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California Tri-Tip

dahookup11

Fire Starter
48
11
Joined Oct 25, 2013
Haha, what's up SMF? Here's another go at a nice 3# tri-tip. Smoked for 2 hrs until 155 IT. Then wrapped till 170ish. Great smoke ring, wow, fantastic flavor.

I think I'm starting to get the hang of this.

 
Last edited:

polishmeat

Meat Mopper
232
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Joined May 30, 2009
I bet that was tasty!

One question - do you prefer the well done vs medium rare?

Thx

Martin
 

chef willie

Master of the Pit
OTBS Member
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364
Joined Dec 31, 2010
 
I bet that was tasty!

One question - do you prefer the well done vs medium rare?

Thx

Martin
Good question. I normally pull my TT's at about 140, or even 135, foil and hold for an hour or so. Almost perfect MR in the middle for me & those OK with that. The end pieces can go to those liking more medium or medium +.
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,435
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Joined Oct 31, 2012
Nice looking tri tip. Looks like you are eating well!

Disco
 

thunderdome

Master of the Pit
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Joined Nov 19, 2009
Lookin good! Next time see if you like any better when sliced the other way
 

bigr314

Meat Mopper
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Joined Jun 4, 2011
Never smoked a Tri-Tip before. looks great. I will try one next smoke. thanks for the pics.
 

pgsmoker64

Master of the Pit
OTBS Member
Group Lead
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Joined Apr 23, 2010
That is one purty piece o' meat right there!

Nicely done!!!

Bill
 

chuckles

Meat Mopper
196
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Joined Oct 27, 2013
Looks great. I'm adding Tri-Tip to my list. So many things on my list, so little time.
 

dahookup11

Fire Starter
48
11
Joined Oct 25, 2013
Good question. I normally pull my TT's at about 140, or even 135, foil and hold for an hour or so. Almost perfect MR in the middle for me & those OK with that. The end pieces can go to those liking more medium or medium +.
Everyone seems to enjoy MR. I might just give lower temps a try next round.
 

chef willie

Master of the Pit
OTBS Member
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Joined Dec 31, 2010
This is from a Dirt Sailor thread. I don't think he would mind me re-posting his pics to clarify the best way to carve a tri-tip so the meat melts in your mouth. Cut across the fat middle section, rotate the roast 1/4 turn and cut going inwards. And, to me, a perfect example of MR on a TT.......Willie



the other half, same way


beautiful roast, no?

 

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