190 IT on a Tri Tip

[dcecil]

I have to say I was a bit skeptical at first after reading Mattyt7’s post about cooking a Tri Tip way beyond normal temps. Then the follow up post with pictures by noboundaries and the details to his cook looked pretty darn good so I gave it a shot. I bought just under a three pounder. I usually get rid of a lot of the fat but per no boundaries instructions I left it on just like you would do a brisket. Makes since. Seasoned with CBP, kosher salt, smoked paprika and garlic powder. Got the pit settled in at 225 and slapped it on. Took 4 outs to get to 160 and then I wrapped for another 2.5. Pulled at 190 and let rest. I have to say it turned out delicious however it didn’t taste like a Tri Tip. It was a mini brisket and we tore it up. Thanks Mattyt7 and noboundaries for the post

 

[mike5051]

Definitely gonna try this!

Mike

 

[SonnyE]

Oh MY Gooness!
That looks so good! Beautiful smoke ring!
No wonder you tore it up.
Any left for lunch?

 

[dcecil]

Definitely gonna try this!

Mike

I was very surprised, will definitely do it it again

 

[dcecil]

Oh MY Gooness!
That looks so good! Beautiful smoke ring!
No wonder you tore it up.
Any left for lunch?

We ate every bit of it lol. We will have to do something else for lunch

 

[gmc2003]

That looks great, wish TT's were readily available here. I like to give that a go.

Point for sure.

Chris.

 

[tropics]

At $13.00 a pound no way would I make taste like brisket.
Richie

 

[SmokinAl]

Yea TT is very expensive here too, so with brisket at $3 lb. I guess I'll just stick to that.
Al

 

[bdskelly]

Nice post D. Like! B

 

[normanaj]

At $13.00 a pound no way would I make taste like brisket.
Richie

I just recently picked up a TT at Market Basket for $7.99lb.Granted its the only time I've ever seen it there and haven't seen it since.I'll have ask the meat counter guy about it next time I'm in there.Might've just been a one time thing,MB is like that.

 

[noboundaries]

$8 to $13/lb! OMG! Yeah, skip the TT and buy brisket. Wow.

Back during the great beef price run -up of 2015, or whenever it was, tri tips climbed to $5-$8 a pound in the local grocers here in CA. Even Costco bumped up their prices. Before the run-up, $1.99/lb wasn't unusual. Prices haven't returned to the pre-run-up level, but they get close at $2.98-$3.48/lb quite often.

My daughter's FIL fixed three big TTs last night. I shared my experiment with him using Matty's process, but he just couldn't bring himself to do it. Even showed him the pictures. That 125-135F IT is hard-wired into our west coast consciousness. He paid $4,99/lb at a local butcher.

 

[dcecil]

At $13.00 a pound no way would I make taste like brisket.
Richie

I have the opposite issue where I live in California. I pay 4.99lb regularly for Tri Tip and the prime is 9.99. It’s the Brisket that I have a hard time finding. It will be fun showing people out here a new flavor on Tri Tip.

 

[dcecil]

$8 to $13/lb! OMG! Yeah, skip the TT and buy brisket. Wow.

Back during the great beef price run -up of 2015, or whenever it was, tri tips climbed to $5-$8 a pound in the local grocers here in CA. Even Costco bumped up their prices. Before the run-up, $1.99/lb wasn't unusual. Prices haven't returned to the pre-run-up level, but they get close at $2.98-$3.48/lb quite often.

My daughter's FIL fixed three big TTs last night. I shared my experiment with him using Matty's process, but he just couldn't bring himself to do it. Even showed him the pictures. That 125-135F IT is hard-wired into our west coast consciousness. He paid $4,99/lb at a local butcher.

I have to admit, as I watched the temp drive right on by medium rare I was thinking to myself, what am I doing. I’m happy I stayed the course and got it to 190. Thanks again

 

[dcecil]

Nice post D. Like! B

Thanks B, I appreciate it

 

[dcecil]

That looks great, wish TT's were readily available here. I like to give that a go.

Point for sure.

Chris.

I wish Quality Brisket was readily available here lol. Thanks for the point Chris. Always appreciated

 

[drunkenmeatfist]

I am doing this today. I noticed everyone has wrapped at 160. Is there any specific reasoning for this? I wrapped a pork butt last week at 180 and it turned out great. Can the wrapping take place whenever you get the bark you like or should it be determined by IT?

 

[dcecil]

What made since to me is 160 is well done and a little dry for my liking. I chose that temp to to protect it from drying out and to start getting the juices flowing. Now, here is my disclaimer. I’m a rookie and probably wrong about that lol. Someone will be along to give you a much better answer I’m sure. What I can tell you is bark continued to grow while it was wrapped.