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Discussion in 'Beef' started by c farmer, Nov 7, 2014.
Is this really a tri-tip.
hard to say still in the package. Price is about right as is the weight...
Thanks, the thing is is that I could never find it here before.
you going for it? just remember, slicing is important. Case did a diagram of one..pretty good explaining it. Basically, cut down the middle into 2 pieces, then turn the piece and cut diagonally....great cut of meat......Willie
Yea, I bought it.
Get your mini fires up with some cherry! Marinate in worchershire, season with salt garlic and pepper. Smoke to 130-135. Foil and eat for 45min. Slice and eat. If the fat cap is still on I peel it off first before smoking. Make some smokey Au jus to go with it, yumm!!!
Out of cherry. Got apple thou?
How do ya make the Au jus with a tip?
Get it out of the package and give us a pic of the meat?
It should look something like these on the bottom side:
The top side might have a layer of fat depending on how they were trimmed? I like a good fat cap on mine, but they are good either way.
They are pretty proud of it at that price. But beef is out the roof for everything.
The Tri-tip is from the sirloin, but it is from the Bottom Sirloin Butt. Separated from the Ball Tip and the Flap.
Good luck and good smoking.
I'd love to do a Tri-tip , however , $ is not a big possession around here , looks good but . . .I'll sit and watch anyhow.
Tried a Tri-tip yesterday , 4.99 a lb.. didnt take any pics, it was really good and not a very long smoke. Let it go to 149 internal temperature , medium-well, still was quite juicy.
Took out of the package to season for tomorrow.
Looks like the grain all runs one way?
Seasoned with SPOG.
Looks like a tri tip to me
Are you going reverse sear?
Plan on it. Going to be using the mini.
Looks like a tip, don't be fooled by the run of grain, looks that way but it isn't,
Looks like a tri tip.
First pic doesn't show much. Certainly well trimmed. More trimmed than I would like, but there is enough marble if handled carefully.
The second pic shows two lines of grain running at about 45 degrees to each other. Remember this so you can slice across the grain in both portions.
Two easy ways to do that are to slice off the top portion, forming a smaller triangle and slicing it one way. Then slice the remainder across the grain which runs in the different direction. Once rubbed and cooked it will be harder to see the grain. Easier if you make a note or slice a small notch for a reminder of the directions of the grain.
Another way is place the flat side toward you and slice the meat at angles forming a crescent with the tallest portion of the crescent in the middle. Somebody posted a pic/diagram of that slicing method and darned if I can find it?
I usually just separate the two portions for easy slicing cross grain.
Good luck and good smoking.
Lookin good Adam, that's some tasty stuff there. We a lot of the time do Cheesesteaks with TT & it's awesome. Can't wait to see how your smoke turns out.