Tri-Tip This Weekend, Any Tips? (no pun intended)

Discussion in 'Beef' started by solar, Sep 17, 2008.

  1. solar

    solar Smoking Fanatic SMF Premier Member

    I read richoso1 thread about tri-tip, and I thought why not do one this weekend?

    I'm picking up a Tri-Tip from my local butcher Oneco's Meats, I've never cooked a TT before, I've only had it once when I was in California, and was great.

    I know it's only about a 2lb piece of meat so I'm wondering how I should prep it. Maranade? Rub? Sauce it?

    What about internal temps? I'd like a medium or less piece of meat so figure 135° is a good temp to pull it?

    Any suggestions would be great.

    Thanks, Brian
     
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    If your going to put anything on it use a tried and tested marinade/rub/sauce. Set the smoker at 225 and pulling it at 135 should give you medium rare. be sure your therm is calibrated. Good wood choice would be red oak a favorite used in Santa Maria, CA home of the TT, mesquite, hickory, white oak. It's all good my friend.
     
  3. solar

    solar Smoking Fanatic SMF Premier Member

    Thanks richoso1

    So nothing really to do differnet when cooking a roast or piece of red meat? How do you serve it? Is there a proper way to slice it, like a brisket, or just have at it?

    I'm thinking of slicing it in 1" thick strips and serve it like a steak, with onions, peppers and mushrooms.

    Sorry for all the questions, but I'm having a few friends over Sunday and they're counting on some good grub.
     
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Smoking it can be the same, you've got a tasty cut to begin with. Always slice against the grain, your suggesting for serving is great. Try cutting some of the slices in 1/2 in. thick strips, some ladies like it a little more pettite.
     
  5. solar

    solar Smoking Fanatic SMF Premier Member

    Great info, thanks!!
     
  6. fishawn

    fishawn Smoking Fanatic

    I have never smoked a TT but have grilled "a lot" of them, charcoal grilled makes them even better. TT is a very flavorful cut, that when I grill I just rub with EVOO & Kosher salt & FCBP. I have not marinaded them, but I have purchased them marinaded & they are fantastic as well. Maybe the smoking process would make them that much better?...As Rich says, slice against the grain, go thick-medium-or thin it's all good.... Might be better to try a "test smoke" before serving to guests?..... Just a thought....Good luck & keep us posted on the TT.
     
  7. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    Sounds like something I need to "tri". :) I'll be watching for your Qview on this one. Sounds good already. [​IMG]
     
  8. solar

    solar Smoking Fanatic SMF Premier Member

    LOL, I'll be smoking it Sunday, so I'll post some Qview that evening. [​IMG]
     

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