First Tri Tip with pics

[CoolbreezeBBQ]

Found a 1.79 lb certified angus beef tri tip at Meijer for $7.99 a lb. Rubbed it with salt, pepper, paprika, garlic powder, and brown sugar. Cooked it indirect fat cap up on Weber kettle with Royal Oak all natural briquettes, and a couple chunks of hickory. Seared both sides over flames at 105 IT, then pulled and wrapped in foil for 15 minutes at 132 IT. A little over an hour cook. Tender and juicy, but will tone down the salt and smoke next time. Overpowered the beef flavor to me. Definitely gonna try another one.

 

[Inkbirdbbq]

Beautiful pics!

 

[forktender]

That looks outstanding but it doesn't look like any tri tip I have ever seen and I've seen and cooked many thousands of them at our towns local cattle round up's and at home.
That looks more like a ball tip to me, which is just as good or better than any tri tip out there.

 

[CoolbreezeBBQ]

That looks outstanding but it doesn't look like any tri tip I have ever seen and I've seen and cooked many thousands of them at our towns local cattle round up's and at home.
That looks more like a ball tip to me, which is just as good or better than any tri tip out there.

I’ve only heard of them, never cooked one, but package said tri tip

 

[WoodFan]

Looks great! Enjoy...

 

[phatbac]

Good looking tri tip! i need to get me a couple and try it out!

Happy Smoking,
phatbac (Aaron)

 

[CoolbreezeBBQ]

I’ve only heard of them, never cooked one, but package said tri tip

I’m going to an actual butcher shop after work today for a bigger one to try again this weekend. Any good ideas for rubs, marinades smoke? I really liked the the one I just did. Other than a little too salty and smoky.

 

[sandyut]

That looks outstanding but it doesn't look like any tri tip I have ever seen and I've seen and cooked many

Same... Should look like a fat boomerang. they dont get much over 3LBs I am pretty sure.

Below is trimmed. some come with fat (never see those in my parts), but I would trim before cooming.

 

[SecondHandSmoker]

Same... Should look like a fat boomerang. they dont get much over 3LBs I am pretty sure.

Below is trimmed. some come with fat (never see those in my parts), but I would trim before cooming.

View attachment 447445

And two grain directions.

 

[SecondHandSmoker]

Either way, it sure looks good.

 

[bregent]

I’m going to an actual butcher shop after work today for a bigger one to try again this weekend. Any good ideas for rubs, marinades smoke? I really liked the the one I just did. Other than a little too salty and smoky.

I use a Santa Maria style rub - salt, pepper and garlic. Paprika and other spices are optional. I often just use Montreal Steak as it has a good proportion of those (plus a few other minor ingredients and is inexpensive. I would omit the brown sugar you included if you are going to grill over high heat - it will burn and turn bitter.

 

[D.W.]

That looks outstanding but it doesn't look like any tri tip I have ever seen and I've seen and cooked many thousands of them at our towns local cattle round up's and at home.
That looks more like a ball tip to me, which is just as good or better than any tri tip out there.

Looks really good, but I'm almost certain forktender is correct. Ball tip is awesome too, there is a local spot in my neck of the woods that built their business around the ball tip.

 

[CoolbreezeBBQ]

Same... Should look like a fat boomerang. they dont get much over 3LBs I am pretty sure.

Below is trimmed. some come with fat (never see those in my parts), but I would trim before cooming.

View attachment 447445

Got one from butcher that looks like that, probably do it Sunday night

 

[CoolbreezeBBQ]

Got one from butcher that looks like that, probably do it Sunday night

Tried another one. 2.5 lbs $8.59 a lb This time overnight dry brine with Kosher salt, rubbed just before putting on with only pepper, garlic powder, onion powder, and smoked paprika. Pecan chunks for smoke. Flavor was great, but meat a little chewy.