Making a Tri Tip. Who wants to tell me how?

Discussion in 'Beef' started by alelover, Feb 5, 2016.

  1. Pulled this baby out of the freezer. Superbowl Sunday making a Santa Ana Clara Tri Tip. Never made made one. Want some ideas. Hard to find these in NC.

    Thanks.


     
  2. b-one

    b-one Smoking Guru OTBS Member

    I just season,smoke then sear. Smoke to 120 IT sear for about two min each side. Make sure to watch the grain of the meat and cut against it for optimum tenderness. Be careful there addicting.
     
  3. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    Well I would start out with a nice young beef calf raise it on pasture to about 1500 ib then have it butcher or do it your self and prepare the tri tip with care as stated by b-one.[​IMG]
     
  4. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

     
  5. I am going to make 10 ABTs also. It is a small load but I need to learn how to use this smoker before our gathering. [​IMG]
     
  6. schlotz

    schlotz Meat Mopper

    Personally, I would do a reverse sear.  Rub it (2 tbs garlic powder, 1 tbs salt, 1 tsp black pepper) & let sit for 30 min. Smoke @ 225° until it reaches approx 115-120°. Pull and let rest for 5-8min. Then sear on a hot grill +400°, each side for 2-4min. Looking for approx 130-135° final IT. Remove, rest for a minimum of 15 min ( very important) before cutting into it.
     
    Last edited: Feb 6, 2016
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Main thing is make sure you cut it across the grain.

    Al
     
  8. I've done a ton of tri tips, one of my absolute faves- I've settled on a coating of the thick worchestershire sauce now called "Bold Steak Sauce" , if you can find it, then a simple SPOG rub.

    I smoke mine with cherry pellets to about 125, pull, and let rest at least an hour. Longest hour of my life-  Then slice. Be careful with the grain, as they go two different ways. Got a good pointer from Jeff's to put in a couple toothpicks indicating grain pattern, as after cooking, with a good bark, it can be hard to determine the grain direction.

    Good luck, and enjoy!!
     
  9. I've just been informed by my daughter I'll be making pork shotz also. I'm up to speed on the cutting across the grain thing. I'm not a knucklehead. [​IMG]  

    Anyone shoot em up with beef broth or anything?
     
    Last edited: Feb 6, 2016
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I like to use the KISS method with Tri tip. Keep It Simple Smoker! SPOG, marinate in Worchestshire. Low and slow then sear if you want. I run the smoker at 180-200 to get mazimum smoke. I prefer cherry or a 50/50 mix of cherry and pecan. Cook to an IT of 130. Don't forget to rest for 30-45 minutes before slicing. Have a good horseradish and if you really want to hit the high mark make a batch of JJ's smokey Au Jus.
     
  11. bryce

    bryce Smoking Fanatic


    I'm a cherry/pecan guy as well and definitely run the smoker at a low temp for maximum smoke. I've smoked at higher temps and they end up finishing way to fast. Dirtsailor is spot on in my opinion.
     
    Last edited: Feb 7, 2016
  12. bryce

    bryce Smoking Fanatic

    Also, in case you get distracted, I've pulled them at 140, let them rest and it still turned out very tasty.
     
  13. I pulled it at 125 and let it rest about and hour. Then seared it on a hot grill. Came out great.
     

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