Smoked Tri-tip. Awful

Discussion in 'Beef' started by fstarsinic, Apr 30, 2009.

  1. fstarsinic

    fstarsinic Fire Starter

    I smoked a tritip for a couple hours yesterday in my $39 brinkman bullet smoker.

    It came out nice and smokey. I removed it at 160F. Tasted as bland as could be on the inside.

    Is this just a cut of meat that is better off grilled ?
     
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    It's cut from the sirloin, you may have overcooked it, it'd be better at 135° internal, medium. Possibly the smoke overrode the beef flavor; what kind of wood did you use?
     
  3. fishawn

    fishawn Smoking Fanatic

    I like em grilled, EVOO, Salt & CBP!
     
  4. I thought the same thing. I am going to try marinading one then smoking it.
     
  5. bmudd14474

    bmudd14474 Guest

  6. sdesmond

    sdesmond Fire Starter

    tri-tip is a great cut that most people dont know about. i do think you cooked to to high of a temp. you can go low and slow with these too. cook to 135 like the others are suggesting.
     
  7. suprfast

    suprfast Meat Mopper

    i used to hate tri tip for the same exact reason you mentioned. at the time i only had a grill and would throw it on there for a few hours or however long it took. I would get a nice tasty crust with no flavor in the middle.

    I have since evolved into a smoker and learned the ways. Tritip is now one of my favorite pieces of meat. I can only speak for apple wood since this is all i have ever smoked tritip with but its great. Super juicy in the middle, nice bark on the outside. i do a basic seasoning that is crushed black pepper, kosher salt, light dusting of garlic powder. i rub with extra virgin olive oil first, then season. Sorry, im out of order in my typing.

    i smoked it at about 225° till the thermo reads 135° and slice thin to make sandwiches. Man, the flavor throughout is amazing. If you want more flavor just marinade it. In the past i have used Italian salad dressing with GREAT results.

    give it another go.
    kris
     
  8. mikey

    mikey Smoking Fanatic

    I usually pull mine at 140, but lately I'm getting bored with em. Going to try the Italian dressing marinade to try to change it up a bit.
     
  9. fstarsinic

    fstarsinic Fire Starter

    Thanks for the input. I'll try it again lower, slower, and take it out sooner.

    I like using apple. I think I used hickory that time. My wife much prefers the taste of grilled beef instead of smoked so i'm not sure when i will get the time to try it again.
     
  10. hilbillyinca

    hilbillyinca Smoke Blower

    I grill mine to about 140 using one of two flavorings.

    1. Santa Maria style: just garlic powder, sea/kosher salt and cbp.


    2. with a raspberry chipotle sauce brushed on after its cooked.
    1 part raspberry jam, 1 part bbq sauce, a few canned chipotle peppers chopped and rinsed of the sauce they come in. Great stuff
     
  11. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    If your temp reading was correct, it was probably overcooked. This cut does lend itself to grilling with great results, especially when you use red oak.
     

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