Tri-Tip

watertowerbbq · 02-06-2008, 08:25 PM

This is probably a silly question, but how does a tri-tip compare to a brisket or a chuck roast? I've never cooked a tri-tip, but I've cooked the other two.

thirdeye · 02-06-2008, 08:48 PM

A tri-tip is part of the sirloin, so it doesnt start off as tough of a muscle as a chuck or a brisket. They also don't require high internal temps or long cook times to make them tender.

You can cook a tri-tip whole or slice into thick strips. I like them cooked to 125° - 130° internal, like I would prepare a steak.

mbshop · 02-06-2008, 08:55 PM

popular way here is to cover with mustard and salt and cover overnight. cook over direct coals for an hour or so. i do the mustard thing then cook over high heat to crust then indirect on my kettle. as said to about 135 or so. best not to overcook. its a good tasting meat so doesn't need to be overdone with all the rubs, etc. hard to mess up as long as not overdone. have fun!

watertowerbbq · 02-06-2008, 09:01 PM

thanks guys!

will have to give one a try real soon. it's nice to have a beef option that doesn't take all day. thanks again.

TOPS BBQ · 02-06-2008, 09:18 PM

I have grilled & smoked tri-tip for over 15 years now. It's pretty boring to me. MY new love is brisket. Definitely different tastes. It takes about three to four hours to smoke or an hour to grill (depending on how red you want it internally.

Hey George, do you have a team? Have you done any comps yet?

BBQ Grail · 02-06-2008, 09:21 PM

I grill tri-tips. To me they are closer to a steak than a roast. My family loves the flavor of the trip.

I like to grill over direct heat and baste with a 50/50 mixture of butter and A-1 Sauce.

TOPS BBQ · 02-06-2008, 09:23 PM

Hey Larry, when are you going to join my mentoring team? (sorry for the hi jack)

BBQ Grail · 02-06-2008, 09:28 PM

Quote:

Originally Posted by TOPS BBQ

Hey Larry, when are you going to join my mentoring team? (sorry for the hi jack)

You gotta PM

DaChief · 02-07-2008, 06:15 AM

Quote:

Originally Posted by trp1fox

I grill tri-tips. To me they are closer to a steak than a roast. My family loves the flavor of the trip.

I like to grill over direct heat and baste with a 50/50 mixture of butter and A-1 Sauce.

Same here...I prefer grilling them.

Divemaster · 02-07-2008, 11:12 AM

Quote:

Originally Posted by DaChief

Same here...I prefer grilling them.

That's what we do at NASCAR... Gotta keep that mustard idea in mind though, it sounds damn good!!!

Porky · 02-07-2008, 11:21 AM

I usually grill them to about 125 ish and take off the grill and cover with aluminum foil until it reaches 135 and it is done perfectly. Let it rest about 10-15 minutes slice and enjoy. I have used different seasonings on them, so use your favorite steak type seasoning. GOOD EATS.

BBQ_Mayor · 02-07-2008, 01:01 PM

Hey Matt, heres one I did last year at Nevada. I think I got a 5th or 7th with it. They are really easy to cook and one of my favorites.

tritip.jpg

bowhnter · 02-07-2008, 02:36 PM

You might try this method

http://www.bbq-brethren.com/forum/sh...t=reverse+sear

mbshop · 02-07-2008, 11:37 PM

if yer refering to me, no, no team, no comps. i'm just a recreational q'r.
kinda hard but interesting as i'm in a wheelchair. only comp's i've been to see were in clovis. i kinda live vicariousely on differant lists. keeps me busy dreaming. thanks for asking.

george

02-06-2008, 08:25 PM	#1
watertowerbbq is One Chatty Farker Join Date: 11-07-07 Location: Ankeny, IA	Tri-Tip This is probably a silly question, but how does a tri-tip compare to a brisket or a chuck roast? I've never cooked a tri-tip, but I've cooked the other two. __________________ Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective

02-06-2008, 08:48 PM	#2
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	A tri-tip is part of the sirloin, so it doesnt start off as tough of a muscle as a chuck or a brisket. They also don't require high internal temps or long cook times to make them tender. You can cook a tri-tip whole or slice into thick strips. I like them cooked to 125° - 130° internal, like I would prepare a steak. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

02-06-2008, 08:55 PM	#3
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca	popular way here is to cover with mustard and salt and cover overnight. cook over direct coals for an hour or so. i do the mustard thing then cook over high heat to crust then indirect on my kettle. as said to about 135 or so. best not to overcook. its a good tasting meat so doesn't need to be overdone with all the rubs, etc. hard to mess up as long as not overdone. have fun! __________________ george spam, can't live without it

02-06-2008, 09:01 PM	#4
watertowerbbq is One Chatty Farker Join Date: 11-07-07 Location: Ankeny, IA	thanks guys! will have to give one a try real soon. it's nice to have a beef option that doesn't take all day. thanks again. __________________ Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective

02-06-2008, 09:18 PM	#5
TOPS BBQ Full Fledged Farker Join Date: 10-01-07 Location: Fresno, CA	I have grilled & smoked tri-tip for over 15 years now. It's pretty boring to me. MY new love is brisket. Definitely different tastes. It takes about three to four hours to smoke or an hour to grill (depending on how red you want it internally. Hey George, do you have a team? Have you done any comps yet? __________________ www.TOPS-BBQ.com Diamond Plate FAT 50 Ultra 200-Gal Barrel 55-Gal Horizontal offset 2 55-Gal Vertical Barrels Bar-B-Chef Offset Anything worth fighting for is worth fighting for dirty!

02-06-2008, 09:21 PM	#6
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	I grill tri-tips. To me they are closer to a steak than a roast. My family loves the flavor of the trip. I like to grill over direct heat and baste with a 50/50 mixture of butter and A-1 Sauce. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

02-06-2008, 09:23 PM	#7
TOPS BBQ Full Fledged Farker Join Date: 10-01-07 Location: Fresno, CA	Hey Larry, when are you going to join my mentoring team? (sorry for the hi jack) __________________ www.TOPS-BBQ.com Diamond Plate FAT 50 Ultra 200-Gal Barrel 55-Gal Horizontal offset 2 55-Gal Vertical Barrels Bar-B-Chef Offset Anything worth fighting for is worth fighting for dirty!

02-07-2008, 11:21 AM	#11
Porky is One Chatty Farker Join Date: 07-16-06 Location: West Palm Beach,Fl.	I usually grill them to about 125 ish and take off the grill and cover with aluminum foil until it reaches 135 and it is done perfectly. Let it rest about 10-15 minutes slice and enjoy. I have used different seasonings on them, so use your favorite steak type seasoning. GOOD EATS. __________________ Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like.

02-07-2008, 01:01 PM	#12
BBQ_Mayor is One Chatty Farker Join Date: 05-14-07 Location: Cambridge,Ia	Hey Matt, heres one I did last year at Nevada. I think I got a 5th or 7th with it. They are really easy to cook and one of my favorites. tritip.jpg __________________ Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM, Whole Hog Lousianna pellet Smoker IPT pellet Smoker and Gateway Drum CBJ #4643

02-07-2008, 02:36 PM	#13
bowhnter Babbling Farker Join Date: 12-05-06 Location: Van Alstyne TX Name/Nickname : Mike	You might try this method http://www.bbq-brethren.com/forum/sh...t=reverse+sear __________________ Mike Primo Oval XL Grilla Silverbac Weber kettle 22” and 26” Weber Genesis Blackstone 22 and 36 Weber Jumbo Joe for the RV Ooni Pro Pizza Oven Join us for the South East Bash in Lebanon, Tn. May 4, 2024 https://docs.google.com/spreadsheets...p=drivesdk)%5D Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951

02-07-2008, 11:37 PM	#14
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca	if yer refering to me, no, no team, no comps. i'm just a recreational q'r. kinda hard but interesting as i'm in a wheelchair. only comp's i've been to see were in clovis. i kinda live vicariousely on differant lists. keeps me busy dreaming. thanks for asking. george __________________ george spam, can't live without it

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