Santa Maria / Tritip Newbie

[kevinstaggs]

Us Okies don’t know much about Santa Maria cooking or tritip. Ive got me some Oakridge Santa Maria rub but only have my stickburner (a custom made beauty I might add), a WSM and a kettle. What’s my best approach given my resources. I’m ignorant so don’t hold ‘nutthin back.


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[TyJones]

When I'm cooking tri tip at home I like doing a reverse sear and I prefer using the my offset, sometimes I use the pellet grill and do the sear on my gas rig. I was visiting a friend recently and we decide to cook a tri tip for dinner one night. All he has is a weber kettle, the tip turned out pretty darn good.

 

[BillN]

Indirect on your kettle to an IT of 122, let rest for 10 min then reverse sear over blazing hot coals remove and let rest. Pay attention to grain before you cook as the grain changes direction, slice thin and enjoy the juicy beefy goodness, have some hot fresh french/italian bread at the ready when you slice the Tritip to sop up the nectar of the gods.

 

[RedFlowerBBQ]

Reverse sear on a kettle is fine, add about 1/2 chimney of briquettes to one side and a wood chunk, put tri tip opposite the coals, cover and leave all vents at 1/2 and let it get to 115. Then pull, add another half chimney or so to get coals super hot. put an oil that's good for searing (I like avocado) with a bit more of your rub and put back on grate directly over coals. flip frequently until you hit about 125-130.

Alternatively just set up your WSM and smoke at 225-275 for about 40 mins till it hits 115 and then sear on kettle. I like to pull in the 130 range for medium rare if it's a nice thick tri-tip.

 

[Leftwngr]

Indirect on your kettle to an IT of 122, let rest for 10 min then reverse sear over blazing hot coals remove and let rest. Pay attention to grain before you cook as the grain changes direction, slice thin and enjoy the juicy beefy goodness, have some hot fresh french/italian bread at the ready when you slice the Tritip to sop up the nectar of the gods.

Yes

Add a fresh pico de gallo for some extra goodness.

 

[Mikhail]

Tritip turns out glorious on my PK.

 

[PnkPanther]

Crock pot.....



Another vote for reverse sear.

 

[tom b]

Do what Bill said

 

[guero_gordo]

Usually do them reverse sear on the Weber, but I did a bunch for a team meal hot and fast on the UDS that also turned out great.

 

[FrkYrPrk]

Bill has it right.

If your custom offset has a grilling grate in the firebox, you're good to go with that.

 

[Big N Hot]

All responses are great. Get French and use a sous vide and sear on blazing hot lump. I don't have have a sous vide but that would be awesome.

 

[Smoke on Badger Mountain]

I do at least 15 a year on my 22" kettle. Indirect until 125-130 then reverse sear. https://imgur.com/a/wMgaU

 

[Smoke on Badger Mountain]

oops!

 

[TealStBBQKing]

I saw this on YouTube this week http://gabbysgrills.com/ seems a bit pricey to me but I'm kind of cheap. Turns any kettle into a Santa Maria style pit

 

[mbrass]

Personally, I cook Tri Tips on my Shirley. Bring them to an IT of 115-120 using the warmer (I close the damper from the main chamber to the warmer, open the damper from the firebox to the warmer and rotate the metal piece located between the firebox and warmer), then throw it on a grate I have in the firebox to get a good sear on both sides (you could also throw it on a blazing hot Kettle). My secret is Red Oak, which is what they use in Santa Maria (I also use a rub that comes from Santa Maria).

FYI - One side of my family is from Santa Maria. One of my fondest memories was being in the smokehouse at the Elks Club in Santa Maria while they were cooking a massive amount of Tri Tips over a giant pit of Red Oak.