Parents are swinging through next week. Tri tip is one of my dad's favorite, but they just don't have those where he lives. It seems the be the only cut readily available at my HEB.
Plan is to marinade in a soy ginger marinade they like on tri tip.
Cook in the PBC to 110 and then sear in the gasser.
Any tri tip tips?
​​​​​Thinking about using the skewer hanger instead of hooks.
When the tri tip comes off, I'll probably throw some chicken halves on,
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On that marinade, since the soy sauce has a high salt content you could use it to brine the Tri-tip. I'd check the amount of salt in 1/4 cup of soy to make sure it isn't too much and consider a marinade (wet-brine) overnight. 1/2 tsp per lb of meat is the rule of thumb.
I use hooks on tri-tip all the time. I bring it up to 128F, and usually don't bother searing.
I use a similar marinade but with a little less sugar, rice wine instead of cabernet, and add some heat from sambal oelek, or gochuchang.
Occasionally, if I think time will be short on the day of serving, instead of marinade I'll dry brine, then sous vide for 2 to 2-1/2 hours at 128F, then shock cool and hold in refrigerator for up to a day in advance. On the day of the smoke I'll dry it off, hang in the barrel to 120F, and sear for maillard. The grain in tri-tips changes direction at the V, so I cut in half there, then slice across the grain for the two halves.
I simply dry brine the tri-tip with some salt (agree you could use the soy sauce for a wet brine) then rub with either Meathead's Big Bad Beef Rub or Mrs. O'Leary's cow crust, I prefer the latter but both are very good and contain no salt. Hang the whole thing on one or two hooks...............enjoy
Read a few other sources that seem to think that marinading in wine for more than 6 hrs can make the meat mushy. No body likes mushy meat.
So I'm aiming for a 3-4 hr marinade......
All this is contingent on there actually being tri tip at the store in the morning. Meat counter has been weird lately.
my wife used to marinade tri tip with red wine, I never really liked it. I slow smoked one, seared, and board sauced.....not going back to wine.....I’ll drink the red wine with my reverse seared tri tip at a board meeting though!
I’ve done them both off hooks and on the grate. Amazing both times. Only added a small handful of oak chips each time and that was enough for good smoke flavor
Last edited by VideoWolf88; June 15, 2020, 05:30 PM.
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