View Full Version : Church Christmas Party Tri Tips

12-16-2013, 08:36 PM
A couple weeks ago one of the Pastors at my church asked if he gave me a hunk of beef would I smoke it for our Church Christmas party. I said sure, just give it to me a day before. So last thursday he gives me a 21 pound bag of Angus Tri Tips from Restaurant Depo. I opened the bag on friday and pulled out 8 of the prettiest hunks of beef I have ever seen. Unfortunately I was pressed for time while I was prepping so no pics from the prep or cook. They needed very little trimming and 90% of the silverskin was already gone. I hit them with a layer of Montreal Steak and a layer of Secret Weapon Rub from Oakridge BBQ. Threw them in my smoker with a chip tray full of hickory chips @ 250 and let them go for 2 hours. Foiled them in a tray at 145 internal temp for the last 30 minutes and let them rest for 20 minutes before slicing. Personally I like them medium but since it was for a party they were well done but still juicy. Here's a lot of pics and some videos. Enjoy!
http://i100.photobucket.com/albums/m9/che228/ribs/IMG_20131213_184329_301_zps66fca46c.jpg (http://s100.photobucket.com/user/che228/media/ribs/IMG_20131213_184329_301_zps66fca46c.jpg.html)
http://i100.photobucket.com/albums/m9/che228/ribs/IMG_20131213_184336_374_zpse305464f.jpg (http://s100.photobucket.com/user/che228/media/ribs/IMG_20131213_184336_374_zpse305464f.jpg.html)
http://i100.photobucket.com/albums/m9/che228/ribs/IMG_20131213_184329_301_zps66fca46c.jpg (http://s100.photobucket.com/user/che228/media/ribs/IMG_20131213_184329_301_zps66fca46c.jpg.html)
http://i100.photobucket.com/albums/m9/che228/ribs/IMG_20131213_184629_038_zps67f68dd1.jpg (http://s100.photobucket.com/user/che228/media/ribs/IMG_20131213_184629_038_zps67f68dd1.jpg.html)
http://i100.photobucket.com/albums/m9/che228/ribs/IMG_20131213_184619_952_zps10850d7e.jpg (http://s100.photobucket.com/user/che228/media/ribs/IMG_20131213_184619_952_zps10850d7e.jpg.html)
http://i100.photobucket.com/albums/m9/che228/ribs/IMG_20131213_184122_951_zps0886988f.jpg (http://s100.photobucket.com/user/che228/media/ribs/IMG_20131213_184122_951_zps0886988f.jpg.html)
http://i100.photobucket.com/albums/m9/che228/ribs/IMG_20131213_184052_521_zpsae83a1e9.jpg (http://s100.photobucket.com/user/che228/media/ribs/IMG_20131213_184052_521_zpsae83a1e9.jpg.html)
http://i100.photobucket.com/albums/m9/che228/ribs/VID_20131213_184949_755_zpseaec67a7.jpg (http://s100.photobucket.com/user/che228/media/ribs/VID_20131213_184949_755_zpseaec67a7.jpg.html)


12-16-2013, 08:39 PM
Nicely done! Shame you had to take them to well done...

12-16-2013, 08:42 PM
Looks dee-lish! I haven't gone beyond ribs (usually babyback) yet, I tried a small brisket one time & way over cooked it, but that is a nice looking slab of flesh, thanks for the pix!

12-16-2013, 11:16 PM
I've done hundreds of Tri's for my church and only a small percentage of folks like them well done. I pull 75% of them at 125F and let rest in foil covered pans. They come out prefect medium rare every time...:bow:

El Ropo
12-16-2013, 11:42 PM
^^ Yeah, you can give the end pieces to the folks who want their meat completely dead. Most beef lovers love pink beef.

12-17-2013, 02:35 AM
My two cents on well done tri-tip... If you have to go that far, take them all the way to probe tender and treat it like a brisket. Tri-tip is amazing cooked that way.

12-17-2013, 03:29 PM
If it were up to me I would love to inform people on how much better beef can be if they leave it medium or rare but it wasn't the time to try and school 100 people on the proper way to eat beef. If you guys see the last video you can tell the meat was still nice and juicy. Out of all the food at the potluck (4 tables worth) it was the first and only tray that was empty that night. As brethren we know better, but as you all know not all people see things our way. Do over sauced or mushy ribs ring any bells?

Big George's BBQ
12-17-2013, 04:52 PM
Looks good Too bad you had to do it well done

Bbq Bubba
12-17-2013, 06:29 PM
Even overdone if you slice across the grain it would still be tender.