my first Tri Tip

[stjoeguy1122]

While I was cruising the meat department trying to decide what to smoke up next I found a Tri Tip, having read so many posting on here about what an awesome cut of meat this is I figured I would give it a try.

I covered it in sweet hot mustard, CBP, garlic powder, and I threw on a little Tony Roma seasoning for some kick.

sorry I forgot to take before smoker pictures

I smoked in my MES at 225 with Oak and Hickory pellets in my AMNPS

my probe said IT was at 160, I did the foil, towel, cooler for an hour or so, but as you can see it was no where close to a medium well - well.

I must not of had my probe inserted correctly?.?.

I don't mind steaks on the rare side but my family doesn't like any blood at all . .  I took about half of it and sliced and simmered in broth for them, I slapped my half on bread with cheese and enjoyed several wonderful sandwich. I was really surprised about how tender this was, even being this rare it melted in my mouth.

My family is getting used to eating meat NAKED, no need to hide of the sauces any more.

 

[alelover]

Nice. I think it looks perfect. That's not blood. That's juice.

 

[rbranstner]

Looks good. We usually like ours nice and pink and not really bloody so I usually pull mine out around 140-145 and it's perfect for us.

 

[jimf]

I'm starting to plan out my Tri-tip session.  In terms of planning, how long should I plan on it taking the meat to get to an IT of 140 at 225?

Thanks

 

[big sexy]

I have to find one of those.  Looks good to me. 

 

[smokinhusker]

That looks great!

 

[86gn]

I'm starting to plan out my Tri-tip session.  In terms of planning, how long should I plan on it taking the meat to get to an IT of 140 at 225?

Thanks

I've been going 2-2.5 hours at 225F in a MES40. Then I pull it out and put it on a hot grill for a few minutes while I insert my temp. probes. It is normally between 135&140 when I put it on the grill. The grill stage is usually 5 minutes and results in nice grill lines on the meat. 

Then I wrap in foil and let it rest for 20-40 minutes before slicing.

 

[jimf]

Very helpful. Thank you

 

[bama bbq]

While I was cruising the meat department trying to decide what to smoke up next I found a Tri Tip, having read so many posting on here about what an awesome cut of meat this is I figured I would give it a try.

I covered it in sweet hot mustard, CBP, garlic powder, and I threw on a little Tony Roma seasoning for some kick.

sorry I forgot to take before smoker pictures

I smoked in my MES at 225 with Oak and Hickory pellets in my AMNPS

my probe said IT was at 160, I did the foil, towel, cooler for an hour or so, but as you can see it was no where close to a medium well - well.

I must not of had my probe inserted correctly?.?.

I don't mind steaks on the rare side but my family doesn't like any blood at all . .  I took about half of it and sliced and simmered in broth for them, I slapped my half on bread with cheese and enjoyed several wonderful sandwich. I was really surprised about how tender this was, even being this rare it melted in my mouth.

My family is getting used to eating meat NAKED, no need to hide of the sauces any more.

Looks GREAT!  The juices: If it was blood it would be dark, almost black and would be thick and coagulate. The blood is drained during slaughter. The juices on your plate are a protein rich liquid called myoglobin.
 

 

[socal duckie]

Instead of slicing and cooking in broth......just toss it on the grill for a few min a side.

We grill hundreds of pounds of tri tip roast a year for big fund raisers. One of the coolest things about cooking tri tips is they have all ranges....from well to med rare if they are cooked right.