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Tri Tip ???? - Page 2

post #21 of 31

I'll have to ask my butcher. Thank you.

post #22 of 31

Santa Maria BBQ BABY!!!!

post #23 of 31
Thread Starter 

OK This has turned into an Adventure 3:00PM I notice the sky's have really gotten black to the south Oh Shirt I better get the smoker going , did a quick heat up using a Pecan log . Got the Longhorn up to 240 in about 30 min , Threw the Tri Tip on and Pulled the gas grill under the Patio. In the rain I kept using Cherry Wood to keep it at temp for 2hrs. Got it to 132 Degrees . Gave up on the smoker and tossed it on the grill , got it to 135 and it is sitting on the counter wrapped . I am starving so I will let you Know how it turned out !!!

For the guy who has never heard of a Tri Tip it is also called a Bottom Sirloin .

Sorry No Qview My Wife say's I am not smart enough for an I phone !!!!

post #24 of 31
Thread Starter 

Really Impressed how moist the Tri Tip was , Liked the marinade but if your not a Whiskey Fan  you probably won't . Definitely doing this again will use Jeff's Rub and maybe a Beer and BBQ sauce Injection !!!

post #25 of 31

Santa Maria BBQ BABY!!!! Tri-tip is our religion

post #26 of 31
Quote:
Originally Posted by paul6 View Post
 

OK This has turned into an Adventure 3:00PM I notice the sky's have really gotten black to the south Oh Shirt I better get the smoker going , did a quick heat up using a Pecan log . Got the Longhorn up to 240 in about 30 min , Threw the Tri Tip on and Pulled the gas grill under the Patio. In the rain I kept using Cherry Wood to keep it at temp for 2hrs. Got it to 132 Degrees . Gave up on the smoker and tossed it on the grill , got it to 135 and it is sitting on the counter wrapped . I am starving so I will let you Know how it turned out !!!

For the guy who has never heard of a Tri Tip it is also called a Bottom Sirloin .

Sorry No Qview My Wife say's I am not smart enough for an I phone !!!!

Bottom Sirloin... Yep definately seen that cut here. Thanks

post #27 of 31

I've seen several varying tri tip internal temperatures to shoot for.  So on my new WSM, I tried smoking two tri tips simultaneously.  The smoker was running between 200-250 during the smoke, at least according to the WSM thermometer.  The first one I removed then wrapped and put in cooler once the internal temp hit 135 and that seemed to go really quick like about an hour.  The second one took a long time a few hours and seemed to plateau at 149-151 for about an hour.  Seemed like a brisket plateau.  Then it progressed to about 162 when I pulled it out, wrapped and put in cooler.  They both came out super tender.  The first one had more hickory smoke to it and juicy.  The second one seemed to be even more tender, less smokey flavors.  I seasoned them with the Santa Maria brand rub.  My family and guinea pigs seemed to enjoy the second one more than the first.  I was worried about shoe leather, but it was to the contrary.  I suppose it comes down to how rare one likes their tri tip.  I think it also helped to get the Costco USDA Prime pack of two tri tips.  Anyway, has anyone heard of a tri tip temp plateau like that of brisket?

post #28 of 31

Surprised nobody has mentioned it in this thread, but one of the keys to tri-tip is slicing it properly.

 

Easiest to just to a youtube search for videos, but the basic idea is that you halve the roast along the grain, then slice perpendicular in each half so that you're cutting your slices across the grain.

 

Tri-tip can get a bit chewy if you cut them thick, so the more tender you want it to be, the thinner you cut. 1/4" is a good rough thickness.

post #29 of 31

I have one cooking right now.

post #30 of 31
Quote:
Originally Posted by ammaturesmoker View Post
 

One of the tricks to tri-tip is to let it finish cooking after you pull it from the grill. Let it sit for 10-15 minutes and refrain from cutting into it right away.


that is true for any piece or cut of meat.

post #31 of 31

Not just slicing it it but letting it sit and NOT slicing it right away is also key.

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