1st attempt at Tri-Tip

[LazyK68]

I travel for work. I got to Hutchins in McKinney, TX under a recommendation. The special was Wagyu Tri-Tip. It was fantastic with a Chimichurri sauce.

I wanted to make my own.
Not wagyu, but I'm happy for a 1st attempt in case I miss the mark.

What I used for seasoning: one side coffee, the other brisket.

Into my Lang looking for an IT of 135°. Hickory & oak woods across 2 hours.

My dog was excited...

I seared it on a burner to hit an IT of 145°, rested, sliced, served.

Paired it with a salad & air fryer potatoes.

I added some smoked peaches with raspberry filling to finish.

We thought it was delicious. Beefy & smokey but more dry than I'd hoped for.
I definitely want to run that again.

Do you have any suggestions?

Thank you for any advice.

 

[jcam222]

Man that's a fantastic meal! Great work. Love the pic of your helper too.

 

[Fueling Around]

Killer meal.
Wagyu, I'm jealous

...
Do you have any suggestions?
...

Can you repeat at the So FL Gathering next month?

 

[Brokenhandle]

I'd say don't cook it to 145. That's like well done temps. But it is an awesome tasting piece of meat!

 

[Buckeye1]

I usually pull mine off 130- 135 let it rest and climb over 140.

Also cut across grain which is two directions on a tri tip

Great looking meal. I use coffee rub on mine also. Really love that flavor

 

[KonaRich]

I usually pull mine off 130- 135 let it rest and climb over 140.

Also cut across grain which is two directions on a tri tip

Great looking meal. I use coffee rub on mine also. Really love that flavor

I like to pull it early so the carryover glides it up to 130.

 

[BrianGSDTexoma]

I love Hutchins but got so $$ have not been in a while. Like said Tri-tip need to be cooked Mid Rare.

 

[DRKsmoking]

Looks fantastic to me, Nice meal all around.

And everyone needs a happy helper like that.

Also love the smoked Peaches and jam.

David

 

[forktender]

I like to pull it early so the carryover glides it up to 130.

^^^^^^This!!!^^^^^^
I won't smoke T.T. to me smoking them dries them out more so than screaming hot and fast.

I was taught to cook T.T. and Ball Tips over white hot oak wood coals, right in the flame by old cattle ranchers that used us to drive cattle, and mend fences for them when we were teens through our 20s. After the work was done they would put on a big feed for us, the head cook always cooked them like I described above.

They cook fast, so once the meat hits the grill, you can't leave it, is has to be turned every 30 second to a minute so they don't burn.

Later in life I would cook anywhere from 50 T.T. and 50 B.Ts, and up to 150 of each in one night for our local towns round up and dance. The last one I cooked for we went through 700 TT & BT roasts. with 6 big Santa Maria style grills and 6 guys cooking.

So there is no other way to cook them in my opinion, they take on plenty of smoke flavor cooked over real wood coals. Just make sure to have plenty of beer on hand, for yourself but mainly to shake up to spray down the meat and coals in case of flare ups.
Thumb over bottle and shake like a mad man...LOL!!!

The way I was taught, was if you could hold your hand a foot above the coals for more than 3 seconds that you need to add more wood.

We cook them to between 120* and 125* then rest them for 5 to 10 minutes with a warm wet towel over them. When we were doing a lot they would get tossed into a cooler with the lid open and the hot wet towel over them. At home I just throw them on a plate and cover them with a damp hot towel or a piece of foil, untucked.

You can use lump charcoal, just throw a few splits of oak, hickory, mesquite or pecan wood on a few minutes before the meat goes on.
I grill them on my weber kettle with the lid off, at home.
I prefer the Ball Tip roasts if you can find them, try them out.
Try the hot fast way at least once, I think you'll dig it.

Your meal looks absolutely KILL'er and def. spinner worthy, nice work!!!
Dan.

 

[Smoking Allowed]

Grill to 120-125 and rest. No smoking for me either and wagyu will make a difference

 

[Compulsive Smoker]

Wow! that looks amazing! Great work!

 

[Brokenhandle]

For some reason I'm now craving tri tip!

 

[KonaRich]

^^^^^^This!!!^^^^^^
I won't smoke T.T. to me smoking them dries them out more so than screaming hot and fast.

I was taught to cook T.T. and Ball Tips over white hot oak wood coals, right in the flame by old cattle ranchers that used us to drive cattle, and mend fences for them when we were teens through our 20s. After the work was done they would put on a big feed for us, the head cook always cooked them like I described above.

They cook fast, so once the meat hits the grill, you can't leave it, is has to be turned every 30 second to a minute so they don't burn.

Later in life I would cook anywhere from 50 T.T. and 50 B.Ts, and up to 150 of each in one night for our local towns round up and dance. The last one I cooked for we went through 700 TT & BT roasts. with 6 big Santa Maria style grills and 6 guys cooking.

So there is no other way to cook them in my opinion, they take on plenty of smoke flavor cooked over real wood coals. Just make sure to have plenty of beer on hand, for yourself but mainly to shake up to spray down the meat and coals in case of flare ups.
Thumb over bottle and shake like a mad man...LOL!!!

The way I was taught, was if you could hold your hand a foot above the coals for more than 3 seconds that you need to add more wood.

We cook them to between 120* and 125* then rest them for 5 to 10 minutes with a warm wet towel over them. When we were doing a lot they would get tossed into a cooler with the lid open and the hot wet towel over them. At home I just throw them on a plate and cover them with a damp hot towel or a piece of foil, untucked.

You can use lump charcoal, just throw a few splits of oak, hickory, mesquite or pecan wood on a few minutes before the meat goes on.
I grill them on my weber kettle with the lid off, at home.
I prefer the Ball Tip roasts if you can find them, try them out.
Try the hot fast way at least once, I think you'll dig it.

Your meal looks absolutely KILL'er and def. spinner worthy, nice work!!!
Dan.

Respect the carryover!!

Wow, you were a real cowboy!! Those HUGE cooks!!! They must have looked and smelled wonderful!

 

[LazyK68]

@jcam222, @DRKsmoking & @Compulsive Smoker: Thank you.

@Fueling Around: Thanks, I appreciate it. It sounds like Forktender is your man for So FL.

@Buckeye1, @Brokenhandle, @KonaRich, @Smoking Allowed & @BrianGSDTexoma: I'll take the advice to pull it earlier.

@forktender: I saw a similar approach in another posting. I was wondering how smokey that approach delivered to the meat. That's why I seared for the last degrees. I will definitely try your approach in full. I agree with KonaRich, those were authentic & serious cooks. Thanks for the master class.

 

[Brokenhandle]

jcam222, DRKsmoking & Compulsive Smoker: Thank you.

Fueling Around: Thanks, I appreciate it. It sounds like Forktender is your man for So FL.

Buckeye1, Brokenhandle, KonaRich, Smoking Allowed & BrianGSDTexoma: I'll take the advice to pull it earlier.

Forktender: I saw a similar approach in another posting. I was wondering how smokey that approach delivered to the meat. That's why I seared for the last degrees. I will definitely try your approach in full. I agree with KonaRich, those were authentic & serious cooks. Thanks for the master class.

Just a helpful tip... if you put the @ sign before someone's name, no spaces, it will tag them and they will get a notification. So @LazyK68 will give you a notification... which you'll get anyways cyz it's your thread

 

[KonaRich]

Just a helpful tip... if you put the @ sign before someone's name, no spaces, it will tag them and they will get a notification. So @LazyK68 will give you a notification... which you'll get anyways cyz it's your thread

I didn't know that, either!