How To Smoke Tri Tip On GMG

Smoking Tri Tip on a Green Mountain Grill: A Delicious Guide

Welcome to the wonderful world of smoking tri tip on a Green Mountain Grill (GMG)! If you’re a fan of tender, juicy, and flavorful meat, then you’re in for a treat. Smoking tri tip on a GMG is a fantastic way to achieve mouthwatering results that will have your friends and family coming back for more. In this guide, we’ll walk you through the process of preparing and smoking tri tip to perfection on your GMG.

Choosing the Right Tri Tip

Before you start smoking your tri tip, it’s important to select the right cut of meat. Look for a well-marbled tri tip with a good amount of fat. This fat will render as the tri tip cooks, resulting in a moist and flavorful end product. Aim for a tri tip that is around 2-3 pounds for optimal results.

Preparing the Tri Tip

Once you have your tri tip, it’s time to prepare it for the smoker. Start by trimming any excess fat from the surface of the meat, leaving behind a thin layer to enhance flavor and juiciness. Next, season the tri tip generously with your favorite dry rub. A simple yet delicious rub can be made with a combination of salt, pepper, garlic powder, and paprika. Massage the rub into the meat, ensuring that it is evenly coated on all sides.

Setting Up Your Green Mountain Grill

Now that your tri tip is prepped and ready, it’s time to fire up your GMG. Set the temperature to 225°F and allow the grill to preheat for about 15 minutes. While the grill is heating up, soak some wood chips in water for added smoke flavor. Hickory, oak, or cherry wood chips work exceptionally well with tri tip, imparting a rich and smoky taste to the meat.

Smoking the Tri Tip

Once the GMG is preheated and the wood chips are ready, it’s time to place the tri tip on the grill. For added flavor, you can insert a meat probe into the thickest part of the tri tip to monitor the internal temperature throughout the smoking process. Close the lid and let the GMG work its magic, maintaining a consistent temperature and infusing the tri tip with delicious smoky flavor.

Monitoring and Serving

As the tri tip smokes, keep an eye on the internal temperature. Aim to smoke the tri tip until it reaches an internal temperature of 135°F for medium-rare or 145°F for medium. Once the desired doneness is achieved, carefully remove the tri tip from the grill and let it rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute, resulting in a moist and succulent final product.

Slicing and Enjoying

When it’s time to slice the tri tip, be sure to cut against the grain to ensure tenderness. Serve up the beautifully smoked tri tip with your favorite sides and enjoy the fruits of your labor. Whether it’s for a family dinner or a backyard barbecue, your perfectly smoked tri tip is sure to be a hit.

So there you have it – a comprehensive guide to smoking tri tip on a Green Mountain Grill. With the right cut of meat, proper seasoning, and a little bit of patience, you can achieve mouthwatering results that will have everyone asking for seconds. Fire up your GMG and get ready to impress with your newfound smoking skills!