County Fair BBQ Comp... Help Needed !!!! New Plan

[JckDanls 07]

So the Fair is in Jan... and they hold a Competition every year for charity... They supply the meat and charcoal for a $50 entry fee ... This years (2022) choice of meat is Tri Tip ... Since tri tip is rarely seen in stores here it's not a piece of meat that I am very familiar with ..


My thoughts are to smoke at really low temp (180ish) for 3 or 4 hrs so it will take on more smoke... Keeping an eye on IT as to not go over 120`... and then putting it on a screaming hot grill to sear/crisp up until an IT of 130`ish... and then letting it rest for 30 minutes leaving enough time for slicing and then turn in ...

What's y'alls thought on having a drip pan under it while cooking... Half full of some kinda concoction and then resting the sliced pieces in it before serving/turn in... ??

Will be reading all comments/suggestions...

 

[MSK2193]

Ry has always done well with his cooks...

 

[clifish]

my tritips hit 110 deg in under 1.5 hours at that temp. To go 3-4 hours you might need to use a lower temp.

 

[jcam222]

I would make sure to be well versed in the multiple grain directions. Cutting it correctly will be half the battle.

 

[JckDanls 07]

I would make sure to be well versed in the multiple grain directions. Cutting it correctly will be half the battle.

For this I did not know ... Thanks... will look into it ...

 

[bauchjw]

If you want to be really out of the box you can try doing the Tri-tip like a brisket. A few of us have done this method and really we’re happy with the results. It’s a risk, some people call it sacrilege, I cringed the first time I heard of it, but the flavor is unique and amazing.

 

[WaterRat]

If you want to be really out of the box you can try doing the Tri-tip like a brisket. A few of us have done this method and really we’re happy with the results. It’s a risk, some people call it sacrilege, I cringed the first time I heard of it, but the flavor is unique and amazing.

I was thinking the same if there’s enough time. Tritip like a brisket is one of the best things I’ve ever cooked.

 

[yankee2bbq]

If you want to be really out of the box you can try doing the Tri-tip like a brisket. A few of us have done this method and really we’re happy with the results. It’s a risk, some people call it sacrilege, I cringed the first time I heard of it, but the flavor is unique and amazing.
View attachment 517849View attachment 517850View attachment 517851

I’ve done tri-tip this way too.
Its been stated before…..cutting it correctly is key.

 

[schlotz]

The reverse sear method you are suggesting is a good one. If you get the chance, a trial run might be helpful to work out any kinks in your plan. Depending on the size & thickness the timing can vary for each Tri-Tip. Regardless, pulling somewhere between 120-125º, let rest for 5-7 min then sear on a hot grill 1-2 min per side. Pull and rest at least 10 min before slicing. Not knowing the judges hard to tell if there is going to be a preference on doneness. With this method I would be shooting for 135-137º but then there is the wait time in the box before judging to consider. If you have more than one to cook and enough time, you could do one your way and the other like brisket. Both in a box would be an awesome surprise. JMTC

Regards to timing, adding a smoker tube for extra smoke could help but remember it's the judges taste preferences and IMO the meat flavor should still shine through. Not a fan of holding sliced meat in a bath of some sort prior to presentation.

 

[JckDanls 07]

Thanks everybody for your reply's... I imagine I will have to get the butcher to order me one to do trial run ... As I said.. they are never in the stores around here ...

 

[TNJAKE]

Thanks everybody for your reply's... I imagine I will have to get the butcher to order me one to do trial run ... As I said.. they are never in the stores around here ...

You can order from porter road butcher if you have trouble finding one

Tri-Tip

Our dry aged, hand-cut Tri-Tip are unlike any you’ve ever tasted. The epitome of California barbecue, this cut is made for fire and smoke. All of our beef are 100% pasture-raised with no antibiotics and no added hormones. We dry age our Angus beef whole for a minimum of 14 days to give each and...

porterroad.com

Pricey but worth it imo

 

[JckDanls 07]

OK.. so the new game plan is to cold smoke it for as long as I can... As I am reading that a lot of members say that a low and slow smoke is what makes them tuff... then I will inject it AFTER the cold smoke with some "stuff"... and throw it on a hot grill until 135ish...

What says y'all ???

 

[TNJAKE]

I smoke most of mine at 225 then reverse sear. I've never had a tough one

Smoked Tri Tip (Reverse sear)

Schools out for the holidays so the kids are taking advantage of hanging out with friends. So that left me and the wife alone together for a change. Decided we would have a tri tip for supper. Tri Tip Marinade: 1/2 cup soy sauce 1/2 cup wooster 1/3 cup oj 4 cloves minced garlic Red pepper...

www.smokingmeatforums.com

Missed Tri Tip Sunday......

Evening fellas and non fellas. Yesterday seemed like a Tri Tip holiday with all the posts. I had burgers but thawed a TT for today. Buddy made me some of his coffee rub. Not sure what's all in it but sure is delicious Here it is rubbed down while the smoker is coming up to 225. Used pecan Onto...

www.smokingmeatforums.com

Smoked Tri-Tip(Reverse Sear)

Evening smokers! Smoked up a Tri Tip tonight. Turned out delicious. Rubbed with Meat Church Holy Voodoo about 4 hours before the smoke Had the smoker running at about 230° using pecan. Took it about an hour to hit 120° IT Took it off the smoker at 120° and got my sear flame going Few flips...

www.smokingmeatforums.com

Surf and Turf

Evening fellas and non fellas. Getting some pretty bad weather here in tennessee. Snow, ice, freezing cold. Today's my birthday so wasn't gonna let the weather hold me back from a good meal. Started off with a 3lb Tri Tip with Jeff's Texas rub. Due to weather I went with the pellet smoker. 225...

www.smokingmeatforums.com

 

[golfpro2301]

Majority of time I have done reverse sear but last two times I used an old pellet tube and lit it and put meet directly over it to take on as much smoke flavor as possible. This was done in my offset and lasted about 1.5 hour. I then moved it over to my Komodo Kamado caveman style right on coals until 125F internal. Probably best ever had

 

[foamheart]

OK.. so the new game plan is to cold smoke it for as long as I can... As I am reading that a lot of members say that a low and slow smoke is what makes them tuff... then I will inject it AFTER the cold smoke with some "stuff"... and throw it on a hot grill until 135ish...

What says y'all ???

Thats how I have done it, smoke it low until you are happy with your smoke, then finish it as needed. BUT remember there is such a thing as too much smoke. I also stayed away from hard smoke woods. Corn cob and apple is good IMHO. Here like your house Tri tip just hasn't caught on, I think its because of the slicing. A full tri-tip goes easily for 75.00. I don't don'tb do many because I can get a brisket for that much.

Rubbed with 2 parts cracked black and 1 part kosher. Nothing else.

 

[JckDanls 07]

Results coming tomorrow night after the comp.... We'll see....

 

[Nefarious]

Results coming tomorrow night after the comp.... We'll see....

Have you decided what you are.going to do?

 

[JckDanls 07]

post number 12 ^^^^^^

Don't know what's gonna happen ..

 

[TNJAKE]

Let us know how it goes. I'm sure you'll turn out something tasty. Keep your slicing under control and that's half the battle. Good luck bud

 

[912smoker]

post number 12 ^^^^^^

Don't know what's gonna happen ..

Yes sir good luck lots of support !

Keith