Tri Tip Lo Slo?

AggieBoilerQ · Nov 10, 2018

Looking for some tips. Never done one of these before. Family is not big on rare meats, so I want to go the other way.

Thinking of 275 on the smoker with oak and pecan, salt & pepper.

How long should I expect it to go? Should I foil it? What temp to wrap, and end?

jasonjax · Nov 10, 2018

There have been threads where folks have cooked tri-tip like a brisket. I'd treat it like a brisket flat and wrap with some broth etc once you have the color you like. Cook it until probe tender. I would imagine tri-tip would probe tender before the 200 range, but I haven't personally cooked one using this method.

Zevon668 · Nov 10, 2018

Howdy from the other side of Wabash! I have had pretty good results when I cook tri-tip and treated like a large steak. I do mine on Weber kettle indirect heat, Then directly over the coals to sear it and finish. If you like yours more well done with little to no pink I would say keep it over the indirect heat until the internal temperature is around 130 then put it directly over the coals. If you do a test cut and it still two pink move it back to the indirect side and put the cover on and let it sit for a few minutes. Hope this helps good luck, And boiler up!

Mike in Roseville · Nov 10, 2018

Zevon668 said:
I have had pretty good results when I cook tri-tip and treated like a large steak. I

Exactly. I always tell folks to treat it like a fat ribeye. Sear it on both sides and finish it indirect.

It's not tough like a brisket and will dry out if you cook it too long.

TrevorW · Nov 10, 2018

West Lafayette here too. I'm also in the cook indirect and sear to finish camp with tri tip. Treat very much like a thick steak.

BOILER DOWN, unfortunately they're getting murdered by Minnesota

TXNewbie · Nov 10, 2018

I sear it on the Weber Kettle after seasoning with Carne Costa, constantly flipping about every 60 seconds to get the crust I want while not cooking through (keeps the grey band from forming).

Then I stick either in the oven or in the smoker at 225 degrees until I reach medium rare.

Absolutely wonderful.

smoke ninja · Nov 10, 2018

Mike in Roseville said:
Exactly. I always tell folks to treat it like a fat ribeye. Sear it on both sides and finish it indirect.

It's not tough like a brisket and will dry out if you cook it too long.

as noted above. trip tip can be good cooked like a brisket. it goes against standard thinking and practice but it is so.

jermoQ · Nov 10, 2018

I have not done one yet. However, if you treat it like a steak, and you want it cooked pass rare, I would recommend a reverse sear (cause my steaks are awesome that way) and cook on low to maybe to 155°, then sear to finish. That way you just hit medium well (with no pink), without overcooking it?

guero_gordo · Nov 10, 2018

Might work, but it's lean, so I can't imagine treating it the same. I'd do it like prime rib and bump the time for well done. Oak and almond work well, so pecan should be good.

SMOKE FREAK · Nov 11, 2018

I like to sear on both sides and then finish indirect around 300 degrees...For no pink but still tender cook to 150 and then rest it for 10+ minutes...

darita · Nov 11, 2018

I go indirect, either on the kettle or in the smoker. When it reaches 115*, it goes direct in the kettle for a good sear and I pull at 125*. Tri tip is super good, when you want lean beef. Cut against the grain, of course.

jasonjax · Nov 11, 2018

guero_gordo said:
Might work, but it's lean, so I can't imagine treating it the same. I'd do it like prime rib and bump the time for well done. Oak and almond work well, so pecan should be good.

Lean like a brisket flat ...

AggieBoilerQ · Nov 11, 2018

Thanks everyone.

To keep from drying out I put the meat (2.7 lbs) on early as the smoker was coming up to temp, and used water in the water pan for the first time in a decade. I hit it hard early with smoke too.

It took less than 2 hrs to get to 150 at a smoker temp of 230. I foiled it at that point. It’s at 190 now and I’ll remove it at 200, and let it sit in a cooler until we’re ready to eat. That’ll be 4 hrs total on the heat application.

Verdict tonight.

smoke ninja · Nov 11, 2018

dont get hung up on a temp. check at 200 but probe it for tenderness

OklaDustDevil · Nov 11, 2018

I’ll be interested to hear how it turned out, because I’ve always understood Tri Tip is something you don’t want to cook past med rare . . . .

AggieBoilerQ · Nov 11, 2018

Actually turned out good. Family came back for seconds (me too).

It’s not gonna win any contests, but for beefy oak-pecan twang, it hit the spot. It was like a brisket flat. Not juicy, not dry. If I hadn’t foiled it, and without the water pan, I would bet it would have been very dry.

When I wrapped it, it was kind of an unappealing pinkish light brown soft mushy bark, and I didn’t think it would ever get better in the foil, but it blackened up (probably due to surface moisture loss).

I’d do it again. $20 worth of meat.

Tri Tip Lo Slo?

AggieBoilerQ

Is lookin for wood to cook with.

jasonjax

Babbling Farker

Zevon668

Knows what a fatty is.

Mike in Roseville

Babbling Farker

TrevorW

Found some matches.

TXNewbie

Full Fledged Farker

smoke ninja

somebody shut me the fark up.

jermoQ

Babbling Farker

guero_gordo

is one Smokin' Farker

SMOKE FREAK

Babbling Farker

darita

is Blowin Smoke!

jasonjax

Babbling Farker

AggieBoilerQ

Is lookin for wood to cook with.

smoke ninja

somebody shut me the fark up.

OklaDustDevil

is one Smokin' Farker

AggieBoilerQ

Is lookin for wood to cook with.

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