- Joined Nov 19, 2011
That is a beautiful smoke ring. I love me some TT. I don't think I'll do this, I like mine bloody. 130 degrees and sliced thin. But I gotta say it is an interesting method you used. Well done! Big Like.
Weiss started carrying them near me. Over $15 / lb though - and that was a month ago - no idea what they could be now .Looks Great !! Like.
However since we don't have them around here, I can "Not Make it" that way, just as good as I can "Not Make It" Medium-Rare.
You won’t regret trying it, as I’ve said numerous times, I’m not a convert to “this is the way” but this will definitely be an occasional cook for a different flavor. It is unique, and it is absolutely juicy and delicious.I cook alot of tri tip and I been torn on this method for a while now. I have 6 or 7 in the freezer. Guess it's time to take the plunge and see for myself. Yours looks delicious and managed to stay juicy. Nice work bud
Thank you Gator!Looks great, nice job!
Thank you CS. It did keep moisture for sure! I think a danger would be too much longer and it would fall apart. But a little less and it would have been dry. It’s a strange thing. But very tasty and well worth going out of comfort zone.Nice work, it’s always good to try new things for sure! It looked like to kept moisture so I’m sure it was tasty!
dont be afraid, your describing the way you like TT is the only way I knew to enjoy it until recently. It’s worth being a bit of a rebel! Thank you!That is a beautiful smoke ring. I love me some TT. I don't think I'll do this, I like mine bloody. 130 degrees and sliced thin. But I gotta say it is an interesting method you used. Well done! Big Like.
Haha, same deal with my wife. Absolutely no leftovers with this one! She ate most of it before I could put it on a plate!Great looking cook ! I've done several this way as my wife feels the same way about the doneness. And she doesn't like a lot of leftovers.
Unfortunately this one had no fat cap. I have been having difficulties getting a fat cap, so I count my blessings finding a butcher that can get me the TT at all. I think a fat cap, trimmed a bit, would take this up a notch!The ones I get from WM have a nice fat cap.
What about that one ?
looks great. We do ours reverse sear medium rare-ish. they are $7.99 when i csn get them.I’ve been wanting to try cooking a Tri-Tip like a Brisket ever since reading about it a while ago. It goes against my instinct, but I came across an older thread here that discussed it at length so I decided to get over my fears and went to my local butcher where I can actually find TT! I was happy I did and my wife, who doesn't like red in her red meat, loved it! Amazing taste, different, not sure if it’ll be standard for me, but worth the occasional fling! I highly recommend a go!
Salt, Pepper, EVOO rub, On pellet pooper with mesquite pellets at 225, pulled at 160 IT, wrapped, back on until IT was 190. Pulled, rest, slice. I think it needed a hair more-on the smoker or didn’t rest enough, but again, my family devoured it and couldn’t stop talking about how good it was.
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thank you for your time!
Oh no! That’s terrible! I think I would have cooked the meat for myself snywayPulled a nice tri tip from the deep freeze last night so I could do this today. Got distracted and was drinking beer. Woke up this morning to a room temp hunk of meat on the counter. Guess we have different supper plans now lol
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