Tender Tri-tip

[jake628]

I have cooked 2 tri-tips so far and while they tasted good the meat was super chewy.  Is there a trick or secret to get a tender tri-tip?  When I buy a tri-tip should I be looking for something specific in the cut or grade?  Would I be better off buying a marinaded one already packaged?  Is there a special cooking method that would help?

 

[realtorterry]

What temp are you smoking at & what temp are you taking it too?

 

[roller]

I smoke mine at 250 to a IT of 145* then foil wrap it and towel wrap it and put it in a cooler for 2 hours and they are always fork tender..But I can`t get them anymore.

 

[venture]

Those don't need a cooler rest.  Tent loosely with foil for about 20 minutes and they are good to go.  Also, note the grain before you rub the meat.  The grain runs in two directions and sometimes curves to almost three.  This will be hard to see after it is cooked, so make note of the grain early on.  These need to be sliced fairly thin(about 1/4 inch) and across the grain in each section.  Also note that these come off the bottom sirloin butt, and thus are not the most tender part of the animal.  The are a very tasty cut and will be reasonably tender if handled carefully.

Good luck and good smoking.

 

[chef willie]

Good advice from Venture....they can turn tuff quick & must be sliced across the grain. I usually pull mine on the rare side about 120 IT....then tent with foil to rest about 20-30 minutes while I get the rest of the grub ready to plate. Usually wind up with medium on the ends and a sweet medium rare towards the center. The ends I usually whack up to simmer in a green sauce for tacos.

 

[raptor700]

Those don't need a cooler rest.  Tent loosely with foil for about 20 minutes and they are good to go.  Also, note the grain before you rub the meat.  The grain runs in two directions and sometimes curves to almost three.  This will be hard to see after it is cooked, so make note of the grain early on.  These need to be sliced fairly thin(about 1/4 inch) and across the grain in each section.  Also note that these come off the bottom sirloin butt, and thus are not the most tender part of the animal.  The are a very tasty cut and will be reasonably tender if handled carefully.

Good luck and good smoking.

Once again, Merv nailed it 

 

 

[venture]

Willie gave you another reason to like this cut when cooking for a crowd.  You can have everything from rare to well done on the same piece of meat.  No need to cook everyone's meat to order.

Good luck and good smoking.

 

[jake628]

Many thanks for taking the time to post and providing some great info.  Now would I be better off with just a plain un-marinated tri-tip or should I go for one of those vac packed marinated ones?  If I go with a plain naked one should it be marinated or rubbed the day before?  If so what works best?

 

[venture]

I don't like to buy marinated meat.  With the tri tip I would recommend buying it "fresh" and with a little fat cap.  Your own rub will be better than the store provides in most cases.  Many use a simple salt, pepper and garlic dusting or light rub.  This cut is so full of beef flavor that it really doesn't need a lot of messing with.  But to each his own.

Good luck and good smoking.

 

[SmokinAl]

I agree with Merv. It's such a tasty cut it doesn't need much added flavor.

 

[meateater]

I like 135 and let it rest, it's a great cut of meat. 

 

[scarbelly]

I have cooked hundreds of these over the years and you got great advice here. I wouldn't buy marinated either.

Most of the time now I use a Java rub and put a pan of beef broth under it while cooking and use the leftovers for sandwiches

 

[firemn317]

you all are making me hungry! i've got one to do tomorrow i'm going to try that java rub. i've tried everything else over 30 yrs never did that one.  best advice i got was " if you can think how it might taste smoked you should see how it does"  thanks for the rub idea scarbelly.