I've never done a Tri Tip but slow smoked a small 2# one today. Wow, tender and flavorfull! It took me 50 years to find out about this great cut and can't wait to do another.
It's a tougher cut so gentle cooking is key.Found out the local grocer has tri-tips so picked one up $5.99/lb. It's in line behind 2 butts and three corned beef so it's in the freezer. Looking for a recipe--any suggestions?
It's a tougher cut so gentle cooking is key.
Season it as you like. Cold smoke it for an hour IF you need the smoke flavor.
Try pan searing it first and bake it in a 350°F oven until you reach your desired internal temp (go 5-10 degrees less as it'll still cook while resting). The gentle cooking will help break down the meat and make it super tender and flavorful. Let it rest for 5-10 minutes (if you can!).
I'll even make some bacon-blue cheese butter and drop a dollop on top after it's done resting.
Garlic mashed potatoes on the side, glass of red wine and maybe some of those green things, I think they're called vegetables. Fit for a king!