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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-15-2011, 08:26 AM   #1
soopertober
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Default Tri-Tip

This may seem like a left coast kinda thing but I am interested in your thoughts about tri-tip and if I should smoke it our BBQ it. I have always bbq'd them and want to do something different and am curious if anyone has smoked one and if there is any real benefit to doing it that way. suggestions for a rub...(since I am new to creating spice combos)?
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Old 07-15-2011, 09:06 AM   #2
mikerobes
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I have never done one, but I would suggest injecting with Fab or Butchers and smoke it like a brisket
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Old 07-15-2011, 09:07 AM   #3
TheRancheroGuy
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I think you meant smoke or grill as choices as smoke = BBQ = low and slow.

But, I am going to grill a tri-tip tonight (marinading now), and I am interested in what the others (with more experience) like to do.
I set up the grill mildly hot on one side, sear there, then move the meat to an indirect position and cook as slow as I can while bringing it to desired temp. My best results are when it takes 30 to 40 minutes to cook.
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Old 07-15-2011, 09:13 AM   #4
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I have only cooked TriTip one time at my BIL's house.
Grilled to about 130-135.
His family loved it!!!

There are lots of info on Tri Tip cooking here.
Try a search and you will see what the experts say while you are waiting here.

TIM
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Old 07-15-2011, 11:14 AM   #5
Ryan Chester
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Cook tri-tip any way you like, just make sure you pull it at 130-135, let rest before cutting it, and always cut across the grain. I prefer to grill them so I can build a nice flavorful crust. I guarantee you won't find a better beef combo than 50/50 The Rub Co. Santa Maria Style and The Rub Co. Original Rub.

Here is one at 130*


Here is one at 135*


Good luck!!!
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Old 07-15-2011, 11:26 AM   #6
soopertober
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Thanks everyone for the great suggestions. Ryan the pics were perfect. Also the temp suggestions were very good to know. You folks are gonna make look like I know what I'm doing. Thanks again
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Old 07-15-2011, 11:32 AM   #7
TheMidnightSmoker
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I regularly cook my Tri-Tip at 225-250 over Apple and Hickory wood. I love the light smokey flavor the meat takes on. I pull the meat at 135 degrees and it usually takes approximately 2 hours to cook. This method does not create a great bark but because I am slicing the TT thin and against the grain I dont feel that a great bark is all that important. The smoke flavor compensates for the lack of a great bark.
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Old 07-15-2011, 12:01 PM   #8
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Tri-Tip is a favorite of mine - and easy to find on the Left Coast. No need to inject this piece of meat - just dry rub and cook it. I smoke mine on a Traeger at 225 F until IT hits 137 (My boss won't eat it any rarer than that) and let it rest for 30 - 60 minutes. Some people then reverse sear on a hot grill for a few minutes too to lock in the flavor and crisp up the outside.

Ryan from Rub Co has Santa Maria Rub that is INCREDIBLE.

Other suggestions are the Santa Maria rub from Rooftop BBQ and Oakridge BBQ Santa Maria Rub.

Rooftop BBQ has a great recipe that I recently posted that uses a little different process - marinade the tri-tip in olive oil, water, dry rub, and white wine vinegar for a few hours. Came out awesome! I'm sure the recipe could use any of the other mentioned (or your own) rub.
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Old 07-15-2011, 03:05 PM   #9
Beerbecue
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I have barbecued well over 1000 tri-tips in my life and I think that the best way is to treat them like a very thick steak. First, carefully slice any silver skin from the top and sides, rub with your favorite seasonings, grill direct until it gets nicely browned all over and then move it away from direct heat and finish cooking with or without smoking wood until it is done to your liking. I use the poke test and take mine off at medium (just when it starts to firm up to the poke)
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Old 07-15-2011, 03:08 PM   #10
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Quote:
Originally Posted by mikerobes View Post
I have never done one, but I would suggest injecting with Fab or Butchers and smoke it like a brisket

NOOOOOOOO
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Old 07-15-2011, 03:17 PM   #11
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Quote:
Originally Posted by mikerobes View Post
I have never done one, but I would suggest injecting with Fab or Butchers and smoke it like a brisket
Hell no!!!
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Old 07-15-2011, 05:10 PM   #12
Daytrip
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I'm also a fan of the tri-tip. Dry rub it and grill away. Rest and correctly cutting it across the grain is important as mentioned above.

Try mixing some coffee grounds into the rub. It may sound odd but on tri-tip it really works well.
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Old 07-15-2011, 08:28 PM   #13
mikerobes
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Quote:
Originally Posted by Groundhog66 View Post
NOOOOOOOO
Quote:
Originally Posted by Ryan Chester View Post
Hell no!!!
..Like I said, I have never done one, and now I know what not to do..
Thanks
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Old 07-15-2011, 08:56 PM   #14
Chezmatt
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Obviously, techniques vary, but here's my current favorite:

4 hours before cooking, marinate in red wine with a couple of crushed garlic cloves.

30 minutes before cooking, take out of the marinade, rinse it off, and then rub with:
one part kosher salt
one part paprika
one part garlic powder
1/2 part black pepper
2-3 pinches of cayenne

Let it sit in the rub as it comes to room temperature and you prepare your grill.
Cook it on indirect heat at 275-300 until the internal temperature reaches 125.
Let it rest under foil while you bring your grill up to full heat, and then sear it until it looks delicious. (Couple minutes per side, max.)

Let it rest for 15 minutes, carve it thin against the grain, and serve.
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Old 07-15-2011, 11:06 PM   #15
tmehlhorn
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Quote:
Originally Posted by Chezmatt View Post
Obviously, techniques vary, but here's my current favorite:

4 hours before cooking, marinate in red wine with a couple of crushed garlic cloves.

30 minutes before cooking, take out of the marinade, rinse it off, and then rub with:
one part kosher salt
one part paprika
one part garlic powder
1/2 part black pepper
2-3 pinches of cayenne

Let it sit in the rub as it comes to room temperature and you prepare your grill.
Cook it on indirect heat at 275-300 until the internal temperature reaches 125.
Let it rest under foil while you bring your grill up to full heat, and then sear it until it looks delicious. (Couple minutes per side, max.)

Let it rest for 15 minutes, carve it thin against the grain, and serve.
like the technique, think i will try it
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