Tri Tip roast.....

Discussion in 'Beef' started by inkjunkie, Jan 15, 2015.

  1. inkjunkie

    inkjunkie Master of the Pit

    Picked up a 20 pound pack of them the other day. The Boss and I just finished trimming the five of them. 4 of them got vacuum sealed and put in the freezer. The fifth got a dry rub done to it and will be getting done over the weekend. Ernie and i have differing opinions on when beef is done. I prefer med rare or so....Ernie demands a saddening shade of grey....any issue with us cutting it in half prior to going into the smoker?
  2. dingo007

    dingo007 Smoking Fanatic

    Could you just cut it when it comes up to 130ish for you, foil and wrap in towels and continue with the other peace until desired shoe-leather-ness is achieved?
  3. You would lose all of the juices that way. It would be better to cut it in half
  4. venture

    venture Smoking Guru OTBS Member

    Both ends will cook more than the middle.

    If done carefully, there will be cuts to serve all.

    Another way would be to cook it to med rare.  Place his slices in some au jus at poaching temps until the desired ruining is reached?

    Good luck and good smoking.
    Last edited: Jan 15, 2015
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Venture has you covered, slice her portions after the rest and finish it in Au jus.
  6. inkjunkie

    inkjunkie Master of the Pit

    Thank question....anyone got a simple to make Au Jus recipe?
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    The easiest is the store bought packet kind, just add water. For a super fantastic one, search here for Chef JJ's Smokey Au Jus.
  8. inkjunkie

    inkjunkie Master of the Pit

    May try the store bought packet kind....just for it being easy. Will like for Chef JJ's version, I think I may have subscribed to it just so I could find it, will have to look. WOuld be open to any and all suggestions....
  9. inkjunkie

    inkjunkie Master of the Pit

    Might try this...

    Easy Au Jus Ingredients:
    • olive oil, just enough to saute
    • 1/4 cup red onion, chopped
    • 1 teaspoon garlic, minced (I use jarred)
    • 1/8 cup white wine
    • 1 tablespoon Worcestershire sauce
    • 2 1/2 cups beef broth
    • 1 teaspoon flour
    Easy Au Jus Directions:
    1. Caramelize the onions in a small amount of olive oil. Add garlic and cook for a minute or two more.
    2. Deglaze the pot with white wine, then add Worcestershire sauce and cook for another minute, stirring constantly.
    3. Add beef broth and bring to a light boil. Reduce heat and simmer for about 30 minutes.
    4. Strain broth and then return it to pot. Add flour and simmer an additional 5 minutes.
    5. Enjoy!
  10. A really simple AuJus I use sometimes is just a can of Beef Consomme, and a teaspoon or so (to taste) of Better than Bouillion paste. Works great, not too salty or bitter.
  11. inkjunkie

    inkjunkie Master of the Pit

    Excuse the ignorance but never heard of Beef Consomme...would you kindly explain what it is?
  12. welshrarebit

    welshrarebit Master of the Pit

    A consommé is a clarified type of soup. It's clarified using egg whites, mirepoix (onions, celery and carrots) and usually whatever protein the broth is made from.
  13. inkjunkie

    inkjunkie Master of the Pit

  14. Most grocery stores stock it, campbells soup makes it, thats what I use. It's with all the other boring non-descript soup cans........
  15. inkjunkie

    inkjunkie Master of the Pit

    Going in...
    On the cutting board.
    Took 2 hours and 5 minutes at 220*.Pulled at 141*, foiled and into a cooler full of towels. 35 minutes later temperature hadn't changed.
    Thought she was going to have a heart attack when she saw the pink color and the amount of juice. But she went back for seconds. By far the best tasting Tri Tip I have ever done. Can't wait until the next one.
    dirtsailor2003 likes this.
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I'll give you points for that! Nice looking smoke! Tri tip is meant to be served pink!

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