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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. 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. Saw that cut on a Youtube by Guga, the Brazilian dude. He champion's it. Looks good!
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Joined: Aug 2017
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Was a little store in Wellborn, Texas that served tri tip instead of brisket. Gentleman by the name of Johnnie Juneck owned it. Good eating. Got my first real Texas bbq there.
The cow is where you are, the bull is where you want to be.
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Joined: Feb 2001
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Have a tri tip marinating in DeMetries bloody Mary mix for the last two days
Cooking it in a dutch oven, on top of the stove, on low for three hours.
Did one this way a while back. Tri tip pot roast.
Turned out fork cutting tender, and Yummy!
Virgil B.
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Joined: Dec 2007
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Campfire Ranger
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Campfire Ranger
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Tri tip can be tasty! Costco used to put out a bunch of Prime grade tri tip for pretty short money.
Definitely one cut that can have some chew to it though. Most TT roasts seem to do better MR and hotter than MR and under IME.
Looks good!
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Joined: Oct 2013
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It’s just not something you hear of here in the east all that much honestly. Most people around here wouldn’t have a clue what it is. I tried it first time 6-8 years ago when buddy was dating girl from California. Since then I have cooked it maybe 20 times. It’s enjoyable as long as it’s not too chewy.
I still prefer brisket
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I thought the subject line was to tell us about a cigar.lol
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Joined: Aug 2005
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It’s just not something you hear of here in the east all that much honestly. Most people around here wouldn’t have a clue what it is. I tried it first time 6-8 years ago when buddy was dating girl from California. Since then I have cooked it maybe 20 times. It’s enjoyable as long as it’s not too chewy.
I still prefer brisket Shouldn't be cooked like a brisket IMO. Tri Tip is to be cooked like steak, 135* medium rare. Briskets to 205 or so to almost fall apart. Brisket's have way more fat.
It is irrelevant what you think. What matters is the TRUTH.
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Joined: Sep 2005
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Yep. I hang it on a barrel smoker to 135* then wrap it in foil to rest for a bit. Use the same rub I make for ribs usually. Have to go to the butcher shop to find one around here though.
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I use salt,pepper, garlic. Traeger it more like a steak, as JGRaider mentioned. I pull it at 120. Slice thin across the grain.
Broncos are officially the worst team in the nation this year.
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Joined: Oct 2013
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Yea I don’t cook it like brisket, just saying I prefer brisket over it. Sorry I can see how that was confusing.
I try to bring it off the heat at 130 then wrap and throw in cooler bag. It will normally hit 135-140 like that and not get over cooked. I sear mine on direct heat first then throw on indirect ( kamado joe )
Around here have to get from Publix, or sometimes food city can get it in for me. Small butcher shop here was too hipster and went out of business quick. What kind of butcher shop sells meat substitute for crying out loud
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Joined: Aug 2005
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Campfire Ranger
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Sounds good kevinj. No flies on a good brisket that's for sure.
It is irrelevant what you think. What matters is the TRUTH.
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