Tri Tip, etc. on a beautiful Indiana afternoon

Discussion in 'Beef' started by smokeymose, Apr 16, 2016.

  1. smokeymose

    smokeymose Master of the Pit

    Finally got a perfect day after a weird spring. I've been wanting to try an Italion Bean concoction I dreamed up and of course Tri Tip!
    Beans & poppers went in @ 1:30 and we're smokin..
    Tri Tip went in @ 3:00 with a rub I made up. Left the fat on.
    Meat's on the "cool end". Cruising at 220 - 250.
    Just enjoying the day tending the smoker and a few Buds😊
     
  2. smokeymose

    smokeymose Master of the Pit

    Sorry about the cheese pic. Sun reflecting off the tablet....
     
  3. b-one

    b-one Smoking Guru OTBS Member

    Off to a great start!:drool
     
  4. smokeymose

    smokeymose Master of the Pit

    Poppers done. Tri Tip @ 110 it @ 4:30....
     
  5. smokeymose

    smokeymose Master of the Pit

    Pulled the tri tip out at 122it, did a quick revers sear in the firebox, foiled to rest for a bit.
     
  6. smokeymose

    smokeymose Master of the Pit

    Oh man, I'm a Tri Tip believer now!
    The little pieces at the bottom of the pic no longer exist 😏

    :yahoo:

    Plate view coming later...
     
    mike5051 likes this.
  7. andrewv

    andrewv Fire Starter

    That's a great way to do a reverse sear....throw on a grate in the firebox.
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great.
     
  9. smokeymose

    smokeymose Master of the Pit

    The smoker actually came with a couple of grates to fit the firebox. Very nice.
     
  10. smokeymose

    smokeymose Master of the Pit

    Not a good pic. The meat looks more "done" than it really is. The dollops of sauce are Disco's mustard sauce from a couple weeks ago.
    We're about to be "bellies up" here 😊
    Keep Smokin!
    Dan
     
  11. To get everything out of a tri tip, it needs to be cut against the grain. Trouble is tri tip has two grain directions.

    Ill see if i can find a pic i made describing the cut process.

    Btw those abt look great!
     
    Last edited: Apr 17, 2016
  12. idahopz

    idahopz Smoking Fanatic

    It's nice to see folks enjoying the outdoors cooking their favorites. Weather can be so unpredictable these days, so we appreciate being outside whenever we can.

    Cook looks great!
     
  13. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Beautiful TT!  You didn't believe in Tri Tip before?
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job SM!

    Great looking plate!

    Al
     
  15. smokeymose

    smokeymose Master of the Pit

    I'm not very familiar with the cut, Carlos, so I puzzled over it for about 30 seconds and cut into the sucker!
     
  16. smokeymose

    smokeymose Master of the Pit

    Never heard of them 'til I joined the forum 8 months ago. You have to ask for them here. All the butchers know what they are, though. I can't believe how juicy they are (as soon as I cut through the rs I had a big puddle on the board) and how fast they cook.
     
  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking Tri tip. We prefer it over brisket.

    Here's a video that explains how to cut a Tri tip

     
  18. smokeymose

    smokeymose Master of the Pit

     
  19. smokeymose

    smokeymose Master of the Pit

    Excellent & simple video, dirt! Thanks!
    For the same price, I'll take them over brisket as well, at least for cooking at home. I feel the same about chuck. Don't get me wrong; I love brisket. I just don't have the time or inclination to cook a $40 huge hunk of meat for the time it needs to do it right.I'll leave that to the pros...
     
  20. Here is my diagram basically the same thing as the video. Cut along the red line the the blue.



     

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