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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-06-2008, 08:25 PM   #1
watertowerbbq
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Default Tri-Tip

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.
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Unread 02-06-2008, 08:48 PM   #2
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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.
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Unread 02-06-2008, 08:55 PM   #3
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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!
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Unread 02-06-2008, 09:01 PM   #4
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thanks guys!

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.
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Unread 02-06-2008, 09:18 PM   #5
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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?
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Unread 02-06-2008, 09:21 PM   #6
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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.
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Unread 02-06-2008, 09:23 PM   #7
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Hey Larry, when are you going to join my mentoring team? (sorry for the hi jack)
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Unread 02-06-2008, 09:28 PM   #8
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Quote:
Originally Posted by TOPS BBQ View Post
Hey Larry, when are you going to join my mentoring team? (sorry for the hi jack)
You gotta PM
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Unread 02-07-2008, 06:15 AM   #9
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Quote:
Originally Posted by trp1fox View Post
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.
Same here...I prefer grilling them.
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Unread 02-07-2008, 11:12 AM   #10
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Quote:
Originally Posted by DaChief View Post
Same here...I prefer grilling them.
That's what we do at NASCAR... Gotta keep that mustard idea in mind though, it sounds damn good!!!
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Unread 02-07-2008, 11:21 AM   #11
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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.
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Unread 02-07-2008, 01:01 PM   #12
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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.

tritip.jpg
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Unread 02-07-2008, 02:36 PM   #13
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You might try this method

http://www.bbq-brethren.com/forum/sh...t=reverse+sear
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Unread 02-07-2008, 11:37 PM   #14
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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.

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