Tri Tip Questions

[browneyesvictim]

Yup. Those look phenomenal!
Tonight's dinner is spinning now. 26 minutes in.

 

[noboundaries]

Yum, yum, yum! I took one off earlier, and it's in the fridge. The one I took to 190F has about another 45 minutes of rest before I slice for tri tip, brisket-tasting sandwiches loaded with sliced red onions and bread/butter pickles. My pals, Lemonade and Tequila, are passing the time with me.

 

[KrisUpInSmoke]

I've cooked tritip to Pittsburgh rare and it was chewy. It's not like filet mignon (butter soft) when it's rare.

 

[browneyesvictim]

Pulling off now to double wrap with foil and a towel to rest.

 

[noboundaries]

Dang! Now I'm perturbed that I didn't take both to 190F. The 160F was good for a late afternoon snack, but the 190F just melts in your mouth.

190F after a 1 hr, 30 minute rest.

Sliced at the point in the upper left of the picture (opposite your upper right hand).

Building the sandwich. A little Sweet Baby Ray's with apricot preserves and brandy spread on the bread halves, sliced red onion, and bread/butter pickles. A closeup to show how juicy the meat still is at 190F. Must be some collagen hiding in there somewhere! It is so tender it reminds me of the BBQ restaurant guy who's slogan is "Don't need no teeth to eat our beef!" It just bites through so cleanly. No resistance. No pulling the meat out of the sandwich with the bite.

Thanks for lookin'!

 

[mike5051]

Looks incredible Ray!

Mike

 

[yankee2bbq]

Good looking sandwich you got there charcoal nerd!
I’m going to have to try smoking a TT.
Thanks for the post and informative write up.

 

[noboundaries]

Thanks all!

Just got back from a quick run to the grocery store for a few things. They had Choice grade or better briskets, points, and flats on sale. Picked up a 9.85 lb packer at $3.18/lb, two points at $3.68/lb. TT's were Select grade at $2.98 / lb. I'm out of TT's, but that packer and the two points will keep me in beef for a while.

 

[RiversideSm0ker]

Damn Ray, you are a true carnivore. That's a lot of beef. Enjoy :)

George

 

[texomakid]

Wow! I mean WOW! I got home Wednesday and I just put the TT in the fridge to start the thaw. Fixing to try something different than last time in the next few days. Thanks so much for sharing your TT opinions and cooking methods. They both look wonderful. I hope to have such success. I'll post my results soon. I can tell you right now I've got to get something that cooks with charcoal and wood. That rotisserie thing has me mesmerized.........

 

[texomakid]

Ok it's Tritip Saturday at my smoke shack. I've loaded the Yoder with B&B oak pellets, Set it on 220, I even went and bought some Montreal Steak Seasoning (This is a first for me) so a light dusting of the seasoning and the Tritip is in the smoker and temp probe inserted. I'm taking up to 190F as per Ray's suggestion. Hope mine turns out as good as his. We'll know in about 4 or 5 hours.

 

[texomakid]

Final product was awesome. Thanks for the insight of bringing the temp to 190 to finish. I left them in the smoker for 5 hours, then wrapped them in foil and a 1/2 hour rest before we sliced into them. The wife and I both agree we like this way of cooking them as well as the medium rare way. It's two completely different flavor profiles. The Montreal Steak Seasoning is nice. We will do this again.

 

[RiversideSm0ker]

Congrats on the successful smoke. I still have to give that brisket method another try. Looks awesome!

George

 

[noboundaries]

Great looking Tri Tribskie!