first tri tip

smokeyjman

Fire Starter

Original poster

Feb 22, 2014

64

12

texas

• Mar 6, 2014

• #1

Used some brine concentrate from cabelas along with some bourban mountain man rub
I thoufht the name was unique so i got it.

It weighed in at 2.09lbs. I starts at 745am and reached 140 at 11am. I cooked from 190 to 240. Was really windy and sleeting out.

Turned out well. I pulled and let it sit in foil for about an hour. We cut into it it was a little on the red side we we stuck it in the oven for a quickie At 300. Turned out greeeeat!

20140302_131816.jpg

• smokeyjman
• Mar 6, 2014

Apple cherry and charcoal for flavor

 

Last edited: Mar 6, 2014

hickorybutt

Smoking Fanatic

Jan 4, 2014

436

40

Cincinnati, OH

• Mar 6, 2014

• #2

Meat looks really good!  Nice job

 

Rafter H BBQ

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 18, 2013

12,106

5,584

S.E. Idaho

• Mar 6, 2014

• #3

Nice job Thumbs Up. TT's are an awesome cut and smoke up real good.

 

smokeyjman

Fire Starter

Original poster

Thread starter

Feb 22, 2014

64

12

texas

• Mar 7, 2014

• #4

Thanks we were happy with it. It wasnt super tender but very good. Tenderness tips are welcome....

I kept the water pan filled thru the smoke and poured some juices it marinaded in over it about every hour.....

 

Last edited: Mar 7, 2014

hickorybutt

Smoking Fanatic

Jan 4, 2014

436

40

Cincinnati, OH

• Mar 7, 2014

• #5

I've done two tri tips now, and both times my method was this:

Smoke indirect at about 250 degrees until the IT of the tri tip is 120 degrees. A heavier wood is good with TT since it isn't on the smoker very long.
Sear on a direct grill at very high heat for 1-2 minutes per side, taking the TT to about 130ish degrees.
Wrap it in foil and let it rest for 15-30 minutes, which will take it to a perfect medium rare.

That'll turn out tender....

Also quality of meat plays a big factor. A cut that is choice grade or above with good marbling will help a lot.

 

njfoses

Meat Mopper

Oct 6, 2012

212

13

South Jersey

• Mar 15, 2014

• #6

With tri tip it is very important to cut against the grain for tenderness. The grain does not run the same way through the whole piece of meat.  Here is a good illustration of the grain direction.

tri tip.jpg

• njfoses
• Mar 15, 2014

 

africanmeat

Master of the Pit

OTBS Member

Mar 28, 2011

4,730

38

Cape Town South Africa

• Mar 15, 2014

• #7

looks great .

e4WjpBhRpqGItowiF5TrtyDW9qGwwEJTNhcduSLEmic=w250-h

• africanmeat
• Mar 15, 2014