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Finally got a Tri-tip for the first time. - Page 2

post #21 of 23

Excellent diagram of a proper tri tip slice! 

 

My wife loves tri-tip, and living in the state where they were "invented" makes them easy to find. The nice thing about them is they are so tender and fast to smoke. A real low and slow still only takes 2 hours to perfection, so they can be put on right after work, and still have a reasonable time for dinner. 

 

I don't marinade, but my favorite is using a light Jeff's rub and mesquite pellets on the AMNPS and the usual 250*. I go to an internal Temp of 140* which is a medium cook - the tenderness is still there, but it is not bleeding all over the plate.

 

Combine it with a no-boil Mac & Cheese and you are in dinner heaven...

post #22 of 23
Quote:
Originally Posted by Baja Traveler View Post

Excellent diagram of a proper tri tip slice! 

 

I don't marinade, but my favorite is using a light Jeff's rub and mesquite pellets on the AMNPS and the usual 250*. I go to an internal Temp of 140* which is a medium cook - the tenderness is still there, but it is not bleeding all over the plate.

 

Combine it with a no-boil Mac & Cheese and you are in dinner heaven...

 

Thanks, the little things help a little, but they still help. icon_cool.gif

 

The way I like to do mine is forked, and soaked in kikoman teriyaki and crushed garlic for about an hour. Then a light rub of salt and on to an offset weber grill setup. After about 45 minutes with some smoke licking the meat (cherry and oak) I add my secret mustard sauce (yellow mustard/better than bullion/Cracked pepper) tongue.gif And pull at 135. Slice and put on some sweet hawaiian rolls. Really good eats. I need to do a Qview of that soon...

post #23 of 23
Quote:
Originally Posted by REDWOOD CARLOS View Post

Welcome to the tri tip club. Here is how I cut my Tri-Tip. You want to cut against the grain, first the red lines then the blue.

 

700

This is great thanks!

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