watertowerbbq
is Blowin Smoke!
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.
Tri-Tip
- Thread starter watertowerbbq
- Start date
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.
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
Babbling Farker
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
is Blowin Smoke!
thanks guys! :-D
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.
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
Full Fledged Farker
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?
Hey George, do you have a team? Have you done any comps yet?
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.
I like to grill over direct heat and baste with a 50/50 mixture of butter and A-1 Sauce.
TOPS BBQ
Full Fledged Farker
Hey Larry, when are you going to join my mentoring team? (sorry for the hi jack)
You gotta PM
DaChief
Babbling Farker
Same here...I prefer grilling them.
Divemaster
somebody shut me the fark up.
That's what we do at NASCAR... Gotta keep that mustard idea in mind though, it sounds damn good!!!
Porky
is Blowin Smoke!
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
is Blowin Smoke!
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.
You might try this method
http://www.bbq-brethren.com/forum/showthread.php?t=36443&highlight=reverse+sear
http://www.bbq-brethren.com/forum/showthread.php?t=36443&highlight=reverse+sear
mbshop
Babbling Farker
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
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
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