Tri-tip

[Twisted Martini]

Thinking about throwing this on the ECB tomorrow with a little hickory. Question about temps though, I've read bring it up to 135-140 for medium rare, but I also read something about 190-200 like a brisket. ANybody have any suggestions about where to be?

[Smoothsmoke]

Tri Tip is best medium rare IMO. I hit it to about 140-145 max.

[Hyper]

Originally Posted by Smoothsmoke

Tri Tip is best medium rare IMO. I hit it to about 140-145 max.

Spot on!

[Odin the Dog]

I always pull tri tip no higher than 135. Tent with foil for 5 mins. Temp will rise to ~140. Carve, eat, repeat.
Perfect medium rare.

[Moose]

Originally Posted by Odin the Dog

I always pull tri tip no higher than 135. Tent with foil for 5 mins. Temp will rise to ~140. Carve, eat, repeat.
Perfect medium rare.

That's exactly how I do it, although I usually let the meat rest 10mins.

[Midnight Smoke]

Originally Posted by Moose

That's exactly how I do it, although I usually let the meat rest 10mins.

What temp do you cook at? I have 2 going on tomorrow.

[Chuckwagonbbqco]

Tri Tip can be smoked low and slow or tri tip can be grilled hot and fast.
Either way turns out great. Experiment and chose which method that you prefer. I personally prefer "Santa Maria" style grilled---but others have differing opinions.

We cooked 17 cases of tri-tip today---approx 400 tri-tips and used 2 Santa Maria Style open grills using oak wood and spices from "The Rub Company. They turned out awesome just like always. Tri-tip is a forgiving cut of meat---it is hard to ruin a tri-tip----however it can be done.

[Moose]

Originally Posted by {Midnight ☼ Smoke}

What temp do you cook at? I have 2 going on tomorrow.

Since I primarily use kettle grills for meats like this, I use a reverse sear minion method. Starting temps at around 200 with a few chunks of oak-peaking to around 400 or so after about 40 mins. Finish it off on the hot side for a nice sear.

Details HERE:


http://www.bbq-brethren.com/forum/sh...ad.php?t=73593

Being a CA native and having had lots of Santa Maria tri-tip, this method for me duplicates the authentic flavor quite nicely.

I haven't done a tri-tip on my UDS yet, but am anxious to try at hotter temps of around 300 or so.

[Twisted Martini]

The Tri Tip kicked ass! Rubbed it with magic dust last night, threw it on today with a hickory log. I was worried that the wind today would steal my heat, but it only took about 2 hours to get it to 135. It was a perfect medium rare, although I would probably use a salt based rub instead of the magic dust. Thanks for all your tips!

[landarc]

Originally Posted by Chuckwagonbbqco

Tri-tip is a forgiving cut of meat---it is hard to ruin a tri-tip----however it can be done.

I can ruin one, no matter how hard it is, I can do it.

I usually grill it over high heat to an internal of 135F, pull and rest under foil for 10 to 15 minutes. I do not wrap, I like the crunch. I did a low and slow tri-tip for Christmas and it was incredible. The link is below, I did post this before and do not want to duplicate post.

http://smoke-n-brew.blogspot.com/200...s-tri-tip.html

[landarc]

Okay, that post could have been more useful. The tri-tip was cooked at 230F for 4.5 hours, it was rubbed with a first layer of Simply Marvelous Cherry rub and a second layer of my own riff off of the Dirty Dalmation rub. It was cooked over Royal Oak briquettes. I did no sear on the tri-tip for this cook, it was straight up low-n-slow, served with a 15 minute rest under a foil tent. It was one of the best tri-tips I have ever had.