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

[trapper1]

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 .
View attachment 725021
Final sear ,
View attachment 725022
Sliced . Internal temp ranged from 130 to 140 . Sliced across the grain was super tender ,
and juicy .
View attachment 725023

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

My final internal temp was 140 F. But only got there in the last hour. Most of the duration (12 hours +/- it was around 120F

 

[sandyut]

Ever TT i get in Colorado come with no fat cap. Never seen one in person with a fat cap. Not sure Ive ever seen one "too lean" either. Mine all look like chopsaw pics above.

 

[fxsales1959]

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!

What everybody said. Slicing right is important. I do mine on kettle @250-ish until 120 internal, then move to hot zone o sear. end temp135. Tri tip has dual grain. cutting across the grain helps but the grain is different on the skinny side compared o the fat side .

 

[chopsaw]

temp was 140 F.

OK , thanks . I'd check the therm you used .

 

[sandyut]

OK , thanks . I'd check the therm you used .

100% agree. that is way to rare to be 140.

 

[912smoker]

Well looks like most are offering very similar advice as the "idiots" in the COMPETITION TT video.
I would encourage anyone wishing to improve their skills to watch Malcolm and his content.
Fat cap up vs down will always a debate among folks in the BBQ world and also depends on the heat source and your preference. Pretty sure the "idiot' was fat cap down to protect the meat from the heat. Comp cooking is a different world.

My first TT was almost inedible due to too high of a finishing IT, no rest time and not understanding the proper slicing techniques . Took advantage of the advice from the folks here , as mentioned above and they always turn out great.



BUT.....I also like TT smoked like a brisket.
So don't pay any attention to me



Keith

 

[912smoker]

Another great clip.



Keith

 

[edmonds]

I like to grill tri-tip over an open fire, such as a Santa Maria grill, seasoned only with salt and maybe pepper. And I like a little bit of flame on mine.
Here is a video of me cooking on an open fire pit with a swinging grate.