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Beef Tri-Tip Roast- cooking question
Posted on 6/2/16 at 12:06 pm
Posted on 6/2/16 at 12:06 pm
Never cooked a tri-tip before but I picked one up at the store the other day. Thing seems to have as much fat on it as a brisket. Everything I read online said to grill 20-30 to an internal temp of 140 or so depending on how you like it done.
My question is could you not smoke it like a brisket and pull at 190 or so? Or would it just be completely dried out?
My question is could you not smoke it like a brisket and pull at 190 or so? Or would it just be completely dried out?
12
Posted on 6/2/16 at 12:13 pm to GoldenSombrero
i cook them 2 ways.... either just grill like you said 135-140 or reverse sear to the same internal temp. i've tried smoking them like a brisket. Came out good once, the other times it dried out too much
Posted on 6/2/16 at 12:14 pm to GoldenSombrero
my bro in law smoked trip tip and its amazing. i wont eat it any other way.
its not as fatty as a brisket, much leaner.
220 for 2 hours is what my guy online says. he says take it out at 140 for med rare but im sure others might have other options.
this guy is awesome, check it out
LINK
its not as fatty as a brisket, much leaner.
220 for 2 hours is what my guy online says. he says take it out at 140 for med rare but im sure others might have other options.
this guy is awesome, check it out
LINK
Posted on 6/2/16 at 12:26 pm to GoldenSombrero
Cook it like a steak. Smoke it with oak and take it out at 135 or so. Let it rest and eat. I made tacos with it.
Posted on 6/2/16 at 2:22 pm to GoldenSombrero
It's the go to smoked meat in California. Only way to cook it is Santa Maria style.
Posted on 6/2/16 at 3:06 pm to El Segundo Guy
Since i dont have a Santa Maria grill with the movable grate and all. I reverse sear them on my acorn. Final temp is about 140 internal. Tri tip comes from the sirloin. I would never cook a sirloin like a brisket.
Another big thing is making sure you cut it correctly. Check out youtube or something to make sure you are slicing across the grain.
Another big thing is making sure you cut it correctly. Check out youtube or something to make sure you are slicing across the grain.
This post was edited on 6/2/16 at 3:12 pm
Posted on 6/2/16 at 3:40 pm to GoldenSombrero
This is my favorite cut. Breaux Mart stocks it regularly. Also good to butterfly on the grill and put some nice bleu cheese in the middle.
Posted on 6/2/16 at 3:55 pm to GoldenSombrero
What if I cooked in the oven at like 225 for 30-45 minutes, then finished on the charcoal grill with plenty o smoke until I like it?
I've never cooked one but I'd assume a 3-4 lb piece wouldn't need more than an hour or so of cooking since it can be on the rarer side?
(I'm just spitballing here; may be totally off)
I've never cooked one but I'd assume a 3-4 lb piece wouldn't need more than an hour or so of cooking since it can be on the rarer side?
(I'm just spitballing here; may be totally off)
Posted on 6/2/16 at 4:28 pm to GoldenSombrero
Cooked my first one a few weeks ago. Used this rub/baste recipe.
Santa Maria
Reverse sear on gas grill to 130. Used some hickory chips is smoker tray. Seared on infrared burner.
Outstanding.
Santa Maria
Reverse sear on gas grill to 130. Used some hickory chips is smoker tray. Seared on infrared burner.
Outstanding.
Posted on 6/2/16 at 4:48 pm to rsb831
Damn. Gonna have to try that recipe...
Posted on 6/2/16 at 6:28 pm to GoldenSombrero
Smoke it to medium rare. Absolutely fantastic.
Posted on 6/2/16 at 7:27 pm to GoldenSombrero
i have cooked several..
normally season, sear on both sides, move to indirect heat for 60 min or so to 140 degrees. wrap in foil, let rest for 15 min. slice thin, enjoy.
normally season, sear on both sides, move to indirect heat for 60 min or so to 140 degrees. wrap in foil, let rest for 15 min. slice thin, enjoy.
Posted on 6/2/16 at 9:48 pm to GoldenSombrero
Have never had one, but after reading some Google on it, I'm definitely gonna try. Probably make one Saturday. Just gotta find one now...
Posted on 6/2/16 at 10:07 pm to GoldenSombrero
Tri-tips are everywhere here in Cali. Hanger steak too.
I grill it, fat side up first, then flip and let the flame char it, rare in the middle. Delicious.
I grill it, fat side up first, then flip and let the flame char it, rare in the middle. Delicious.
Posted on 6/2/16 at 10:18 pm to Mung
Every time I go to trader joes I debate getting one. Now I will
They have 4-5 different types. Curry crusted, chipotle, regular, etc
They have 4-5 different types. Curry crusted, chipotle, regular, etc
Posted on 9/1/16 at 9:12 am to Mung
Finally found some in Ellic. Sam's Club. Will try soon.
Posted on 9/1/16 at 9:44 am to AlxTgr
one of the best cuts of meat i've eaten.
Posted on 9/1/16 at 9:54 am to GoldenSombrero
I get my egg hot and sear it for 4-5 minutes a side then put a meat thermometer in it and shut down the vents until it reaches the desired temperature.
Posted on 9/1/16 at 12:27 pm to MorbidTheClown
quote:
season, sear on both sides, move to indirect heat for 60 min or so to 140 degrees. wrap in foil, let rest for 15 min. slice thin, enjoy.
This guy gets it.
I typically rub mine with a fajita seasoning mix from Penzey's. Sear for grill marks, then rest, then move back to grill for indirect over oak until internal of about 130. I always let it rest for about 10 mins before serving. It makes great fajita meat.
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