Pure Santa Maria Dry Rub<\/a>.\u00a0 Jake’s Pure Santa Maria dry rub besides being a dry rub for sale is a simple yet elegant blend of coarse ground black pepper, smoked kosher salt, granulated garlic, parsley and two key ingredients that act to build flavor both in tartness and in flavor enhancement.\u00a0 The Santa Maria Dry rub is a natural dry rub without any MSG or artificial flavor enhancers.\u00a0 You may have your own homemade version or store bought favorite.\u00a0 For those who don’t we’ve added in a link at the bottom of this post to help you get the dry rub you want.<\/p>\nNow with the tri-tip injected and with limited trimming you’ll want to allow the marinade to do it’s job.\u00a0 Let’s place the meat in a sealing container.\u00a0 Allow the marinade to work on the tri-tip for a minimum of 4 hours, more if you can allow it to rest.\u00a0 In fact if you can marinate the tri-tip overnight that would even be better.\u00a0 It shouldn’t have to be said but let’s say it anyway…make sure the meat is refrigerated during the marinating process.<\/p>\n
Now comes the setup process to begin smoking the tri-tip to turn it into the faux brisket that you desire.\u00a0 What’s important here is the temperature and time available.\u00a0 Also, the type of wood that should be used during the smoking process.\u00a0 So many people now have those completely electronic smoking systems that can be adjusted or dialed in right to the temperature they want.\u00a0 It kinda takes the fun out of the process but it does deliver even results.\u00a0 Now if you’re an Old School griller like me then you’ll need to begin arranging your charcoal for a long cook cycle.\u00a0 Expect that this process will take about 7 hours.\u00a0 You can expect about 1-1\/2 hours per pound of meat so if you have a 3 pound Tri-Tip then you’ll be grilling for about 4-1\/2 hours not including the resting time of an additional 1 hour for a total of 5 hours.\u00a0 But this process will also require some adjusting and use of foil so that additional time will put you closer to 5-1\/2 hours depending on the heat produced by the grill and the outside temperature.<\/p>\n
Now if using charcoal heat you’ll need at least an hour to get your desired cooking temperature dialed in.\u00a0 We like using the Snake Method which lays out two or three briquettes next to each other in a ring that follows around the grill.\u00a0 We can pretty much get to the cooking temperature with this method.\u00a0 Now for charcoal, or gas, or pellet systems we’ll want to dial in a cook temperature of 225 degrees.\u00a0 Pellet smokers already have their smoking woods as part of the cooking process. For gas grill adding smoke may be a bit tougher but there are smoke boxes you can buy or if you have a small metal pie pan you can add smoking chips to the pan and place them on the grill over a low burner which will start the smoke process. Keep an eye on the smoke chips to ensure that they burn normally.\u00a0 For those with charcoal add wood chips along side the briquettes.\u00a0 As the briquettes burn we’ll want the lit charcoals to ignite the wood chips.\u00a0 Since dry chips will raise the temperature of a charcoal grill in an unbalanced way I suggest you soak the wood chips for at least an hour before use.\u00a0 Soak the chips in water which will slow down the burning process and will allow a nicer pattern of wood smoke.<\/p>\n
Wood types we like to use for this Faux Brisket are Red Oak, Cherry Wood, Hickory and Mesquite.\u00a0 We find that Red Oak works best as it pairs nicely with the flavors of the meat.\u00a0 The other woods will also deliver a nice level of smoke so it’s really up to you to decide.<\/p>\n
Time for the meat.\u00a0 About 30 minutes before putting the meat on the grill pull it out of the fridge and let rest on the kitchen counter.\u00a0 This will warm up the meat and will require less heat energy to drive the meat to the desired cooking temperature.<\/p>\n
Place the meat on the grill opposite the primary flame no matter if you’re using gas, pellet or charcoal we’ll be focusing on indirect grilling.\u00a0 If you have an electronic thermometer insert the probe now.\u00a0 Place the lid on the grill with the vents either over the meat or as near to the meat as possible.\u00a0 Ensure that the grill vents are wide open on the top and bottom of the grill.<\/p>\n
After about 30 minutes monitor the temperature of the grill.\u00a0 Either through your readable thermometer or a manual thermometer we want to be as close to the 225 to 250 degree range as possible.\u00a0 Resist removing the barbecue lid if at all possible.\u00a0 Each time the lid is removed you will lose all that stored heat and essentially you restart the cooking process which takes time driving the finish process from 5 to 7 hours.<\/p>\n
We’ll be using the 3-2-1 method with our Faux Brisket.\u00a0 After 3 hours we’ll take the brisket off the grill and will double wrap it in two sheets of aluminum foil. Heat tip: After the meat is removed make sure you place the lid back on the grill.\u00a0 When we bring the meat back we’ll want to be as close to the cooking temperature as possible.\u00a0 As for the aluminum foil we use aluminum foil because the wrap process will produce excess moisture.\u00a0 If you were to use Butcher paper the paper would become completely soaked and would tear through with movement.\u00a0 Leaking from the butcher paper would actually put out your charcoals so let’s wrap in aluminum foil and the same goes for gas or pellet grills.<\/p>\n
When wrapping let’s add about 3\/4 cup of beef broth with a sliced apple around the tri-tip.\u00a0 Now carefully wrap the tri-tip and place it back on the grill.\u00a0 Insert your temperature probe through the aluminum foil into the meat.\u00a0 Get the lid closed as soon as possible and begin reading the temperature measurements once the heat has been restored which usually takes about 8-10 minutes for a charcoal grill.\u00a0 If the temperature is closer to 250 degrees that’s fine we’ve got the layers of aluminum foil to act as a barrier to excessive heat.\u00a0 But keep an eye on the heat to make sure it doesn’t get over 275 degrees, if so then start adjusting the airflow on the bottom vent first.\u00a0 Monitor the bottom vent checking in 5 minute intervals to see if your manual adjustments have had the desired effect and if so by how much.\u00a0 If you notice the temperature drops quickly by 10 degrees or more then adjust the vent open by one quarter open to get more air in.<\/p>\n
After 1-1\/2 hours start paying close attention to the meat.\u00a0 We want the internal temperature to reach 203 degrees.\u00a0 Once reached remove the meat in foil into a pan or dish.\u00a0 Place the meat in foil in the oven and let rest for a minimum 40 minutes.<\/p>\n
After 40 minutes remove the Tri-Tip and open the foil.\u00a0 You’ll immediately notice at least three times the amount of liquid surrounding the tri-tip.\u00a0 This is moisture loss and also moisture transfer from the apples and the added marinade liquid.\u00a0 Place the meat on a cutting board and make two cuts across the differing grained sections of the tri-tip to produce three individual sections of tri-tip.\u00a0 Now cut directly across the grain or as we say perpendicular to the grain to produce 1\/4 inch segments of sliced meat.<\/p>\n
![\"faux](\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjtUXPVRE9S88LAFK-fqLsz4rPGFax0BZx8ma7Z5Ef-x1IngYIJXvsl0ftpjubnJiLb3uuEJ4z9vFOV5g88CQvLvqJcukzUBubtllDZEoxRFftcbMUNI4jI2w1LrBm61admeLojp8TGqnQ9\/s1600\/Tri-Tip+Sliced.jpg\" "\\"Faux")
<\/a><\/td>\n<\/tr>\n