Tri tip like Brisket help

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

jeffyt

Newbie
Original poster
Dec 19, 2024
2
0
Hey I've been trying to match my local BBQ place Tri Tip and finally got somewhat close. Here is what I have been trying:

1/2 teaspoon salt per lb
12-24 hour in fridge, uncovered, on top of steel rack set on plate
Take out of fridge
1/2 tbsp Granulated Garlic
1 tbsp Smoked Paprika
1 tbsp Black Pepper (Coarse)
Mix and Rub on Tri-Tip
60 minutes outside fridge
Oven @ 250F
Cook to 160F
Increase oven to 275F
Wrap in Foil
Cook to 200F
Take out and rest for 15 min in Foil

The problem is that it's getting a bit dry and I'm not sure how to fix that. Also reheating it does not seem to work well at all whereas the Tri Tip from the local BBQ place is great either way. (just really expensive)

I've tried getting a prime cut and tried putting butter on the Tri Tip when wrapping in foil but no luck. I also tried some chuck roast but it took a long time, turned out a bit more tough even reducing temps to 225 all the way/cooking for nearly 8 hours but worst of all- the taste was pretty weird and I really like tri tip a lot more. Brisket around me only comes in the full 14-15lb huge slabs which need a lot of trimming and comes with both flat/point which I really don't like flat at all so it just end up costing way more. I don't have a smoker yet as I just started cooking 2-3 weeks ago after losing my job and am trying to save money by cooking at home.

I was thinking of maybe reducing oven temps to 225 for the first stage and then 250 for wrapped foil stage then maybe going to 195F instead of 200F and resting it for maybe 45-60 minutes instead of 15. I've been also reading about injecting but it seems like it might get really salty which I don't like much.

Will the above work at all or does anyone have some suggestions for getting it a bit more juicy?
or maybe I just have to get a smoker?
 
You might try injecting. Tri-tips do not have a lot of intra-muscular fat to break down and create juice.

Good luck on finding a job.
 
You might try injecting. Tri-tips do not have a lot of intra-muscular fat to break down and create juice.

Good luck on finding a job.
Yeah this sounds like the only option, I'll have to try it!

Thanks man.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky