Tri Tip- didn't go as planned! quite...

[trapper1]

Any advice: I smoked tri-tip on my Pit Boss chip smoker. Process: smoked for 6 hours starting at 110 F, then kept in smoker for 6 more hours gradually increasing temp. Meat tasted smoky. Internal was quite 'soft/juicy'. But the meat was not tender. As in, would not cut with a fork. Seems after that amount of smoking meat would be tender, or? Any advice welcome!

 

[sawhorseray]

YOU'RE NEVER GOING TO BE CUTTING THRU TRITIP WITH A FORK UNLESS YOU FILE DOWN THE SIDES OF THE FORK TO SHARPNESS, NOT ADVISABLE. CHECK OUT JEFF'S TRITIP SLICING GUIDE, MIGHT HELP.

How to Slice a Tri-tip - Learn to Smoke Meat with Jeff Phillips

In this article we'll talk about how to slice a tri-tip, how to separate the two sections, and how to slice each section in the right direction so that it

www.Smoking-Meat.com

 

[SmokinEdge]

I agree with Ray, Tri Tip is cut from the bottom sirloin area and as such is not fork tender unless SV’d for 24 hours or more. Tri Tip is a great steak cut of meat that’s best grilled hot or SV’d then seared in my opinion.

 

[edmonds]

As others said.
It ain't gonna fall apart, but it shouldn't be tough.
"Bite" into it and enjoy the mouthfeel. Chew it and savor the flavor.
Hard to get much better.

But a 12 hour smoke starting at 110F? Seems extreme. What was the IT?

 

[chopsaw]

That doesn't look like it's to far past blue to me . Hard to see with the way the pictures are posted .

 

[mneeley490]

Agree with following the slicing technique. But when you get that right, you'll be treated to a cut as tender and flavorful as any tenderloin I've had.

 

[SmokingUPnorth]

12 hours is a very long time for a tri tip. I always sear mine first then move it to the “cold” side of my kettle, I found that to give it a good bark after it’s cooked. Then let it go till about 130-135* and let it rest. Usually takes a couple hours max. A couple of wood chunks along the way does the trick. They don’t need much smoke.

 

[912smoker]

Have you verified the grate temp with a separate thermometer?

Keith

 

[trapper1]

YOU'RE NEVER GOING TO BE CUTTING THRU TRITIP WITH A FORK UNLESS YOU FILE DOWN THE SIDES OF THE FORK TO SHARPNESS, NOT ADVISABLE. CHECK OUT JEFF'S TRITIP SLICING GUIDE, MIGHT HELP.

How to Slice a Tri-tip - Learn to Smoke Meat with Jeff Phillips

In this article we'll talk about how to slice a tri-tip, how to separate the two sections, and how to slice each section in the right direction so that it

www.Smoking-Meat.com

thanks, thats a cool diagram!

 

[trapper1]

I agree with Ray, Tri Tip is cut from the bottom sirloin area and as such is not fork tender unless SV’d for 24 hours or more. Tri Tip is a great steak cut of meat that’s best grilled hot or SV’d then seared in my opinion.

Sounds like Tri_tips more about flavor vs tender

 

[trapper1]

Have you verified the grate temp with a separate thermometer?

Keith

I'm using an Inkbird wifi

 

[trapper1]

As others said.
It ain't gonna fall apart, but it shouldn't be tough.
"Bite" into it and enjoy the mouthfeel. Chew it and savor the flavor.
Hard to get much better.

But a 12 hour smoke starting at 110F? Seems extreme. What was the IT?

Actually a friend of mine said as much-I thought I knew better as I had never smoke tri-tip. Brisket was my last smoke. Just stepping into the smoking world!

 

[sandyut]

My thoughts are similar as others. Too long at too low of a temp. Not sure what the IT got to, but im guessing too low.

I would think about a reverse sear next time. Smoke at @200 till IT is about 130ish depending on how you like it, then sear it hard and fast. TT with a lick of smoke and nice sear is very good. Or SV and sear. Follow the cutting diagram provided.

Some folks have done a TT like a brisket. I cant bring my self to do that.

 

[trapper1]

My thoughts are similar as others. Too long at too low of a temp. Not sure what the IT got to, but im guessing too low.

I would think about a reverse sear next time. Smoke at @200 till IT is about 130ish depending on how you like it, then sear it hard and fast. TT with a lick of smoke and nice sear is very good. Or SV and sear. Follow the cutting diagram provided.

Some folks have done a TT like a brisket. I cant bring my self to do that.

Thanks. I watched this and it gave me clear guides:

 

[smokinstubbs]

Thanks. I watched this and it gave me clear guides:

I wouldn't follow those idiots' advice at all! First off, you never trim a TT, you leave it like you bought it, the ones in your pic look awfully lean and need a nice layer of fat like in the video! Second, you never place your meat fat side down on the grill, all that goodness is going to go up in smoke instead of soaking into and flavoring the meat, making it nice & juicy like it should! I never put any rub on my tri's, I just use my secret marinade and let it soak for the day.

 

[normanaj]

I'm another that likes the smoke then sear method.

 

[trapper1]

I wouldn't follow those idiots' advice at all! First off, you never trim a TT, you leave it like you bought it, the ones in your pic look awfully lean and need a nice layer of fat like in the video! Second, you never place your meat fat side down on the grill, all that goodness is going to go up in smoke instead of soaking into and flavoring the meat, making it nice & juicy like it should! I never put any rub on my tri's, I just use my secret marinade and let it soak for the day.

Hey, thanks for the feedback! Yes, my TT were way too lean trimmed. I have in mind to do it again, with advice from folks like yourself. Interested in what you suggest-to marinade. I wondered the same-since its so lean, why not inject or marinade!

 

[normanaj]

Interested in what you suggest-to marinade. I wondered the same-since its so lean, why not inject or marinade!

For something like TT I'm not a marinade guy.It stands on its own with nothing more than salt&pepper and maybe a little garlic/onion powder.

 

[schlotz]

Classic Santa Maria style Tri-tip uses 2 tbs granulated garlic, 1 tbs kosher salt and 1 tsp pepper for a rub. While some close to marinate I subscribe to leaving the meat flavor shine through. Smoke it, sure by all means but only take the IT to 128-130º max, then remove and let it rest 5-10 minutes to stop the cooking. Afterwards do a hot fast sear on a grill.

 

[chopsaw]

my TT were way too lean trimmed.

I've only done one , but I trim whatever looks like I don't want to eat it .

I'm still waiting to hear what your finally internal temp was . Looks barely into rare from the pics .
If so , and sliced that thick you're gonna have chewy meat .

I did mine in an MES 30 . 2 hours at 250 .
Then into a hot cast iron pan . Pretty lean . IT was 120 out of the smoker .

Final sear ,

Sliced . Internal temp ranged from 130 to 140 . Sliced across the grain was super tender ,
and juicy .


You're getting great advice , but don't look past what the final temp was . If you posted that I missed it .