Did I buy a Tri Tip? - Page 2

centexsmoker · 01-04-2013, 11:15 PM

Quote:

Originally Posted by Stevieg891

nope

Link · 01-05-2013, 08:25 AM

I've cooked several of that type of cut on my kettle, indirect then a sear if you like. I'd go with as El Ropo suggested as far as cooking, I'll use a bit of red oak for smoke, would'nt crock pot though.

Midnight Smoke · 01-05-2013, 10:34 AM

Heck, just cook it like a Brisket...

Hawg Father of Seoul · 01-05-2013, 11:02 AM

You can cook like a tritip or like a chuckie/brisket, BUT you can not crock pot this. It is a quality cut off the sirloin.

shares · 01-05-2013, 09:07 PM

The marbling doesn't look like tri-tip, but a pic removed from the packaging will tell for sure. Tri-tip is a tender cut. If what you have there actually is a tri-tip then do not cook it like a tough cut, cook it like a steak. Get it room temp, grill and pull at about 128-130 internal - you got a masterpiece right there. Let it rest and slice like brisket.

landarc · 01-05-2013, 11:09 PM

No reason to pot roast that, it will cook up fine. You can use it to practice tri-tip technique for when you get a tri-tip.

01-05-2013, 10:34 AM	#18
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Heck, just cook it like a Brisket... __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

01-05-2013, 09:07 PM	#20
shares is one Smokin' Farker Join Date: 07-18-08 Location: Mebane, North Carolina	The marbling doesn't look like tri-tip, but a pic removed from the packaging will tell for sure. Tri-tip is a tender cut. If what you have there actually is a tri-tip then do not cook it like a tough cut, cook it like a steak. Get it room temp, grill and pull at about 128-130 internal - you got a masterpiece right there. Let it rest and slice like brisket. __________________ [URL="http://www.180Que.com"]www.180Que.com[/URL] - Finally! A competition BBQ schedule alarm app for mobile devices [URL="http://www.tooashamedtoname.com"]www.TooAshamedToName.com[/URL] - Competition BBQ Team

01-05-2013, 11:09 PM	#21
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	No reason to pot roast that, it will cook up fine. You can use it to practice tri-tip technique for when you get a tri-tip. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

01-05-2013, 08:25 AM	#17
Link Got Wood. Join Date: 12-02-10 Location: Madrid Iowa	I've cooked several of that type of cut on my kettle, indirect then a sear if you like. I'd go with as El Ropo suggested as far as cooking, I'll use a bit of red oak for smoke, would'nt crock pot though.

01-05-2013, 11:02 AM	#19
Hawg Father of Seoul is One Chatty Farker Join Date: 09-14-10 Location: Rogers, AR	You can cook like a tritip or like a chuckie/brisket, BUT you can not crock pot this. It is a quality cut off the sirloin.