Tri-tip cook

[bbq_esq]

Doing a prime tri tip from Wild Fork for dinner tomorrow. Really nice looking piece of meat. I did some light trimming and cut off the long tail as a snack for the cook.

I’m not sure how I’m gonna cook it though. I have it dry brining in the fridge at this point. Last one I did reverse sear on the SNS kettle to medium rare and I wasn’t very happy with the flavor or texture honestly. I know I want to cook it a hair closer to medium this time but I’m between either doing it SV and either chill and smoke or just sear over coals OR just hanging it on the PBC, which hasn’t really failed for any cut of meat. Either way seasoning will just be a rub of salt pepper garlic onion cumin and whatever else I feel like throwing in.

appreciate any input

[Attjack]

I wonder why you didn't like it it last time. I like to go hot and fast like a big steak. Reverse sear, front seat, whatever, and pull it at medium rare with a nice crust. Medium should be fine too. Your seasoning sounds on point. Even just salt and pepper is good. You do have to pay attention to the grain when slicing though since it reverses itself in the middle of the cut. Rarely, I have run into a bad tri-tip that was just disappointing.

[bbq_esq]

Don’t know either. I did cut it against grain so wasn’t that. Maybe just a bad piece of meat? I remember it was just one I picked up at random from Wegmans, definitely not prime.

[smokenoob]

reverse sear is my goto method. Did you cut across the grain on the one you did not like? Cutting a tri tip can be tricky.

[Purc]

I do love Tri Tip. I always do a reverse sear using the SnS and the Weber kettle. I tried hanging one in my Bronco and I didn't like as much as the Weber/SnS. I cook it rare to slightly med rare and cut against the grain.

[bbq_esq]

I guess I should have posted this under beef discussion and not the PBC now that I’m thinking about it…

[smokenoob]

No worries! Deputy Panhead John must be off today. 😁

[Panhead John]

It did NOT go unnoticed!…….🥸

[GolfGeezer]

Dry brine like you are doing, but I use Santa Maria rub which has a bunch of salt and other spices. Since you are brining yours, bag it, sous vide for 6.5 hours at 130*. Remove from vac bag, let it cool or shock it briefly in ice bath. Then season with non-salt spices and reverse sear to our liking over hot coals. I do choice grade tri-tips frequently and this method has never disappointed.

[bbq_esq]

This worked great. I want to experiment with some coarser rubs but either way it was a hit.

[Reds Fan 5]

We cook a lot of tri-tips. Reverse sear, flip and turn at least once as it’s coming up to temp on indirect side, move to direct side to sear when it’s 110 IT.

I have encountered a bad cut or two along the way.

[TripleB]

I always front sear and finish indirect. I would also cut off all the visible fat. Thus the reason for front searing - no flare ups and good crust all around. And as smokenoob mentioned, make sure you cut against the grain. There are two separate muscles in the TT.

[barelfly]

Tri tip is one of my favorites. I’m a reverse sear as well. Cook at 250 until it reaches 115* then i sear. My favorite rubs are a Santa Maria style rub, or SPOGOS with parsley and some demara sugar added in really. Also a carne crosta or something with coffee in it works well.

another way - and a few have done it here - cook the tri as you would a brisket. I have yet to do this, but those that have done it this way have been really impressed. May help with the texture you mention in your OP.

[Attjack]

It's definitely going to be dry if you cook it like a brisket.

[bbq_esq]

Attjack you would think so but there are a ton of people, including some well known persons like Malcolm Reed, who say it actually comes out really good. Now, Malcolm did this with Wagyu. I’m interested in trying it but not on this cook.

[hoovarmin]

I love reverse-seared Tri tip. I have had a Tri tip turn out poorly once, and it was clearly a poor piece of meat that was the problem. Only one time though.

[Bad Hat BBQ]

I am in the reversed sear camp,

IMO this cut is at its best when served Medium Rare. Wife will not touch rare-medium rare beef....so I am the only one who really likes it

[wrgilb]

I was at Costco the other day and they had USDA Choice tri-tip for $9.49/lb. and USDA Prime tri-tip for $9.99/lb. Boy that was a tough choice, NOT. So, after fondling all the packages, I got the package with the best marbling. Since they come two to a pack, I also look for ones that are similar in size.

I dry brined over night with Kosher salt and the seasoned with Hardcore Carnivore's Black. Give this rub a try. Also, I used a couple chunks of RED Oak, it's a must. I cooked on the PK 360 at 250-275. Reverse seared, flipping every 30 seconds or so, for what amounted to 3 to 4 minutes per side for the sear. I let the cool side cook go to 130 before I pull to start the sear. I like mostly medium rare beef, but IMO tri-tip is the one beef item that has a better texture and mouth feel cooked to almost medium.

I really enjoy it the second day more than the day I cook it, as my censes get dulled down with the smoke from the cook and I loose some of the red oak taste, but the next day it's great. The dark stuff on some of the meat are the juices from cutting it.

[Purc]

Panhead John I get Nolan Ryan's Tri Tip at Kroger every couple of weeks and it is very good. I don't remember seeing Tri Tip offered in TN stores so I never had one until moving here last year.

[Troutman]

Panhead John I just bought a Prime 1 beauty at HEB but CostCo has them regularly as well

[Panhead John]

Thanks guys!

[Troutman]

The only issue I personally run into with tri-tips roasted conventionally, is the thin ends always seem to want to get over done before that big bulge in the middle does. It's almost like a brisket with the thin flat end that you might as well cut off. That said my go to with these is SVQ. Couple hours in a 131*F bath, season and sear the snot out of it. Works every time, even down to the skinny end. Give it a try.

[wrgilb]

I really like the first picture. Reminded me of an elephants trunk with big green ears :-).

I'm going to try doing a QVQ, as I want to get some red oak smoke on it. I haven't decided on how long in the SV yet. May do several different ones, starting at 12 hours @ 131 and then working down one hour on the SV time on subsequent cooks. I'll post my results down the road. Happy 4th. And don't forget the Pinquitos!

[bbq_esq]

That is gorgeous

[bbq_esq]

I basically followed this method (also mentioned by @golfgeezer) - this was so good and will be my go to for trip tip which will be back in the rotation

[bbq_esq]

So to make it official that I posted in wrong section, I did about 5 hour SV at 131 followed by ice bath simple rub (salt pepper cumin oregano ancho chili paprika coriander) and charcoal sear. It was stellar. I made chimichurri but didn’t really use it, tri tip had such great flavor on its own.

but I do love my PBC!!

[GolfGeezer]

That looks excellent. Glad this method worked for you.

[Troutman]

Welcome to the SVQ Tri tip club 👍👍

[Nixican]

I get stellar results with the SVQ method in my PBC and PBX. After the ice bath, I add about 45 minutes to an hour at 225 in my PB with a chunk of wood for some flavor. I pull at 110 and sear over fire or on a cast iron skillet. Top with Chimichurri, and good Lord, is it fantastic!!

[wrgilb]

Today our Costco's Prime tri-tips are $12.99/lb. up from $9.99 since 7/3/23.