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Tricks to make select grade tri tip more tender

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  • TripleB
    commented on 's reply
    jitsntricks - 1) Front sear vs. reverse sear comes down to personal preference. For steaks and TT, I front sear because I believe the char is more important than the internal temp. Char is where the flavor is. For large roasts I reverse sear. 2) you are correct, if you front sear the bark/char is going to prevent smoke from penetrating. I don't smoke my TTs.
    Last edited by TripleB; July 11, 2021, 11:23 AM.

  • jitsntricks
    commented on 's reply
    Thanks for the tips! (pun intended)

    Do you know if there's any sort of benefit to front searing over reverse sear? If you front sear and then smoke, isn't that bark preventing smoke from penetrating?

  • ecowper
    commented on 's reply
    nothing wrong with that way :-)

  • ecowper
    commented on 's reply
    jitsntricks sliced thin, would make for great steak sammiches, too

  • TripleB
    replied
    I would not worry about the grade. When the USDA grades beef, the only muscle they look at is the Rib Eye. If the Rib Eye is Prime, the rest of the cow is Prime. Same with Choice and Select. So possibly your TT is more marbled than the Rib Eye that came off the same side of beef.

    I'm a California boy and done hundreds of TT's. Not saying my way is the best way. Everybody has their tastes. I use a mop sauce that helps to keep the meat moist. Here's my few tips:
    1. Trim off all surface fat and silver skin;
    2. Dry brine for 24 hours.
    3. Season about an hour before grilling with a salt-free rub of your choice;
    4. I front sear over a hot fire. Char/bark is where all the flavor is and that is what I concentrate on. I grill 3 minutes a side, flip and mop with my mop sauce. Set timer for 3 min. again.
    5. TT's have three sides, so I make sure the third side (that side becomes apparent when you start grilling) is grilled and mopped as well. It usually comes out for me to be 5 - 3 minute turns (2 sides twice and the third side once). If I have the char/bark I want, I move it over to the cool side of the grill, close the grill and finish indirect until I get a temp of abut 130d.
    6. Pour the remaining mop sauce over the TT, tent and bring it in the house to carve.

    Leave a comment:


  • jitsntricks
    commented on 's reply
    ecowper That's typically what I do, 250 until about 125 IT then 2x2 min sear on each side after on a gas grill.

    I'm going to cut it pretty thin with my brisket knife. These will be for eating and/or tacos which should be good.

  • ecowper
    commented on 's reply
    jitsntricks I posted a video that shows how to slice Tri-Tip up above. Everything else Santamarina is saying, I totally agree with. I take mine to 125F internal in the slow indirect cook, then I sear about 2 minutes per side and pull it. That gives me 130F, roughly, and with carry over I end up at 135-140. Which is perfect, to me.

  • ecowper
    commented on 's reply
    jitsntricks I cook choice Tri-Tip at 250F until it probes at 125F internal. I think on a select, I'd do it even lower, like 225F until I got to 125F, or so.

    Troutman the traditional Santa Maria way to do it is over open fire, not too hot, until the cook feels like it's done. I've modified that on the Hasty-Bake to use a reverse sear type approach. it's as good an outcome as any Tri-Tip I ever had in Santa Maria

  • jitsntricks
    commented on 's reply
    Not all that great. I've gotten multiple packages of this stuff and all have turned out good. Just wondering if there's any extra tips to give it that extra goodness. I think I'm going to drizzle some compound butter on it after I slice it.

  • Troutman
    commented on 's reply
    This is a really good debate right here. You Cali guys been cookin' tri-tips a lot longer then us fly over folks. I've probably cooked a couple dozen over the past 2 years and done most of them as latenight71 describes and they came out delicious, second only to picanha. That said they were mostly prime. If they are select grade, I think I'd lean toward a low and slow smoked solution to achieve max tenderness. Good thoughts here guys !!

  • rickgregory
    replied
    Also... what's the actual marbling like?

    Leave a comment:


  • jitsntricks
    commented on 's reply
    Nice, thanks for the tip!

  • Santamarina
    replied
    As a California native I’ve cooked countless tri-tip. There are two keys to a good tri-tip:
    1) Do not overcook it. Medium rare, max; I do mine to no more than 130°F internal. I prefer a reverse sear, but front sear is traditional Santa Maria-style. While talking about tradition…salt, pepper, and garlic only on your rub.
    2) Slice it against the grain. If not cut perfectly against the grain your jaw will be in pain trying to chew it. Cut properly it will be tender and delicious.
    Last edited by Santamarina; July 9, 2021, 01:34 AM.

    Leave a comment:


  • jitsntricks
    commented on 's reply
    ecowper what temp should I be looking to smoke on my wsm? 200?

  • ecowper
    commented on 's reply
    I was most definitely agreeing with you latenight71. This is not a meat that should be cooked fast and hot. Cook it the way the farm/ranch hands in CA did and you have a feast fit for a king. Add some crusty sourdough bread and some Pinquito beans and it’s heaven on earth to me.

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