Will tri tip shred/pull.

[phathead69]

I have a tri tip that may not be a true tri tip but have a tri tip portion on it. I was wondering I smoked it to 120 or so then insta pot it, would it work instead of chuck for pot roast/beef stew.

 

[S-met]

Just my opinion, but it would be a disservice to a good piece of meat.

Yes it would work, but I would prefer to use a flavorful tough cut.

 

[SecondHandSmoker]

Is it possible to post some pics so we can see what you got there?

If it were me, I would try like heck to separate what appears to the Tri Tip from the rest of the cut.

TT is best smoked to 120ish IT for a screaming hot reverse sear finish or 135ish IT for non reverse sear.

You could use the remaining piece of meat in the insta pot for stew/pot roast but I would use the slow cooker function instead of the pressure cooker function.

You will want to season it and brown it first and then slow cook it in some liqiud on low for about 8 hours for shredding/pulling.

 

[fivetricks]

The other portion is most likely part of the sir loin, which will also be best served by cooking as you would the tri tip. If they are largely different in thickness/mass, separate them and cook separately. Otherwise I would just think of it like a porterhouse. 2 cuts in one serving.

 

[WaterRat]

You can also cook a Tri-tip like a brisket and slice it. I think shredding is a poor choice for a good piece of meat.

 

[SecondHandSmoker]

I think a lot of butchers are trying to pass off sirloin tips and roasts as Tri Tips due to growing popularity.
If the cut does not resemble a boomerang with the gain going in at least two differing directions, then it is not a Tri Tip.

https://images.app.goo.gl/ZgXGtDfgPQz9YVCX9

 

[noboundaries]

Ask yourself, would you pull a sirloin steak?

TTs are the most forgiving of the beef cuts, but pulling is not part their profile. They can finish at any IT between 110F and 200F, taste different, but still be delicious. I've made chili with them, braising for hours, but the cubed TT stays intact.

 

[SecondHandSmoker]

Ask yourself, would you pull a sirloin steak?

That pretty much sums it right there.