Tri-Tip (Qview)

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raptor700

Master of the Pit
Original poster
OTBS Member
May 20, 2010
4,065
56
Crestview, Florida
My local butcher cut me a Tri Tip (at least that's what he called it)?

I cut it in half so my wife could have hers well done
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, and I could have mine rare 
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Here's the pics of mine,

Rubbed with SPOG and smoked with RO lump, pecan and hickory.

cf2e6421_100_1519.jpg


Pulled at 140º, rested for 1hr, then sliced.

c2d01793_100_1520.jpg


It was very tender and juicy.

Made some great sammies for lunch the next day.

Thanks for lookin
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Rap.  I don't know what to say here?

That meat looks great inside and out.

It doesn't look like a tri tip either inside or out.

I bet it was a great piece of meat, though, because it was you who was cooking it!

Now that I see you cut it in half, I would have liked to see the whole piece.  Preferably raw. The internal shot doesn't look quite right to me either.  There are very few real butchers left out there.  Pops is an exclusion  to that rule.  Even true meat cutters seem to be an endangered species these days.

The job you did on that looks great.

Good luck and good smoking.
 
Rap.  I don't know what to say here?

That meat looks great inside and out.

It doesn't look like a tri tip either inside or out.

I bet it was a great piece of meat, though, because it was you who was cooking it!

Now that I see you cut it in half, I would have liked to see the whole piece.  Preferably raw. The internal shot doesn't look quite right to me either.  There are very few real butchers left out there.  Pops is an exclusion  to that rule.  Even true meat cutters seem to be an endangered species these days.

The job you did on that looks great.

Good luck and good smoking.
Thanks Merv,

This butcher has cut meat for many,many years.

But I've only seen one Tri tip, and that's the one Brian brought to the gathering.

And this didn't look like the one Brian had!

I know it depends on where you live as to what they call different cuts.

To me it looked like the piece they cut "charcoal steaks" from. 

I wish I had taken a pic of the raw piece 
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Hey my brother - that looks awesome. I guess my retirement tour needs to include Florida LOL
 
Looks delicious! but doesn't look like Cali tri-tip. Ours are more of a triangle shape. Send me some slices and I'll tell you what it is
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.
 
Yep.  Shows the grain clearly on the left side.  What the right side in the pic doesn't show is the grain running the other direction.  These have to be sliced carefully to keep cutting across the grain. Rap, yours should have looked like that before you cut it into two pieces.  Also the interior of yours didn't look like tri tip to me.  Being in a different part of the country, many of even the old butchers are not familiar with this cut.  If you can find someone who knows, ask for the Bottom Sirloin Butt NAMP/IMPS designation 185C or 185D.  The C is untrimmed the D is defatted.  I prefer the C so I can trim the fat to still leave a little fat cap.

Good luck and good smoking.
 
Awesome Ken....................I look forward to your smokes every time......
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....
 
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