I wanted to share my new technique. I smoked tri-tip last night, but not in the smoker. I did it on the charcoal grill side, so the temp was high and it cooked in roughly 35 minutes or so. Had a really good smokey flavor and it didn’t require smoking it for hours.
The trade off, is the tenderness of the meat. The quicker its cooked, the more chewing it becomes, so I have to be careful with this approach. I had the trip tip placed on the outer portion of the grill, evading the flames… as the flames died down, I moved them towards the center. turned out well.
So, the trick I used was dropping the wood chips in just before I drop the tri-tip on the grill. That allowed for the smoke to billow thru for a short while. they burn up quick, but release a ton of thick smoke. that actually worked. the meat was very smokey…just not as tender when slow cooking it in the smoker.