Tri tip (pics)

run_smoke_run · 09-18-2013, 08:02 PM

I grilled tri tip once before. I over cooked it and it was tough. I liked the idea that tri tip would give me the beefy flavor I craved but be something in between steak and brisket in terms of effort. I grabbed some left over brisket rub I had and tossed in a bit of cayenne. I haven't used cayenne before in my rubs. I think I overdid it a bit. I liked it, but it was hot and peppery
.

I used pecan for the first time. I usually use hickory (ribs/chicken) and mesquite (brisket). I was surprised how strong the pecan smoke was. It reminded me more of mesquite than I was expecting. Of course I threw on some mesquite chunks at the end.

I was a bit disappointed in my bark. Next time I want to try it with no water pan. I removed the water pan about 1:15 in a 1:40 total smoke time, but still didn't get the bark I wanted. I pulled it at 133 internal temp. My fire was in the 230-250 range. I was really happy with the medium rare doneness.

It's really hard to remember which way the grain goes before you rub it. I didn't remember correctly....

Oh well. Plenty to learn from and it tasted great too. Can't wait to make some steak sandwiches later this week! I've also got to figure out how to take better pictures. Maybe my iphone5, just isn't up to the task.

IamMadMan · 09-18-2013, 08:43 PM

Great looking Beef.... Thanks for sharing.

ITBFQ · 09-18-2013, 08:49 PM

I too have just discovered the awesomeness of tri tip. It is hard to come by around here. Yours doesn't look bad at all! Keep it up, and you'll soon have that tri tip nailed down. It makes a great piece of beef to cook when company comes over.

Ron_L · 09-18-2013, 08:52 PM

It looks like you cut it with the grain. That's why it was tough. Cutting a tri-tip is tricky since the grain changes in the middle of the roast.

Fwismoker · 09-18-2013, 08:58 PM

Quote:

Originally Posted by Ron_L

It looks like you cut it with the grain. That's why it was tough. Cutting a tri-tip is tricky since the grain changes in the middle of the roast.

Yep Ron is right you gotta go against the grain. Prior to cooking you'll see in the middle area where the grain is running...cut it half right there after it's cooked and then cut against the grain cutting a an angle...and cut thin! Love some tri!

Rick-in-LB · 09-18-2013, 09:44 PM

Ahh yes! Buy more tri tip and practice the cutting and feed the neighbors! Just joking, looks good!

landarc · 09-18-2013, 09:51 PM

It looks like it was cooked fine, but, as mentioned, it was tough because of how you cut it. Funny, lots of folks cut it like that, and it seems counter to how I would do it.

unixadm · 09-18-2013, 10:26 PM

Also try cooking it to a higher temp. I cook mine to right around 150 and if sliced correctly and thinly, it's very tender, very moist and flavorful. Also resting in foil for 30-45 minutes seems to help.

I use Lindberg Snider Porterhouse and Roast Seasoning on my tri-tips and then smoke them at 250 degrees. Once it's done I brush with a higher end teriyaki sauce and allow it to rest in foil. Lastly I dredge the sliced meat through the juices which collected in the foil when serving.

mbshop · 09-18-2013, 10:45 PM

look up reverse sear. i cook it indirect till i get an internal temp of about 130 and then cook direct over hot coals a few minutes to get a great sear and crust.

westy · 09-19-2013, 03:11 AM

Love all these Tri's I've been seeing lately. Looks good to me. Nice job.

sliding_billy · 09-19-2013, 03:18 AM

Ding, ding, ding. Cut against the grain (there are actually 3 patterns to deal with). Agree on a reverse sear. Either way, it looks tasty.

run_smoke_run · 09-19-2013, 08:52 AM

George, I know about reverse searing, but just didn't think about it. I bet that would be nice.

unixadm, I'm curious to cook it to a higher temp too. However, I really liked the 133 medium rare.

kirk fortin · 09-19-2013, 11:34 AM

Looks great to me. Maybe a lil heavy on the rub but to each their own ya know. Teryiaki Tri Tip is big out here in CA...those are REALLY big here and its my go to meal for partys at 3.99 a lb but no more than that. I dredge them in the juice as well...im probably not cutting them right either but they are still great!

Fwismoker · 09-19-2013, 12:14 PM

Reverse sear[IMG]

[/IMG]ed.

cowgirl · 09-19-2013, 12:28 PM

It looks tasty from here!

09-18-2013, 08:02 PM	#1
run_smoke_run Got rid of the matchlight. Join Date: 09-04-13 Location: Plano TX	Tri tip (pics) I grilled tri tip once before. I over cooked it and it was tough. I liked the idea that tri tip would give me the beefy flavor I craved but be something in between steak and brisket in terms of effort. I grabbed some left over brisket rub I had and tossed in a bit of cayenne. I haven't used cayenne before in my rubs. I think I overdid it a bit. I liked it, but it was hot and peppery . I used pecan for the first time. I usually use hickory (ribs/chicken) and mesquite (brisket). I was surprised how strong the pecan smoke was. It reminded me more of mesquite than I was expecting. Of course I threw on some mesquite chunks at the end. I was a bit disappointed in my bark. Next time I want to try it with no water pan. I removed the water pan about 1:15 in a 1:40 total smoke time, but still didn't get the bark I wanted. I pulled it at 133 internal temp. My fire was in the 230-250 range. I was really happy with the medium rare doneness. It's really hard to remember which way the grain goes before you rub it. I didn't remember correctly.... Oh well. Plenty to learn from and it tasted great too. Can't wait to make some steak sandwiches later this week! I've also got to figure out how to take better pictures. Maybe my iphone5, just isn't up to the task. Last edited by run_smoke_run; 09-18-2013 at 08:22 PM..

09-18-2013, 08:49 PM	#3
ITBFQ is One Chatty Farker Join Date: 09-17-12 Location: Oswego, IL	I too have just discovered the awesomeness of tri tip. It is hard to come by around here. Yours doesn't look bad at all! Keep it up, and you'll soon have that tri tip nailed down. It makes a great piece of beef to cook when company comes over. __________________ - Matt [URL="https://www.facebook.com/pages/Hatfield-and-McCoy-Barbecue/765488903565575"]Hatfield and McCoy Barbecue[/URL] - Co-Pitmaster Illinois This Butt's for 'Que - Pitmaster KCBS CBJ; 18.5" WSM; [COLOR="Sienna"]U[/COLOR][COLOR="Navy"]D[/COLOR][COLOR="Sienna"]S[/COLOR]; [COLOR="Red"]Thermapen Mk4[/COLOR]; [COLOR="Blue"]DigiQ DX2[/COLOR]; [COLOR="DarkOrange"]IQ120[/COLOR]; [COLOR="Gray"]CharBroil Gasser (wind victim after 11 years)[/COLOR]; Maverick; OTS x2; etc. [URL="http://bbqbeat.com/hatfield-and-mccoy-bbq-team/"]We're (kinda) famous![/URL]

09-18-2013, 08:52 PM	#4
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	It looks like you cut it with the grain. That's why it was tough. Cutting a tri-tip is tricky since the grain changes in the middle of the roast. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

09-18-2013, 09:44 PM	#6
Rick-in-LB On the road to being a farker Join Date: 07-10-09 Location: Long Beach CA	Ahh yes! Buy more tri tip and practice the cutting and feed the neighbors! Just joking, looks good! __________________ Rick >>>>>> Chargriller Pro W/SB Thermos Kettle(Imitation Weber) 18.5" Weber Smokey Mountain .....and whatever comes next!

09-18-2013, 09:51 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	It looks like it was cooked fine, but, as mentioned, it was tough because of how you cut it. Funny, lots of folks cut it like that, and it seems counter to how I would do it. __________________ [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]

09-18-2013, 08:43 PM	#2
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Great looking Beef.... Thanks for sharing.

09-18-2013, 10:26 PM	#8
unixadm Take a breath! Join Date: 09-20-12 Location: Elk Grove, CA	Also try cooking it to a higher temp. I cook mine to right around 150 and if sliced correctly and thinly, it's very tender, very moist and flavorful. Also resting in foil for 30-45 minutes seems to help. I use Lindberg Snider Porterhouse and Roast Seasoning on my tri-tips and then smoke them at 250 degrees. Once it's done I brush with a higher end teriyaki sauce and allow it to rest in foil. Lastly I dredge the sliced meat through the juices which collected in the foil when serving.

09-18-2013, 10:45 PM	#9
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca	look up reverse sear. i cook it indirect till i get an internal temp of about 130 and then cook direct over hot coals a few minutes to get a great sear and crust. __________________ george spam, can't live without it

09-19-2013, 03:11 AM	#10
westy is one Smokin' Farker Join Date: 06-01-11 Location: valley village, ca.	Love all these Tri's I've been seeing lately. Looks good to me. Nice job. __________________ John Kingsford COS Masterbuilt CES WeberQ 220 Santa Maria 30x20 WGA PBC

09-19-2013, 03:18 AM	#11
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Ding, ding, ding. Cut against the grain (there are actually 3 patterns to deal with). Agree on a reverse sear. Either way, it looks tasty.

09-19-2013, 08:52 AM	#12
run_smoke_run Got rid of the matchlight. Join Date: 09-04-13 Location: Plano TX	George, I know about reverse searing, but just didn't think about it. I bet that would be nice. unixadm, I'm curious to cook it to a higher temp too. However, I really liked the 133 medium rare. __________________ Matt - "Never trust a skinny cook, unless they run a lot." - Kettle 22, Smokenator

09-19-2013, 11:34 AM	#13
kirk fortin Knows what a fatty is. Join Date: 11-24-09 Location: San Jose CA	Looks great to me. Maybe a lil heavy on the rub but to each their own ya know. Teryiaki Tri Tip is big out here in CA...those are REALLY big here and its my go to meal for partys at 3.99 a lb but no more than that. I dredge them in the juice as well...im probably not cutting them right either but they are still great! __________________ 2008 WSM, 2000 Simpsons Smokey Joe, 2001 Platinum Blue Kettle, an 3 more i still have to identify.

09-19-2013, 12:14 PM	#14
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	Reverse sear[IMG][/IMG]ed. __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

09-19-2013, 12:28 PM	#15
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	It looks tasty from here! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/