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Tri Tip

post #1 of 12
Thread Starter 

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.

post #2 of 12
They are great cuts
post #3 of 12

We only get them here occasionally, but it's my favorite cut for thin sliced sammies.

post #4 of 12

They are a hidden Gem. We also only get them occasionally,,

post #5 of 12

Glad to see the rest of the country is finally getting to taste these.  Man I love this cut of meat

post #6 of 12

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?

post #7 of 12

Yeah.

 

Move the tri tip to the front of the line!

 

Good luck and good smoking.

post #8 of 12
Quote:
Originally Posted by Missed-Em View Post

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!

post #9 of 12
Thread Starter 

I marinaded it for 8 hrs and smoked it in a 225* WSM until internal was 140*.  We loved it.

post #10 of 12

I was in the store trying to decide which cut of meat to buy.  A gentleman was standing next me in the store and he happened to be a chef.  I asked his advice and he recommend the tri tip.   Once you've smoked a tri tip you'll never go back to Brisket.  That is all I smoke now. 

post #11 of 12

I like to rub tri tip down with 1 teaspoon of each beef boulion paste, Italian seasoning, garlic and onion powder, 1/4 teas pepper.  Mix those with a 1/2 of red wine rub on before smoking.  You will not be able to stop eating it.  Dripping make a great gravy.

post #12 of 12

I wish you guys would stop doing this.  My mouth is watering.
 

Quote:
Originally Posted by thoseguys26 View Post


 

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!



 

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