Gonna try smoking my first Tri Trip. My plan is to marinade 24hrs in a Whiskey Marinade cover with Jeff's Rub , smoke to Rare , then wrap with more of the marinade at about 200 for 4hrs . Sound Right ?????
Well I got the Tri Tip today it is just under 3lbs (Pretty Big Steak) I think I will go with a smoke to rare and then give it a good sear. Thanks for the advice !!
It comes down to a one's personal flavor profile and what they like. I'm certain your cousin makes a great tri-tip and no doubt on that day the judges picked his team as the best. That's the way things work. Personally, its just SPG for my version of TT. I will agree however that TT does not need mopping, marinades or over powering smoke. Its a great cut, full of flavor that doesn't need masking.
Stop stop stop stop stop......first off Bobby Flay would not know a good tri-tip from his ass(my cousin spanked his crew in a tri-tip tournamant).....2nd you are making this way too hard and complex and you will kill the natural flavor this guy brings out. It's already a juicy piece of meat. You are adding way way too much. Also easy on the salt with a tri-tip. Use a pinch of salt and pepper. Lightly hit it with garlic and not garlic salt along with a pinch of paprika. sear both sides for 5 minutes of the flame or on a cast iron pan and then smoke it. For wood, Use oak if you have it is best. It helps bring out great flavor. If you don't have that, use pecan, apple, or cherry. NO MESQUITE!!!!! DO NOT MOP WITH BBQ TYPE SAUCE!!!!! Spritz it a couple of times with either apple or pineapple juice.You need to keep tri-tip simple or it will taste nasty. Do not marinade it.....its not necessary. Tri-tip is best being left alone and simple. Take it from a Santa Maria bbq guy. Its easy to overdue a tri-tip. You will soon find out they do not need much such as in mops and marinades.
I am sorry to hear that.. i was fortunate enough to marry someone that has to have their steak-like meats as rare as i do......Surely not rocket science...apply your favorite rub...we use a BGE so we set it up loaded with Mesquite and the plate setter. Grate temperature of 225* and let it ride til whatever internal temp you like. Always chuckle when folks tell you you have to pull it at 135*. Simply put my wife will not eat it. Tried "tricking" her with an Au Jus, didn't work. We pull it off the Egg at 150* or so, let it rest for an hour or so. Slice across the grain. End result is a very moist, flavorful hunk of meat..
Tri tip is a small triangular cut from the bottom of the sirloin area. It's a very popular west coast cut that I had never heard about until meeting my west coast friends in college. Here is a good link I found that gives some details:
What the heck is Tri tip??? I've never seen this cut in my neck of the woods.
Every post I see, people rave about it!!! I want to try some.