Wanting to smoke a better tri-tip?

[cbuman74]

How much, if at all, do you trim the fat cap on a 4lb tri-tip? How do you do a "perfect" tri-tip?

 

[So Cal Smoker]

A perfect Tri-Tip I don't know, but a very good tip starts with Worchestershire, salt, pepper, and garlic. Now the most important part of making a good tri-tip is------------------- "DON'T MESS AROUND WITH IT" leave the fat cap alone, don't turn it, flip it, or play with it. Just cook the tip hot and fast to about 140IT let rest for 30min than very very important CUT ACROSS THE GRAIN OF THE MEAT. I hope this helps you cook a very good Tri-Tip.

 

[cbuman74]

Hot and fast? I thought doing it in my Memphis should be slow to 140...thanks for the tip I'll let you know.

 

[smoker pete]

Hot and fast? I thought doing it in my Memphis should be slow to 140...thanks for the tip I'll let you know.

It's all a matter of preference. I personally like to rub my Tri-Tip and keep it in the fridge overnight. Then smoke it with Oak at 225-250ºF till I hit an IT of 145ºF. Let it rest under a tent foil for 20 minutes and slice against the grain.

Like I said, it's a matter of preference. It's all good!!

 

[3Bs-Bar-B-Que]

im with pete we smoke then for 2 hrs at home but for food gigs we go hot and fast lots of folks like the char marks my tips all come with nice smoke rings and marks and lots of juice

 

[Big Poppa]

I do mine at 275 till 145. I turn them at 110. I only use dry rubs and use evoo for glue. Cut across the grain like the above. You can pull at 135 and rest while you ramp the cooker to high to sear about 3 minutes a side

 

[TentHunter]

I've only done a few since they're not readily available here, but the ones I've gotten had NO fatcap at all, and quite frankly they didn't need it they were so moist and tender without it.

I have done both a teriyaki marinade and just a simple dry rub seasoning and both were equally good.

BP knows his cuts & how to cook them. They're a thick cut so the second way he described is exactly how I did them and they were perfect: Hot-Smoke/Cook them @ 250°-275° until an I.T. of 125° or 135° (med. rare/medium), pull & rest under foil while I ramp the temp up to high then sear for about 3 minutes per side.

They're a truly great cut of steak that really takes advantage of the wood fired flavor that pellet cookers give!

 

[sparky]

i don't trim my tri tips. i just rub mine and then on the grill at 275º until it hits 110º and flip cooking until it reaches 140º or so. comes out perfect everytime. thanks BP for the tip.

 

[firehouse_bbq]

I do not trim my tri-tips very much. Figure I can trim any extra fat off after they are done cooking. I normally marinate my tri-tip for 6-8 hours in a terriyaki/lime/cilantro/garlic/onion marinade. Before I put on the smoker, I apply a liberal coating of our Santa Maria style rub, then cook at 275 until 130 IT. Pull at 130, wrap in foil and let rest for at least 15 min.

Slice AGAINST the grain, and it is heaven!

Every once in a while, I will cook a tri-tip hot and fast on my weber, but use the same process as above.