Pellet Grilling Tri Tip

[scooter]

Breaks my heart to see sirloin cooked beyond recognition! TT is more tender and moist at 140IT, IMO. I've done TT brisket style and regretted ruining an expensive cut of tender beef by employing a cook method used on much tougher (and far cheaper) cuts of beef.
Just my humble opinion.

 

[Jdub]

Hello, new guy here!!! Hoping my wife will buy me either the Jim Bowie or DB pellet grill for fathers day. If not, I`ll just have to grab one on my own.

Reading this thread I have a couple of questions as I have never cooked on anything other than a gas or charcoal grill. First I`ll describe how I normally do my TT`s. After applying my dry rub and TT is room temp, I put it on the high heat grill fat side down first for about 2-3 minutes and then flip it so fat side is up. When I do this, I turn the center grill off and turn the other grills to low. I don`t touch the roast until the IT is 130 and then I wrap in foil for 10 minutes before slicing. In this thread I have read all the temps and times but I`m confused on if or when you turn the roast and if not, do you cook fat side up or does it make any difference? Sorry to sound like a moron but I have zero experience with pellet grills. Thanks all for any advice.

 

[scooter]

I flip about half way through, around 100 IT especially when cooking on the drum.

 

[Big Poppa]

i flip at 110

 

[dpom]

BP was that IT or outside temp?

 

[dnew]

I too flip at IT of 110 and cook at 250. TT is always tender and juicy but one can ruin that tender bite if it is cut wrong. I pull at 140 and wrap for 30 minutes before I cut. Grew up with TT in central CA, we use to cook it over an open pit using oak and peach woods. It was called the poor mans steak, probably my favorite cut of beef. You can season it with just salt and pepper or add most anything else. It is very forgiving as long as it is cut right.

 

[NorCal Smoker]

My first cook on my MAK 2 Star was tri tip. BP gave me some advice that I have used ever since. Here is the link to the whole thread, but just go to BP's response.

http://www.pelletsmoking.com/pellet-smoking-com-lounge-9/first-cook-mak-2-star-2184/

Sorry, I couldn't figure out how to post his comment only. I spent 15 yrs in central California, and his method makes a better tri tip than anything I had while living there. Don't know if he still cooks it this way as we tend to change methods as we get more experience, but it still works really well for me.

 

[Jdub]

Good information, thanks folks. Are you guys starting them fat side down and then turning them fat side up?

 

[NorCal Smoker]

If you buy at Costco, there is no fat side (my experience anyway). If there is a fat side, I take it off if I cook using this method. When cooking for a short period of time like tri tip (1-2 hrs), you should not need the fat to protect the meat (on bottom), or for basting? (on the top).

 

[Jdub]

Gotcha....I keep thinking I'm cooking on a searing hot surface and I usually like a bit of fat on my TT. I can't wait till I get my GM.

 

[jimsbarbecue]

dnew has great advice .It needs to be cut proper . Most are cut wrong until someone points it out. Before you do anything notice the grain. In fact I recommend taking a picture so you can match the cook one to the picture so you cut against the grain.