Yep you read that right. Have never found a tri tip around this area so I have never had the pleasure of tasting one. I have seen Robert(
tx smoker
) posting some incredible stuff over the past 12 months or so and a whole bunch of it includes CPB(certified piedmontese beef). After several discussions and some help and guidance from him I was finally able to try this stuff out! What better way to try it out than with a cut of beef I have never been able to do.
Started out with the CBP tri tip. Weighed a little over 2 pounds.
After a quick thaw.
Seasoned up. Little bit of worchestershire, CBP, garlic powder, and pink sea salt.
Didn't get any pictures of the actual cook. I put it in the smoker with char-hickory pellets until IT reached 110. Afterwards I heated my grill up to around 600 and tossed it on there to get a nice sear and to finish. Pulled the roast at 125 and let it rest for about 20 minutes.
After the rest...
Sliced her up.
Juices were just flowing out.
Side Caesar salad and plated with a half baked potato and some grilled garlic texas toast.
This was one of the most tender and flavorful cuts I have ever cooked or eaten. I went very light on the seasonings and the beef flavor really shined on this. Very light smoke and then a nice char on the outside. The CBP cooked quicker than normal beef so that was really the only adjustment that I had to make. Basically cut it with a fork was very surprised in the tenderness. I will def be trying this stuff out again in the future especially since I cant get tri tip's around here. Thanks for checking it out!
John
Started out with the CBP tri tip. Weighed a little over 2 pounds.
After a quick thaw.
Seasoned up. Little bit of worchestershire, CBP, garlic powder, and pink sea salt.
Didn't get any pictures of the actual cook. I put it in the smoker with char-hickory pellets until IT reached 110. Afterwards I heated my grill up to around 600 and tossed it on there to get a nice sear and to finish. Pulled the roast at 125 and let it rest for about 20 minutes.
After the rest...
Sliced her up.
Juices were just flowing out.
Side Caesar salad and plated with a half baked potato and some grilled garlic texas toast.
This was one of the most tender and flavorful cuts I have ever cooked or eaten. I went very light on the seasonings and the beef flavor really shined on this. Very light smoke and then a nice char on the outside. The CBP cooked quicker than normal beef so that was really the only adjustment that I had to make. Basically cut it with a fork was very surprised in the tenderness. I will def be trying this stuff out again in the future especially since I cant get tri tip's around here. Thanks for checking it out!
John