Brisket is for people who can't get Tri Tip
- Thread starter Big Poppa
- Start date
So Cal Smoker
New member
Tri Tip is the poorman's Prime Rib. Soooooooooo good when done right.
smoker pete
New member
Here's a nice smoked Tri-Tip pulled at 140º. It's all good but this is hard to beat.
squirtthecat
New member
Looks good, Pete! Hope to see you around soon... 
squirtthecat
New member
I wish we could get tri-tips around here... Sam's Club had them for a while, 'enhanced' with a bunch of goo, and still almost 7 bucks a pound.
smoker pete
New member
Please note that the Tri-Tip I used still has the fat cap on it. Costco and other places trim their tips. Have never smoked a Tri-Tip that was trimmed. I always grill those. I applied Oak smoke for 1 2/3 hours and kept the temp at 225º till it hit an Internal Temp of 140º or your preference.
Trooper
New member
I have only made one tri-tip on my MAK.
Didn't particularly enjoy it since it was too tough.
I will keep trying, though. Perhaps I should have gone to a higher IT temp.
Everyone goes with very high in IT temp with brisket and it survives.
Why not with tri-tip? Woud it dry out?
Didn't particularly enjoy it since it was too tough.
I will keep trying, though. Perhaps I should have gone to a higher IT temp.
Everyone goes with very high in IT temp with brisket and it survives.
Why not with tri-tip? Woud it dry out?
SisInLaw
New member
Once, years back when shopping at Costco, I decided to buy a big bunch of tri tips and freeze them. Maybe like ten of them. At checkout, the price rang up at something like $2.00 each. $2.00 each! My eyes bugged out. The checker noticed and said, "We know these aren't priced right but here at Costco we CANNOT stop the line to check anything."
I wish that would happen again.
I wish that would happen again.
SisInLaw
New member
Marinade it first.
smoker pete
New member
Marinading as mentioned by SisInLaw is always a good way to go. You might also try using a rub and place it in the fridge overnight. Here is a simple rub that I like to use. Rub with EVOO and 50/50 mix of Johnny's Garlic Spread and Montreal Steak Seasoning. The Jim Beam was for medicinal purposes ...
Big Poppa
Administrator
ONe key to tri tip is that it needs to be cooked at a higher internal temp...not piut temp internal...Here is poppas rule of thumb...the leaner the meat the lower the internal temp...Think Filet...130 Brisket up to 205...I pull my tri tip at 140 and then sear lightly for a coupla minutes....The other key to tender tri tip is to cut AGAINST the grain...No naming names but one of the pics previously posted in this thread looks with the graing...big difference. The third key to tender meat perion is to rest it for 5-10 minutes.
I went through and got some various tri tip shots...these are choice, prime, Strube Ranch Wagyu. nad even a Uraguayi Wagyu...they are all mixed up!
I went through and got some various tri tip shots...these are choice, prime, Strube Ranch Wagyu. nad even a Uraguayi Wagyu...they are all mixed up!
