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Tri Tip With Tough Hide

post #1 of 6
Thread Starter 
Tried my hand with a tri tip this weekend. I seasoned with salt and pepper with a touch of garlic powder. I smoked at 225 until the internal temp was 135, took it off and foiled for 15 minutes. When I cut into it, the exterior was like a shell, pretty tough. The inside was juicy as can be and real tasty.

So, where did I go wrong?

I've had good luck with pork but this is my first shot at beef.
post #2 of 6
Did you trim the fat off? what was your rub? also I let it rest for atleast a hour.
post #3 of 6
I'd reduce my heat to 200° or something under 212° boiling point so it won't boil out the moisture in the cells on the exterior of the cut, making it hard.
post #4 of 6
Thread Starter 
I didn't use a rub, just salt, pepper, and garlic powder. We bought the tip in North Dakota BS (before smoker) so most of the cap had been removed. Next time, I'll try some fat bacon on top also a lower temp.
post #5 of 6
... may have just been that Tri-Tip.

I cook mine in a barrel, hung down from rods. Did five of them on Saturday. I cook at 400* for 45 minutes - they come out perfect every time with no hard skin, so I don't think 225* is your problem.

I do let mine sit in a covered pan for at least half an hour like Bmudd. You may want to give that a try.
post #6 of 6
Last but not least, check/your meat probe.
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