Beef loin tri tip untrimmed

[dfresh4130]

So I have a 16 lbs beef loin tri tip untrimmed. Can anyone advise what trimming should be done? Will be doing this on my pellet grill so I'm fine with doing a long smoke or something hotter and faster. It's frozen now so won't be able to split and do part later. I'm familiar with trimming briskets, but this is my first time doing tri tip. Didn't realize most tri tips are already trimmed down to sizes under 4 lbs. from what searching I've done. Thanks

 

[flatbroke]

i think you have 16 pounds of un trimmed tri tip. 5-6 of them in the sack is my guess. thaw the sack out and trim the fat off the untrimmed side of each if you want or leave it. I have done it both ways. If you bbq them all you can vac seal and freeze then reheat from frozen state in a sous vide and ready to eat in 2 hrs. give or take. or grind a couple up for pretty good burgers.

 

[noboundaries]

Yep. That's a bag-o-tri tips. Probably 5 like Flatbroke said above.

 

[gmc2003]

I've only seen TT sold around here once or twice, but at around 10.00/lb(last price I saw) that's close to 160.00 worth of meat. Post up what you finally decide to do with it.

Chris

 

[D.W.]

As mentioned, you have 5 to 6 trips there. Each one will need to be trimmed of fat and silver skin. Un-trimmed is sold at a cheaper $/lb compared to trimmed. You did the right thing and bought bulk, I always buy bulk since they freeze well.

 

[SecondHandSmoker]

ˆˆˆ What everyone above saidˆˆˆ

With that many Tri tips, I'd be tempted to separate them out individually then vac seal and refreeze.
Tri tips are a short smoke, 2-3 hours depending on chamber temps.
Smoke at 225 to 240 degrees until 115 to 120 IT followed by a hot reverse sear to 130 to 135 degrees IT.
Smoke at 225 to 240 until 130 to 135 degrees IT. No reverse sear.
Or do it hot and fast.
Tri tip is best medium rare...

 

[dfresh4130]

Thanks for the info. I had no idea tri tip was broken down into multiple roasts. Since I made the mistake of freezing it whole should I just thaw it in the fridge then break it down and vaccuum seal the smaller cuts and refreeze? Out of curiousity, does it ever make sense to cook this whole for a large party?

 

[TNJAKE]

Thanks for the info. I had no idea tri tip was broken down into multiple roasts. Since I made the mistake of freezing it whole should I just thaw it in the fridge then break it down and vaccuum seal the smaller cuts and refreeze? Out of curiousity, does it ever make sense to cook this whole for a large party?

It's not one whole tri tip. It's 5 or 6 already separate just in the same cryovac. When you thaw they will all be separate. And yes you can thaw, vac seal and refreeze. Make sure to keep it as cold as possible

 

[SecondHandSmoker]

Thanks for the info. I had no idea tri tip was broken down into multiple roasts. Since I made the mistake of freezing it whole should I just thaw it in the fridge then break it down and vaccuum seal the smaller cuts and refreeze? Out of curiousity, does it ever make sense to cook this whole for a large party?

Sorry for not explaining better what I meant about separating.

Though the package is labeled as Beef Loin Tri Tip, the label is misleading.
The package is not one big chunk of loin meat.
It is a cyrovaced package of individual Tri Tip roasts all jammed together.
Consider yourself fortunate to come across such a good find.

 

[chopsaw]

dfresh4130 these are chuck petite tenders . Label states the weight and what it is . If you don't know , you think it's one piece of meat . Same with that tri-tip .

Opened up . 5 petite tenders . This isn't a whole muscle cut into sections , this is what the tender muscle is . Out of the bag untrimmed .

All trimmed up .

Maybe give you an idea of what to expect .