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Smoked Sirloin Tri Tip

post #1 of 10
Thread Starter 
Gonna give a Tri Tip a try

Planning on cooking to an IT of 150 -medium/medium rare
Guessing a 2 hour smoke will get this @ 215-225

Got some dry rub on and plan on dropping some Rosemary sprigs in at the start to infuse a lil different flavor

post #2 of 10

Sounds like a good start!



post #3 of 10
Thread Starter 
Took it out at 148 IT and wrapped I am going to wait 30 mins
post #4 of 10
popcorn.gif Waiting on some money shots!
post #5 of 10
Thread Starter 

Wasn't a fan of this one !

Any Tri tippers have advise?
post #6 of 10
That doesn't look like a true tri tip. It looks like a sirloin cut in a triangle.

That being said did you cut against the grain?

Also I cook mine to 135 then remove and rest.
post #7 of 10
I agree with Bmudd, I never had a TT with all that gristle running through it. We eat lots if TT and usally just go SPOG or Tatonka Dust but have done a few others. Ours are either reverse seared or rotisserie cooked to about 130 IT.
post #8 of 10
Thread Starter 
I'm not experienced with this cut it was labeled "sirloin Tri tip" unsure if that helps.

I did cut across the grain - the flavor was good. I think i could of done better if I cooker slower.

It was from a home butcher kill so could of been mis labeled
post #9 of 10

Looks like you smoked it fine, but I agree with the others, it doesn't look like a Tri Tip to me.  I have cooked many over the years, and have never seen gristle running through it when you slice it.


Click the link below and check out my post and see the video towards the end when I slice the Tri Tip, looks quite different. 


Smoking some beef Tri Tip for the first time.


I hope this doesn't discourage you from trying again with a better piece of meat.  When you start with a quality piece of beef I guarantee you will love the results!

post #10 of 10
Thread Starter 
Thanks Emuleman,

What very I had d finitely was not a Tri tip.
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