Home Forums Hunting & Shooting Hunter's Campfire Smoking a tri tip

Smoked my first tri tip on the BGE yesterday.

They are not a common cut in the South and not often encountered at the grocery store counter, but what a wonderful cut of meat done on the grill!
I put a rub similar to what I put on Boston butts and smoked over hickory then reverse seared it. Tender and flavorful. I've been missing out.

Next you will tell us that smoked brisket and pork ribs is good.



Also that flank steak tacos are a treat as well.





No wonder rib steaks are cheap! The high rollers are buying the garbage.....

Where did you find rolling papers that big, and how did you keep it lit? That's going to a lot of time and effort for roast beef!
Jerry

Did a tritip myself last night. Love them ..

We haven’t had brisket in a while. I need to get one.

Cheech and Chong's "Big Bambu" album.

Remember the paper on the inside of the jacket??

Tri-tip is just not a cut often seen here. More of Western Mid Western thing, or so I'm told.

We do know a thing or two about pork and brisket down here!. Good eats!

I like this better than the smoking bananananas thread.

They don't sell tri tip here.

You got a whole farm of it walking around 😃

It became the rage of suburbanites about 10 years back.

Sirloin steak under a couple cans of cream of mushroom is still considered a real treat on the Hi Line.

I went to university near the central coast of California in the early 80’s where the cut originated and we ate them all of the time. Used to pay $.99/lb at times or the usual $1.99/lb. My Mother would always have bring a few up whenever I headed home in NorCal.

I've heard it called "California cut".

Super popular in Colorado. Great flavor! I like that the shape allows me to get the tip to medium (for my wife) while keeping the thicker side blue or rare.

Smoked my first one a few weeks ago, used a venison rub on it. Wife was dubious at first but loved it.

That helped drive the damn price up. Same chit with flank steak and the Messicans using it for carne asada.

Originally called a triangle roast by Eastern Coasties.

I discovered this cut about 6 months ago, and it is a favorite of ours now. Like you said....slow smoked to about 125*, reverse sear to 135*, a wonderful medium rare treat. You may ask your butcher, but an even better tri-tip is called a Pecanha roast. It is a sirloin cut with a fat cap. It is wonderful.