RacerDeac
#iwasright #rjlies
- Joined
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If you're going for fork tender on the smoker, you'll probably need to smoke it a lot longer - I've never taken one to that point on the smoker so I can't help you out there.
I doubt you can get it there...not enough fat and crap to break down like a brisket. You'd have to do it more like a pot roast (where all of the moisture is trapped) to get it fork tender without drying out IMO. Tri-tip is best rare to medium with a bit of smoke flavor. I generally do them on my Weber kettle. I'll set it up for indirect cooking and choke the air down to smoke it for a bit at 200-220. Then, I'll pull the tri-tip off, open everything up and let the fire get going and then sear it off over the open flame before resting and serving.