or Connect
New Posts  All Forums:Forum Nav:

Tri-Tip

post #1 of 7
Thread Starter 

Been lurking around a while, I can usually find answers by just looking but I want to try something a little different and thought I would ask first.

 

Store here sells Tri-tip untrimmed for about $3 per pound, the last time I roasted it the meat was a lot tougher then I would like so I have been marinating over night and it's OK.  What I would like to try is low and slow cooking it more like a brisket and taking the temp up to around 195 / 200 putting it in a sealed pan with juice for the last couple of hours.  Will this work?? or am I about to waste a $40 piece of meat.

 

Thanks in advance for your help

post #2 of 7

Welcome aboard! When you get a chance update your profile to show your location so we can help answer your questions better.

 

Tri-tip doesn't do well if cooked to the higher temps like brisket.  Mine always turn out nice and tender at higher temp cooks and lower IT . How are you slicing it? Slicing across grain is really important with tri-tip. It's kind of tricky because the grain runs two different directions.

 

I have been cooking all of mine with the smoker running at 265*. I cook to an IT of 130-135* because we like rare-medium-rare, with a 30 minute foiled rest. Here's a couple of my last cooks:

 

http://www.smokingmeatforums.com/t/136412/tri-tip-on-the-mini-wsm

 

http://www.smokingmeatforums.com/t/138686/hump-day-tri-tip-drool-vision-heavy

 

http://www.smokingmeatforums.com/t/137458/pernil-style-tri-tip-heck-yeah-q-view-the-grand-finale

 

Here's a good tutorial on how to carve a tri-tip:

 

http://www.youtube.com/watch?v=_pF4gM89t3k

 

Hope this helps out, and good luck.

post #3 of 7

x2 for what dirtsailor said.  I used his threads as a guide to smoke tri tip a couple of weeks ago, and it turned out amazing.  We went to 132 deg IT and it was very tender and juicy. 

post #4 of 7

I am wondering how to smoke those as well.  Have 2 in the freezer now.

 

Please....would you pop over to Roll Call and let us give you a proper SMF Howdy Do?

 

http://www.smokingmeatforums.com/f/133/roll-call

 

Kat

post #5 of 7
Thread Starter 

Hay Thanks for the Advice!!

 

After reading your advice went and rechecked my carving and think that is the problem.  Will put it on a slow grill and pull it off at 132. 

 

Didn't mean to pass on the intro page, I get to that this weekend.

 

Thanks

post #6 of 7
Quote:
Originally Posted by hvac View Post

Hay Thanks for the Advice!!

 

After reading your advice went and rechecked my carving and think that is the problem.  Will put it on a slow grill and pull it off at 132. 

 

Didn't mean to pass on the intro page, I get to that this weekend.

 

Thanks

Sounds like a good plan. Cherry, hickory, mesquite are all good woods for beef. Post some Q-view of your cook. Good Luck!

post #7 of 7

I do about 3 tri-tips a month, both grilled and smoked.  I find the best way for me is to take it to 135-140, rest for about 10-15 mins, then slice.  If someone wants theirs a little more done I just put their slices on the grill for a quick cook up to well done (that is usually what they want),

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef