fast on a kettle.