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Tri tip was terrible

post #1 of 14
Thread Starter 
I got 2 two lbs tri tip from a butcher smoked them at 220 till 150 ( did it for my parents they like it well done) but it was tough and tasted like crap was that 10 degrees the problem or something else
post #2 of 14

I think your final temp might be the issue, tri tip is a fairly lean cut so it is better on the rare side. I like mine no further than 130F, I usually pull at 125F then sear 2min a side and let rest about 10min with some foil over the top and it is perfect every time. Although if you have guests that wont eat pink meat perhaps someone else here has some experience making it good at that temp. 

post #3 of 14

For those going all the way to 150 degrees. Use Mesquite to get a more intense smoke flavor during your short smoke phase.  Foil at 120, with a bit of beef consommé, Worchester sauce and tarragon.  Marinades/injections with a small amount of tenderizer can also help with the texture of well-cooked meats.  A proper rest of 30 minutes (in foil) is critical on higher center temperature cooking.

post #4 of 14
Thread Starter 
I'll try that next time
post #5 of 14

Cole the others have covered cooking aspects of the tri-tip, but I was wondering if you sliced it against the grain.  Properly slicing some cuts of meats is as important as cooking it properly cooking it.  Tri-tips, briskets, flank steaks and some others need to be sliced against the grain.  You may have done that, but I'm just throwing it out there.  Reinhard

post #6 of 14
Thread Starter 
Quote:
Originally Posted by Reinhard View Post

Cole the others have covered cooking aspects of the tri-tip, but I was wondering if you sliced it against the grain.  Properly slicing some cuts of meats is as important as cooking it properly cooking it.  Tri-tips, briskets, flank steaks and some others need to be sliced against the grain.  You may have done that, but I'm just throwing it out there.  Reinhard
I tried to do that but it was pretty hard to tell after it was cooked. I think I did it right but who knows haha. But it has put me off of trying one again for a while
post #7 of 14

Some pics would have been helpful on the slicing job. You are way better off cooking to 130-140, or what ever temp you like and then resting. Once it is sliced put a portion for Mom and Dad in some simmering Beef Broth or better yet my Au Jus, for a minute or two. This will take out the pink but not dry the meat or toughen it. 

 

Many folks enjoy dipping their Beef in Au Jus for flavor and moisture. This recipe is made in the Smoker while a Beef Roast, Tri-Tip or Brisket is being cooked...JJ

 

Smokey Au Jus

 

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want. 

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

 

NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

 

 

post #8 of 14
Thread Starter 
That sounds like a good idea I'll try that next time I do a brisket. Since a brisket takes so much longer do I smoke the veggies for the hour then mix everything And let it smoke for the next 10 or so hours? Or just right at the end?
post #9 of 14

That is up to you. You can leave it in adding water as needed or let it go a couple hours to get some drippings from the beef and smoke flavor and pull it out. Since I follow the wet to dry chamber with brisket, I go 4-5 hours and pull the Jus out, letting the Brisket finish with no liquid in the smoker...JJ

post #10 of 14

Without Qview it is hard to tell, but I agree with Reinhard that, esp. cooked to that doneness, if it was chewy it probably it was cut with the grain vs. against it.

 

http://www.smokingmeatforums.com/a/carving-a-tri-tip-roast

 

Shows the correct way to slice it!

post #11 of 14
Thread Starter 
Y does it matter which way you slice it? I know it does but I'm just wondering what's the reason behind it
post #12 of 14
Quote:
Originally Posted by cole5000 View Post

Y does it matter which way you slice it? I know it does but I'm just wondering what's the reason behind it

 

 

If you slice with the grain you end up with longer strings of muscle fiber that will be chewy.

 

 

Here's a good vid explaining it:

 

https://www.youtube.com/watch?v=CIkxG-3p8y8

post #13 of 14
I love tri tip, but even sliced properly it's not ALL that tender. The thinner you slice it, the more tender it will be, though.

I think of the consistency more like a flank steak. A little chew is worth it for the flavor.
post #14 of 14

Tri tip is a great cut of beef...but must be cooked to med-rare and sliced like the first video shows...its my favorite cut....

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