Tri-Tip

hvac

Newbie

Original poster

Apr 11, 2013

4

10

• Apr 11, 2013

• #1

Been lurking around a while, I can usually find answers by just looking but I want to try something a little different and thought I would ask first.

Store here sells Tri-tip untrimmed for about $3 per pound, the last time I roasted it the meat was a lot tougher then I would like so I have been marinating over night and it's OK.  What I would like to try is low and slow cooking it more like a brisket and taking the temp up to around 195 / 200 putting it in a sealed pan with juice for the last couple of hours.  Will this work?? or am I about to waste a $40 piece of meat.

Thanks in advance for your help

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Apr 11, 2013

• #2

Welcome aboard! When you get a chance update your profile to show your location so we can help answer your questions better.

Tri-tip doesn't do well if cooked to the higher temps like brisket.  Mine always turn out nice and tender at higher temp cooks and lower IT . How are you slicing it? Slicing across grain is really important with tri-tip. It's kind of tricky because the grain runs two different directions.

I have been cooking all of mine with the smoker running at 265*. I cook to an IT of 130-135* because we like rare-medium-rare, with a 30 minute foiled rest. Here's a couple of my last cooks:

http://www.smokingmeatforums.com/t/136412/tri-tip-on-the-mini-wsm

http://www.smokingmeatforums.com/t/138686/hump-day-tri-tip-drool-vision-heavy

http://www.smokingmeatforums.com/t/137458/pernil-style-tri-tip-heck-yeah-q-view-the-grand-finale

Here's a good tutorial on how to carve a tri-tip:



Hope this helps out, and good luck.

 

snorkelinggirl

Master of the Pit

OTBS Member

Nov 15, 2012

1,025

105

• Apr 11, 2013

• #3

x2 for what dirtsailor said.  I used his threads as a guide to smoke tri tip a couple of weeks ago, and it turned out amazing.  We went to 132 deg IT and it was very tender and juicy. 

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Apr 11, 2013

• #4

I am wondering how to smoke those as well.  Have 2 in the freezer now.

Please....would you pop over to Roll Call and let us give you a proper SMF Howdy Do?

http://www.smokingmeatforums.com/f/133/roll-call

Kat

 

hvac

Newbie

Original poster

Thread starter

Apr 11, 2013

4

10

• Apr 12, 2013

• #5

Hay Thanks for the Advice!!

After reading your advice went and rechecked my carving and think that is the problem.  Will put it on a slow grill and pull it off at 132. 

Didn't mean to pass on the intro page, I get to that this weekend.

Thanks

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Apr 12, 2013

• #6

hvac said:

Hay Thanks for the Advice!!

After reading your advice went and rechecked my carving and think that is the problem.  Will put it on a slow grill and pull it off at 132. 

Didn't mean to pass on the intro page, I get to that this weekend.

Thanks

Click to expand...

Sounds like a good plan. Cherry, hickory, mesquite are all good woods for beef. Post some Q-view of your cook. Good Luck!

 

backyardsmokin

Meat Mopper

Jun 2, 2011

233

14

Castle Rock, CO

• Apr 12, 2013

• #7

I do about 3 tri-tips a month, both grilled and smoked.  I find the best way for me is to take it to 135-140, rest for about 10-15 mins, then slice.  If someone wants theirs a little more done I just put their slices on the grill for a quick cook up to well done (that is usually what they want),