Tri Tip

[Javaaman]

First try at a Tri Tip (a little under 2#). Olive oil and a good Texas rub, in the fridge for 24 hrs. Coming up to room temp now. Will go in the smoker for an hour at 180*. Second hour at 325*. Target temp for resting is 135*. Thoughts - suggestions?
Keeping my fingers crossed!

 

[Javaaman]

One thing that surprised me. Roast very moist when I removed the sarran wrap.
Was expecting it to be dry.

 

[flatbroke]

Sounds like a solid plan of action

 

[MeatSkull]

Sounds good, I remember when you couldn't give them away along with flank steak. Now they are high dollar along with yardbird wings!!

 

[Javaaman]

Tell me about it! I remember growing up in NY when skirt steak was considered a "throw away". Those in the industry knew better!! Still my favorite cut of steak. Especially when marinated in garlic and olive oil and then seared to perfection!

 

[Javaaman]

In for less than an hour IT is already at 107* Concerned that an hour at 325* is going to make shoe leather.

 

[oddegan]

Move your thermo to double check the IT. If that's all good then there you are. Done earlier than expected. You could always pull early and finish on a hot grill.

 

[drunkenmeatfist]

I agree with finishing it on a hot grill either way. Love a crispy crust on a tri tip.

 

[Javaaman]

Did move the probe. Slightly lower reading. Right now at 115*. Think we'll be ok.

 

[sky monkey]

Tri-tip is one of my favorites. I do like to finish them on a hot grill though. Just enough to char it up and finish that crust.

 

[Javaaman]

Came great!
Next time though - Texas "brisket" style.
Just salt and pepper.

 

[MeatSkull]

Nice! I like to just cook through and make sammies from them.

 

[oddegan]

Did you end of finishing on the grill? Looks pretty darn good.

 

[mike5051]

Looks very good to me!

Mike

 

[SmokinAl]

It sure looks good, but it also looks like you didn't slice it across the grain.
I think it would have been much more tender if sliced cross grain.
Al

 

[schlotz]

Yup, always slice TT across the grain. A quick cheat method is to note the grain before smoking and slice a small tip off in the proper direction. This way after its done, you will see which way to do the slicing.

 

[bregent]

The grain in a TT changes directions so you have to adjust the slicing angle as you are carving.

 

[schlotz]

Correct, close to the corner it does change direction.

 

[Javaaman]

Yup, always slice TT across the grain. A quick cheat method is to note the grain before smoking and slice a small tip off in the proper direction. This way after its done, you will see which way to do the slicing.

10-4!