Tri Tip

majake · 02-26-2013, 03:00 PM

I have always cooked my tri tips by searing them directly over the coals and then moving them to the cool side of the grill to finish. Does anyone here smoke them like a brisket? What's the difference in the finished product?

MY BAD- I meant to put this in the Q-Talk discussion. is there a way to delete or move it?

landarc · 02-26-2013, 04:46 PM

I um, well...yes...I have smoked a tri-tip like a brisket, you're new around here aren't you? Welcome.

Back on topic, I do smoke my tri-tip, although I smoke them to 130F to 135F internal and then will sometimes sear them. This is not 'like a brisket' per se. I do smoke them at 225F cooker temperature.

Now, that being said, I have cooked a tri-tip like a brisket, exactly, including cooking it until it was 195F internal, and it turned out surprisingly edible, although, IMO, a total waste of a really delicious cut of meat.

And there is the link (LINK) for tri-tip smoked like a brisket.

BigBellyBBQ · 02-27-2013, 03:29 AM

Right on Landarc....medium is the only way!!! I use my weber ketle grill...charcoal / wood chips...off to side..no heat to start then sear..then back to side...then the whole darn thing in my belly!!!

majake · 02-27-2013, 12:52 PM

Yes, I am new around here.
Like BigBelly I use my Weber Kettle but I sear first then move to the cool side. I take it off at around 130 and let it rest under foil while I grill up some veggies ,corn on the cob and some garlic bread.

02-26-2013, 03:00 PM	#1
majake Got rid of the matchlight. Join Date: 02-15-13 Location: Stockton, CA Downloads: 0 Uploads: 0	Tri Tip I have always cooked my tri tips by searing them directly over the coals and then moving them to the cool side of the grill to finish. Does anyone here smoke them like a brisket? What's the difference in the finished product? MY BAD- I meant to put this in the Q-Talk discussion. is there a way to delete or move it? Last edited by majake; 02-26-2013 at 03:03 PM.. Reason: wrong discussion

02-26-2013, 04:46 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I um, well...yes...I have smoked a tri-tip like a brisket, you're new around here aren't you? Welcome. Back on topic, I do smoke my tri-tip, although I smoke them to 130F to 135F internal and then will sometimes sear them. This is not 'like a brisket' per se. I do smoke them at 225F cooker temperature. Now, that being said, I have cooked a tri-tip like a brisket, exactly, including cooking it until it was 195F internal, and it turned out surprisingly edible, although, IMO, a total waste of a really delicious cut of meat. And there is the link (LINK) for tri-tip smoked like a brisket. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-27-2013, 03:29 AM	#3
BigBellyBBQ is one Smokin' Farker Join Date: 11-15-08 Location: Lake View, New York Downloads: 1 Uploads: 0	Right on Landarc....medium is the only way!!! I use my weber ketle grill...charcoal / wood chips...off to side..no heat to start then sear..then back to side...then the whole darn thing in my belly!!! __________________ TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..

02-27-2013, 12:52 PM	#4
majake Got rid of the matchlight. Join Date: 02-15-13 Location: Stockton, CA Downloads: 0 Uploads: 0	Yes, I am new around here. Like BigBelly I use my Weber Kettle but I sear first then move to the cool side. I take it off at around 130 and let it rest under foil while I grill up some veggies ,corn on the cob and some garlic bread.