I finally found a Tri Tip My first Tri Tip cook ever

[357mag]

I was in Harris Teeter today in the meat department looking for a tri tip. I had seen one there once before, not today. The butcher asked if he could help me and I asked him about tri tips. He said they rarely have tri tips in the case but he would be happy to cut one for me. in about 5 minutes he handed me a beautiful 2lb tri tip. I am going to smoke it on my Pit Boss in a couple of days I can hardly wait. Once at Lone Star restaurant they had smoked sirloin which was absolutely delicious and I suspect it was tri tip that they served. I am going to try my best to recreate the flavor of that delicious meal. I am going to smoke low for a couple of hours to get the IT to about 110 then reverse sear until the IT is about 130-135, my wife will not eat red meat.

 

[HowlingDog]

Good plan. Can't wait to see the plated picture. What wood are you using to smoke? If you have any, red oak is really good with tri tip.

 

[357mag]

Good plan. Can't wait to see the plated picture. What wood are you using to smoke? If you have any, red oak is really good with tri tip.

All I have n hand is apple but apple is my go to wood for everything.

 

[mike243]

Good luck on the wife,mine wont either ,red it aint dead lol ,I have to take her steaks up around 170ish to get rid of the red

 

[hardcookin]

Sounds like you have a good plan. Tri Tip around here is hard to find. And like $6.50lb and that was on sale.

 

[SmokinAl]

Yea same as the above, we can special order TT, but the cost is prohibitive!
Al

 

[schlotz]

An IT of 130-135º will yield a nice rare to med-rare TT. You might want to slice her portions and put on the grill to push it past the red-pink stage.

 

[357mag]

An IT of 130-135º will yield a nice rare to med-rare TT. You might want to slice her portions and put on the grill to push it past the red-pink stage.

I will go higher then.

 

[sauced]

Looking forward to seeing how it turns out!!!

 

[venture]

Your end/corner cuts can be made to get more well done for her while the middle portions will still be somewhat edible for you. Tri tip became popular because it was good meat at about the price of ground beef. Actually, back in the day, they ground it. At $7/LB there are better cuts out there.

 

[357mag]

It 117 and now into the reverse sear

Final IT is 132. Sliced and ready to serve.

The flavor was good, nice and beefy, but I think the dry brine made it too salty perhaps I should have not use an SPG rub also. Truth be told I would much rather have a nice ribeye or a plate of brisket anyday. I probably will not be doing another tri tip. All told the Pit Boss Classic performed flawlessly no other grill I have had will let me smoke for 2 hours then sear over an open flame like the Pit Boss Classic will let me do.