Can't decide tri tip method

[smokininidaho]

smoked tri tip just like brisket

Let me start with why, on occasion, i smoke tri tip like a brisket instead of just smoking a brisket. I know tri tip is not easily found in most parts, but here in Southern California you can pick it up at just about any grocery store. Brisket is more difficult to find (but getting easier)...

www.smokingmeatforums.com

Here's the thread that started the "tri tip like a brisket" experience here at SMF. Doing it the first time felt so unnatural, but wow, the results.

That said, NO WAY would I do a tri tip like a brisket if it was more expensive than brisket. That's just silly. Do brisket!

I paid $4.98 lb. for this nicely marbled 3lb tri tip. Brisket was 6.49 lb which is ridiculous. I remember paying like $1.98 a pound for brisket a couple years ago.

 

[noboundaries]

Yep. Meat prices are crazy. So many factors. I've got a Choice grade packer in the chest freezer I paid $2.98/lb early last year. It might become my retirement fund if this keeps up.

 

[PelletFan]

I always use the Harter House method:


Please note- I always cook a tri-tip that has a generous fat cap.

 

[smokininidaho]

Yep. Meat prices are crazy. So many factors. I've got a Choice grade packer in the chest freezer I paid $2.98/lb early last year. It might become my retirement fund if this keeps up.

LOL, forget gold and silver buy freezers and beef! This country is going to crap under Biden, another democratic puppet.

 

[forktender]

White-hot red oak wood coals char flip char rest until 125 I.T. slice 1/4'' thick then get your grub on.
I've tried them smoked seared. Seared smoked, brisket style and SV sear. For everyone I know, hot and fast rest, smother in TuleLake Horse Radish and eat is the best by far.

 

[JLeonard]

I don't think I've ever had a bad tri-tip no matter how I cooked it. My current favorite method is to SV it followed by a delayed sear so I don't overshoot my target temp.

More importantly..... make a little sketch of the grain while it's still raw so that your first cut after cooking is in the right spot as the two halves will have a different slicing direction.
View attachment 509660

I need to save this pic!
Jim

 

[thirdeye]

I need to save this pic!
Jim

In the old days I would just make a sketch on a sticky note because each tri-tip will have a slightly different grain direction. But now with phone cameras I take a photo of every one with a knife at the position (and angle) I want to make the first cut. It's foolproof.

 

[JLeonard]

In the old days I would just make a sketch on a sticky note because each tri-tip will have a slightly different grain direction. But now with phone cameras I take a photo of every one with a knife at the position (and angle) I want to make the first cut. It's foolproof.

Now that is working smarter not harder. Thanks for the idea.
Jim

 

[schlotz]

Go traditional, at least as close as you can get to Santa Maria style and med-rare.