Hey All,
The local grocery store had tri-tip on sale this week for $4.99. Hardly a steal but better than usual - if they have it at all. I went to the meat case and found only cut up packs so I went over and asked the butcher if he had them whole, which he did, and kindly provided.
I've only ever cook tri-tip once before and that was just cut up browned and into the chili pot so doing one whole was a new experience. BUT - I needed to decide: the Santa Maria style to med rare or the brisket style - I decided to go for the brisket style. I've never done brisket either so let the grand experiment begin.
The night before I did a very minimal trim them hit it with kosher salt, coarse black pepper and granulated garlic, covered and into the reefer o/n. In the morning I fired up the smoker and set it for 225°F. I figured the cook would take 6-7 hours - 3-4 in the smoke then 3ish wrapped in foil. While the smoker was heating I took out the meat, hit it again with the same seasonings then threw in on at 10:45 AM yesterday. For the next couple hours I simply checked the pit temp, IT, and pellet hopper once in a while, otherwise hands-off.
Before fridge
After o/n in fridge
Kinda just want to eat it now
TBS
Well, round about the 4hr mark @3PM the IT was 155°F and I decided to wrap it up in double foil and tossed in 1 cup of beef stock. I took a little nibble of the thin tip - tasty - heavy seasoning - rather chewy. Back on the pit. Checked in 1 hr, IT was 200°F, I gave it a good probing and did not like the feel, too firm - let it go another hr - repeat probe - better but lets keep going. Finally at 5:45 the IT was was 210°F gave a good probe and liked what I felt. Pulled it off and into the cooler with towels for about 45min.
OK, dinner time and the moment of truth. I pulled the tri-tip out of the foil to place on the cutting board and as I did so a little chunk fell off. Well, it offered itself so - first taste - it was GOOD. And it looked GOOD.
The first taste
I then cut one end of the roast off, about 1/3 of the total (there is a way you need to cut tri-tip correctly), it looked just how I had hoped it would, plenty of juice nice color - then proceeded to slice that at 90° to the the previous cut. Now the real test - take a piece - pulled right apart - take a taste - beautiful beef goodness! Tender as could be, great flavor plenty of juice. Well, I made myself a plate and some beans and salad and such, and a beer of course :) and had one heck of a good meal with more in store for tonight. This is certainly a make again in the future and a heck of a successful experiment IMO.
1/3
Cross cut slices
Lets eat!
Thanks for looking, probably my last smoke of the year as I'm off to visit the family for Christmas soon. My Brother has a smoker though so maybe we'll do something at his place :)
The local grocery store had tri-tip on sale this week for $4.99. Hardly a steal but better than usual - if they have it at all. I went to the meat case and found only cut up packs so I went over and asked the butcher if he had them whole, which he did, and kindly provided.
I've only ever cook tri-tip once before and that was just cut up browned and into the chili pot so doing one whole was a new experience. BUT - I needed to decide: the Santa Maria style to med rare or the brisket style - I decided to go for the brisket style. I've never done brisket either so let the grand experiment begin.
The night before I did a very minimal trim them hit it with kosher salt, coarse black pepper and granulated garlic, covered and into the reefer o/n. In the morning I fired up the smoker and set it for 225°F. I figured the cook would take 6-7 hours - 3-4 in the smoke then 3ish wrapped in foil. While the smoker was heating I took out the meat, hit it again with the same seasonings then threw in on at 10:45 AM yesterday. For the next couple hours I simply checked the pit temp, IT, and pellet hopper once in a while, otherwise hands-off.
Before fridge
After o/n in fridge
Kinda just want to eat it now
TBS
Well, round about the 4hr mark @3PM the IT was 155°F and I decided to wrap it up in double foil and tossed in 1 cup of beef stock. I took a little nibble of the thin tip - tasty - heavy seasoning - rather chewy. Back on the pit. Checked in 1 hr, IT was 200°F, I gave it a good probing and did not like the feel, too firm - let it go another hr - repeat probe - better but lets keep going. Finally at 5:45 the IT was was 210°F gave a good probe and liked what I felt. Pulled it off and into the cooler with towels for about 45min.
OK, dinner time and the moment of truth. I pulled the tri-tip out of the foil to place on the cutting board and as I did so a little chunk fell off. Well, it offered itself so - first taste - it was GOOD. And it looked GOOD.
The first taste
I then cut one end of the roast off, about 1/3 of the total (there is a way you need to cut tri-tip correctly), it looked just how I had hoped it would, plenty of juice nice color - then proceeded to slice that at 90° to the the previous cut. Now the real test - take a piece - pulled right apart - take a taste - beautiful beef goodness! Tender as could be, great flavor plenty of juice. Well, I made myself a plate and some beans and salad and such, and a beer of course :) and had one heck of a good meal with more in store for tonight. This is certainly a make again in the future and a heck of a successful experiment IMO.
1/3
Cross cut slices
Lets eat!
Thanks for looking, probably my last smoke of the year as I'm off to visit the family for Christmas soon. My Brother has a smoker though so maybe we'll do something at his place :)
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