Tri Tip Tri Tip Tri Tip

[Chris_in_SoCal]

They look like they turned out great. Love Tri-Tip.

 

[dr rat]

The tri-tip looks amazing. I’d be all over that.
What a steel on the price 5.99 it’s like double that here locally

 

[sumosmoke]

bmudd14474 my local butcher has consistently had tri tips for sale in the case and I want to try one by the end of this year. Do you mind sharing quick instructions for how you prepared and to what internal temp you smoked yours, they look fantastic.
Thanks,
- Laurel

 

[IronHavoc]

Looks good and that price is better then out here in Nor Cal, so your doing good if you got at least choice cuts at $5.99lb. Now I want to bbq up some try tip, lol.

 

[Redicans]

Yes Brian!! That looks Killer!! Love Tri Tip!!

 

[bmudd14474]

bmudd14474 my local butcher has consistently had tri tips for sale in the case and I want to try one by the end of this year. Do you mind sharing quick instructions for how you prepared and to what internal temp you smoked yours, they look fantastic.
Thanks,
- Laurel

Laurel,

Tri Tip is pretty easy. You cook it like a steak. Below is what I do.

Trim the try tip of fat and silver skin. When you are trimming the fat you may see some glands right near the meat that leave a circle pattern. I trim that off which is just usually a 16th of an inch of meat but I like it to be clean.

Coat it down with the rub/seasonings that you like to use.

Cook at 250° until 125° then pull off the heat - Crank the smoker or grill up to 400°+ and sear both sides for about 2 minutes until you have a nice color and char on it depending on taste(If you do not want char then smoke until 135° and pull).

Pull from the smoker and let it rest 15 minutes while tented with foil to let the juices redistribute throughout the meat.

This is the most important step. When looking at the tri tip you will be able to see the grain on it. You will want to cut against/across the grain and not with it. If you cut with it you will get a tougher bite then you want to have.

Then the next morning if there are leftovers its great for steak and eggs. Just sear in a pan for a few to warm up and add to your eggs. Also works good cut up in burritos.

 

[pineywoods]

sumosmoke
bmudd14474

Laurel have Brian tell you where there are cheap Tri-Tips it's not all that far from you. Stock up and vacuum seal some if they are still as cheap as he was saying

 

[OldSmoke]

One of our favorite cuts and your look very tasty.

 

[sumosmoke]

Laurel,

Tri Tip is pretty easy. You cook it like a steak. Below is what I do.

Trim the try tip of fat and silver skin. When you are trimming the fat you may see some glands right near the meat that leave a circle pattern. I trim that off which is just usually a 16th of an inch of meat but I like it to be clean.

Coat it down with the rub/seasonings that you like to use.

Cook at 250° until 125° then pull off the heat - Crank the smoker or grill up to 400°+ and sear both sides for about 2 minutes until you have a nice color and char on it depending on taste(If you do not want char then smoke until 135° and pull).

Pull from the smoker and let it rest 15 minutes while tented with foil to let the juices redistribute throughout the meat.

This is the most important step. When looking at the tri tip you will be able to see the grain on it. You will want to cut against/across the grain and not with it. If you cut with it you will get a tougher bite then you want to have.

Then the next morning if there are leftovers its great for steak and eggs. Just sear in a pan for a few to warm up and add to your eggs. Also works good cut up in burritos.

Thank you bmudd14474 for the recipe, and pineywoods for the tip to nag Brian!

 

[Chingadero]

Laurel,

Tri Tip is pretty easy. You cook it like a steak. Below is what I do.

Trim the try tip of fat and silver skin. When you are trimming the fat you may see some glands right near the meat that leave a circle pattern. I trim that off which is just usually a 16th of an inch of meat but I like it to be clean.

Coat it down with the rub/seasonings that you like to use.

Cook at 250° until 125° then pull off the heat - Crank the smoker or grill up to 400°+ and sear both sides for about 2 minutes until you have a nice color and char on it depending on taste(If you do not want char then smoke until 135° and pull).

Pull from the smoker and let it rest 15 minutes while tented with foil to let the juices redistribute throughout the meat.

This is the most important step. When looking at the tri tip you will be able to see the grain on it. You will want to cut against/across the grain and not with it. If you cut with it you will get a tougher bite then you want to have.

Then the next morning if there are leftovers its great for steak and eggs. Just sear in a pan for a few to warm up and add to your eggs. Also works good cut up in burritos.

Spot on. Many successes using this method, including last night.

 

[Redicans]

Laurel,

Tri Tip is pretty easy. You cook it like a steak. Below is what I do.

Trim the try tip of fat and silver skin. When you are trimming the fat you may see some glands right near the meat that leave a circle pattern. I trim that off which is just usually a 16th of an inch of meat but I like it to be clean.

Coat it down with the rub/seasonings that you like to use.

Cook at 250° until 125° then pull off the heat - Crank the smoker or grill up to 400°+ and sear both sides for about 2 minutes until you have a nice color and char on it depending on taste(If you do not want char then smoke until 135° and pull).

Pull from the smoker and let it rest 15 minutes while tented with foil to let the juices redistribute throughout the meat.

This is the most important step. When looking at the tri tip you will be able to see the grain on it. You will want to cut against/across the grain and not with it. If you cut with it you will get a tougher bite then you want to have.

Then the next morning if there are leftovers its great for steak and eggs. Just sear in a pan for a few to warm up and add to your eggs. Also works good cut up in burritos.

Yep that's pretty much exactly how I do them also!! Simple and easy and so good!