California Tri-Tip

Discussion in 'Beef' started by dahookup11, Nov 14, 2013.

  1. dahookup11

    dahookup11 Fire Starter

    Haha, what's up SMF? Here's another go at a nice 3# tri-tip. Smoked for 2 hrs until 155 IT. Then wrapped till 170ish. Great smoke ring, wow, fantastic flavor.

    I think I'm starting to get the hang of this.

     
    Last edited: Nov 14, 2013
  2. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    Gimmesome. I'm hungry
     
  3. dahookup11

    dahookup11 Fire Starter

    Haha, wrapped up n on its way, thanks for checkin in.
     
  4. polishmeat

    polishmeat Meat Mopper

    I bet that was tasty!

    One question - do you prefer the well done vs medium rare?

    Thx

    Martin
     
  5. chef willie

    chef willie Master of the Pit OTBS Member

    Good question. I normally pull my TT's at about 140, or even 135, foil and hold for an hour or so. Almost perfect MR in the middle for me & those OK with that. The end pieces can go to those liking more medium or medium +.
     
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Nice looking tri tip. Looks like you are eating well!

    Disco
     
  7. thunderdome

    thunderdome Master of the Pit

    Lookin good! Next time see if you like any better when sliced the other way
     
  8. bigr314

    bigr314 Meat Mopper

    Never smoked a Tri-Tip before. looks great. I will try one next smoke. thanks for the pics.
     
  9. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    That is one purty piece o' meat right there!

    Nicely done!!!

    Bill
     
  10. Looks great. I'm adding Tri-Tip to my list. So many things on my list, so little time.
     
  11. dahookup11

    dahookup11 Fire Starter

    I prefer medium myself, the fam all like well.
     
  12. dahookup11

    dahookup11 Fire Starter

    Everyone seems to enjoy MR. I might just give lower temps a try next round.
     
  13. dahookup11

    dahookup11 Fire Starter

    Thanks. starting too, haha.
     
  14. dahookup11

    dahookup11 Fire Starter

    Still a rookie. yup next time with the grain. But cutting against the grain made it fall apart with every bite.
     
  15. dahookup11

    dahookup11 Fire Starter

    Thanks Big, no prob.
     
  16. dahookup11

    dahookup11 Fire Starter

    Haha, I just discovered the multi-quote tab!
    Thanks chuckles, tri-tip, great cut of meat.
    Thanks bill, that was my best so far.
     
  17. thunderdome

    thunderdome Master of the Pit

    Im saying across the grain next time.
     
  18. dahookup11

    dahookup11 Fire Starter


    Cut against the grain it is, cut with the grain it isn't.

    Are you implying something different?
     
  19. chef willie

    chef willie Master of the Pit OTBS Member

    This is from a Dirt Sailor thread. I don't think he would mind me re-posting his pics to clarify the best way to carve a tri-tip so the meat melts in your mouth. Cut across the fat middle section, rotate the roast 1/4 turn and cut going inwards. And, to me, a perfect example of MR on a TT.......Willie



    the other half, same way


    beautiful roast, no?

     
  20. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

     

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