2nd go at Tri Tip

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mr_whipple

Master of the Pit
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Jul 3, 2021
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Virginia
This was supposed to be dinner yesterday but by the time I got home from touring a few of the local brewery tasting rooms it was a bit late.

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Salt and fresh ground pepper mix. Last time I put some garlic and onion on it, but this turned out way better in my opinion. The four peppercorn mix is awesome. black, white green and pink mix. the local sprawl mart has it on the shelf. Been hooked on it for a few years.

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Into the smoker and here we go. Maple/hickory/cherry lumberjack blend of pellets.

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Once it hit 110 I set it aside to rest before searing on the cast iron in the gasser. I was not lighting the Weber today just for a single piece of meat.

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Came off the cast iron at about 120ish in the thickest part according to the thermapen. Closer to rare but thats the way I like it. Rest and slice enough for a few sammies with horsey sauce and my homemade candied pepper mix (jalapeno, serrano and a small thai like pepper mix) The meat was ridiculously tender and nicely marbled. Thanks for looking!

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Looks perfect! I was just reading another article about cooking Tri tip like brisket. I guess the trick is getting one that still has a fat cap to render. Have you tried that before?
 
Looks great! If that's what you cook after a pub crawl, I'd like to see how your meal turns out with no pub crawl?! LOL! 🍻
John
Oh there was no cooking after said pub crawl. That's how we ended up with a Monday cook!

Looks perfect! I was just reading another article about cooking Tri tip like brisket. I guess the trick is getting one that still has a fat cap to render. Have you tried that before?

Can't say that I have. Only the second tri tip I've done. Who knew they were right around the corner from my house all these years. Both of them did have fairly substantial fat caps on them that got trimmed off. I'd assume that would take a fairly long time to render if it would at all.
 
Looks fantastic - I picked up a pack of them (I think there were 6-8) from Restaurant Depot - SPG and kept it simple. Will likely try a coffee-based rub next time.
 
Looks to me like it's cooked perfectly. I like my beef on the rarer side. I haven't smoked a tri tip yet. As a matter of fact I have only cooked one. I followed a recipe that had me season with salt and pepper, sear one side on an oiled cast iron, then flip over and straight into the oven. Flavor was great, but it wasn't the most tender thing I ever had. Also had no fat cap.
I like the idea of slow cooking first and then searing after. I'll try that next time.

Like!!!
 
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Both I've done came with a serious fat cap, but were easily removed with a good sharp knife. I started doing the reverse sear quite a few years ago with all my steaks, especially ribeyes and nice thick ny strips.
 
Tri tip isn’t a common cut outside of Ca. But it’s my favorite reasonably priced beef cut. Does best on charcoal, IMHO. I had to find a butcher on the east coast to request the cut. If it even comes close to medium it gets tough, again, my opinion. that’s why I was surprised to see an article talking about cooking it to 202 IT with a fat cap. I can find the article if people are curious.I figured someone on here had tried it!
 
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