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Pull a Tri Tip?

post #1 of 14
Thread Starter 
Seen a thread on here a while back where the member smoked a Tri Tip up to the 200* zone and pulled it but now I can't find it. Thinking about trying it, any thoughts?
post #2 of 14
It seems a waste of a nice piece of meat, but that's just my opinion. I feel "pulled" meat is a process best reserved for cuts that aren't really good for any other cooking/serving method; IE cuts with a good bit of connective tissue which would be tough otherwise. In addition, it's that connective tissue that, when broken down and melted into gelatin, gives pulled beef and pork it's unctious, lip smacking juiciness.
post #3 of 14
I agreed with MD. Tri tip is a beautiful cut that should be cooked to the doneness you'd like your steak. If cooked properly it is one of the most juicy cuts of beef there is!
post #4 of 14
RS that tip med rare or your preference.
post #5 of 14

CHUCKY is great for pulling!

post #6 of 14
Just my opinion, TT's are great with IT round 135-140*

I'd second the chuckie for pulling....
post #7 of 14
Quote:
Originally Posted by b-one View Post

RS that tip med rare or your preference.

Perfect example of the juiciness
post #8 of 14

Chuckies are for pulling....

post #9 of 14
Tri-tips also make great sous vide!



post #10 of 14
Blasphemy I say! If you were on my ship you'd be walking the plank for suggesting such a thing!!!! would you pull a prime rib ior a t-bone, or a New York steak?
post #11 of 14
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Blasphemy I say! If you were on my ship you'd be walking the plank for suggesting such a thing!!!! would you pull a prime rib ior a t-bone, or a New York steak?
Would I at least get a blind fold? Would you be poking at me with a stick?
post #12 of 14

I love Tri-Tip pretty rare myself, also love how quick it is to make it.

post #13 of 14
Quote:
Originally Posted by Welshrarebit View Post

Tri-tips also make great sous vide!



 

did you sear first?

post #14 of 14
Thread Starter 
I'm hungry
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