Tri tip questions

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bxtownsxfinest

Newbie
Original poster
Sep 21, 2017
1
10
I need some help on what temp I should cook it at pre pound, how long, and what temp I should pull it off at, I am also cooking in a pellet smoker.... I've read some other forums that say cook at 250 and pull off at 145 internal temp. But nothing saying how many pounds they were
 
All depends on how you like steak.

I cook mine to an IT of 130. Pull it off and let it rest 30 minutes then slice. Remember Tri tip grain runs multiple ways. Cut through the middle of the v then perp to that.

Being anlean thin cut they cook fast so in order to get more smoke use a low pit temp. 180 is usually what I shoot for.

Lots of good Tri tip cooks in the beef section of this thread

http://www.smokingmeatforums.com/t/191066/dirtsailors-mega-mother-of-all-cooking-links-index
 
Oh yeah weight has nothing to do with cook time on a roast like this. It's the thickness. Most are only 2"-3" thick. Being a lean cut and thin it will cook quickly.

At 180 pit temp I like it only takes 1 hour plus some change to get to 130. In my opinion 145 is over done. But that's my personal taste.
 
Case has you covered there.
Internal temp is the critical factor with tri tips. They will toughen up over 145~ degrees. Not a good selection of beef for anyone who likes done or well done.
 
I smoke at 250 to an IT of 132. Reverse sear and 15 minute rest. 45-60 minutes usually is all it takes and produces a nice smoke.
 
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