tri tip.. how much fat to trim?

Discussion in 'SMF News' started by webowabo, Jul 28, 2013.

  1. webowabo

    webowabo Master of the Pit SMF Premier Member

    First run at the tri tip cut today... was surprised on the fat caps size. Do I leave any layer of the fat on or trim it off ? Dont remember seeing anything about trimming it down. I just know it needs it.... thanks.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I used to leave mine on, now I trim it off. I have found that because the cook is so short it's not needed for moist juicy finished product. Trimming the cap foo allows you to season the meat on both sides. I smoke mine with the smoker at 265* until I hit and IT of 135*. Foil and rest for 45 min to a hour. Slice cross grain.
     
  3. webowabo

    webowabo Master of the Pit SMF Premier Member

    I was looking for you earlier case.. thanks. Say the word tri tip and you appear.. I Love :biggrin:t!
     
  4. fwismoker

    fwismoker Master of the Pit

    Tri tip...here Case...here boy...lol ;)
     
  5. webowabo

    webowabo Master of the Pit SMF Premier Member

    Hehe..
     
  6. fwismoker

    fwismoker Master of the Pit

    Last edited: Jul 28, 2013
  7. webowabo

    webowabo Master of the Pit SMF Premier Member

    Yea I read keith.. saw that butcher trimmed for you I just trimmed them down a few mins ago.
     
  8. webowabo

    webowabo Master of the Pit SMF Premier Member

    Alot of fat... but will use for some venison sausage down the road..
     
  9. fwismoker

    fwismoker Master of the Pit

    Holy fat cap batman! Good call saving it for sausage
     
  10. webowabo

    webowabo Master of the Pit SMF Premier Member

    OMG TT is the $h&!... thanks yall! here is a few pics.. Ill start a new a thread with all pics.. but yall know how it was done..  but Ill tell you what... Im loving the tri tip... fo sho!


    searing on whats left of the coals.. pulled at 132*


    Perfect... and so yummy... Followed your slice intructions Case.. spot on..


    man this stuff is good :)
     
    Last edited by a moderator: Jul 29, 2013
  11. fwismoker

    fwismoker Master of the Pit

    Looking good my Texas brother! Good stuff!
     
  12. webowabo

    webowabo Master of the Pit SMF Premier Member

    Thanks Keith... I now know what all the fuss is about. so easy.. so good.. and a good amount of meat for the size and price.... !
     
  13. Trim the cap.
     
  14. tonybel

    tonybel Smoking Fanatic

    nice job! [​IMG]
     
  15. ps0303

    ps0303 Meat Mopper

    On last nights BBQ Pitmasters, they had a tri tip and all three of the competitors trimmed pretty much it all off and the three judges all said they trim it all off as well.  The most important thing is that silver skin.
     
  16. This ^
     
  17. webowabo

    webowabo Master of the Pit SMF Premier Member

    Thanks Ps and redwood. If you can see from my pictures in this thread of the finished TT. I did remove the all the cap.
     

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