Tri-tip on the mini.

pc farmer

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Feb 17, 2013

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Central Pa

• Nov 10, 2014

• #21

I have a good butcher. I will ask for it next year.


Thanks for the tip.

 

dirtsailor2003

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Oct 4, 2012

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Bend Oregon

• Nov 10, 2014

• #22

c farmer said:

I have a good butcher. I will ask for it next year.


Thanks for the tip.

Click to expand...

We'll ask for all the tips and sell the rest!!! Since it's not sold out there no one will ever know!!!!

 

welshrarebit

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Feb 20, 2014

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Kona, Hawaii

• Nov 11, 2014

• #23

c farmer said:

Yea but I already got my beef for the year and my butcher doesn't cut the tip

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My butcher doesn't cut this as well. I'll have to ask for it!

 

venture

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Central California

• Nov 11, 2014

• #24

For those dealing with a knowledgeable butcher?

For tri tip the IMPS and NAMP  designations are 185C for untrimmed or 185D for defatted.

I like mine untrimmed or moderately trimmed.  Others want all the cap removed.

Good luck and good smoking.

 

pc farmer

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• Nov 11, 2014

• #25

Venture said:

For those dealing with a knowledgeable butcher?

For tri tip the IMPS and NAMP  designations are 185C for untrimmed or 185D for defatted.

I like mine untrimmed or moderately trimmed.  Others want all the cap removed.

Good luck and good smoking.

Click to expand...

Wow. I have no idea what you just said. Lol

 

dirtsailor2003

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Oct 4, 2012

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Bend Oregon

• Nov 11, 2014

• #26

Venture said:

For those dealing with a knowledgeable butcher?

For tri tip the IMPS and NAMP  designations are 185C for untrimmed or 185D for defatted.

I like mine untrimmed or moderately trimmed.  Others want all the cap removed.

Good luck and good smoking.

Click to expand...

Venture why do you prefer to cook/grill/smoke your tri tip with the fat cap on?

I've gone both ways and the only difference I've found is that I can get more seasoning on the meat. If this was a low and slow cut of beef I'd leave the fat on, but I feel tri tip doesn't benefit from a low and slow cook, or finishing at a high temp.

 

Last edited: Nov 11, 2014

venture

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Central California

• Nov 11, 2014

• #27

As said earlier many prefer the well trimmed.

These were traditionally grilled.

The fat cap if moderately trimmed will not be a problem.

If folks like it off, take it off.  If they like some left on?  Leave it on.

There are two designations in the IMPS/NAMP guidelines.

People get to take their choice.

Maybe try them all four ways with some cap on grilled or smoked, and cap totally off both smoked or grilled?

Lots of flavors of ice cream out there.

Good luck and good smoking.

 

Last edited: Nov 11, 2014