First Tri Tip Today!

[ryan d]

Well, got through my first Tri Tip smoke today. Things went fairly well. The meat was slightly over cooked. I pulled the meat off at an internal temp of 135-140 and wrapped it in tin foil and a towel for about 40 minutes. It had great flavor but still thought it was over cooked. I guess next time I need to pull it off around 125-130. When do you guys pull yours off? Thanks for the help!

Ryan

 

[driedstick]

 Ryan,     I pulled mine off last time at 145 and did foiled it and wrapped in a towel and put in cooler for 1hr or so that helps redistribued the juices.

did you get any pics 

LOL

keep smoking

Steve

 

[jwbtulsa]

I did some tri tip last week on the grill instead of smoke. Seared both sides and then indirect heat to IT 135. Ours seemed just fine but I am fairly inexperienced with tri tip. Take a peek at my post titled Tri-tip, two ways. I have some pics you can refer to. Let me know what you think and then we can ask the experts for more advice.

 

[bama bbq]

The last tri-tip I did I pulled at 140* internal and let it rest tented with foil for 30 mins.

 

[venture]

Tri tip was traditionally grilled over red oak (actually coastal oak) coals.

It is a great piece of meat and it will also smoke up well.

I grill most of mine and pull them at about 130.  I don't wrap them to rest.  I set them on a cutting board and tent with foil.  About a 20 to 30 minute rest is plenty. They will still "bleed" some when slicing.  Use a cutting board where you can save these juices to spoon over the plated meat!

Be sure to slice thinly and always across the grain.  The grain runs in different directions in this cut.  Be sure to note the direction of the grain before you rub so you will remember the differing directions of the grain for slicing.

A cold beer or a glass of red wine?  Maybe a pot of pinquito beans? Now you have a traditional Santa Maria tri tip!

Good luck and good smoking.