Tri-tip Fail: What Went Wrong?

[ecowper]

Murdy The Tri-Tip is a component of the bottom sirloin. According to Central CA legend, since it was cheap, it's what the Vacqueros in Central CA ate ..... tri-tip and pinquito beans.

[Murdy]

I knew it was bottom something. Makes sense it's from the sirloin, though, certainly more tender than a round steak, but not so much as a strip.

[MarkN]

I did my first Tri-Tip back in September. Dry brined with Kosher salt in the fridge for 24 hours. Used my PBC, not Weber, where the temp ran about 295 average. After one hour the internal temperature was 120 so I pulled it off and seared it on my gas grill until the internal temp was 130. Amazingly (to me) it was tender and juicy. Much more so than I expected. So the bottom line is that I have no answer on this one.

[Attjack]

I always cook them hot like a big steak. I have had a tri-tip here and there that wasn't great but that's a rarity.

[bbqLuv]

I google therefore I Know . . .

A tri-tip is the 1.5-2.5 pounds of meat that comes from the bottom ("tip") of the sirloin. Its name comes from its triangle shape and the fact that it is at the very tip of the sirloin. It’s rich in meaty flavor and lower in fat than other cuts.

[Potkettleblack]

fzxdoc's video is the way and the truth.

I did a Mishima Ranch tri just yesterday after it came from Crowd Cow on the day before. Pricey piece of meat, but was the only Tris they had available when I ordered.

Rubbed/brined for 3 hours with Meat Church Holy Gospel, smoked on the Grilla at 225 until it was 115-120 across the thing, then put it on the 500*+ griddle with the lid down for a minute or two, then flipped and gave it a minute with the lid up (charred a bit too much on the first side, but my wife likes charred things... *shrug* Any rate, served with some green beans and rice select's Royal Blend, and it was a simple Sunday Meal for the ages. Or the aged... either way. ;-)

This is the third Tri I've done in the last three weeks, and it's smoke and sear each time, and it always comes out amazing. The slicing is the key.

[Potkettleblack]

I should add, the discovery of using Holy Gospel on the beef was an accident. I thought it was just straight The Gospel when I ordered it, and then when using it, I thought it was straight Holy Cow. The combo of the beef rub with the AP rub... killer app.

[TBoneJack]

Thanks for the responses everyone. I'm pretty sure I sliced it correctly, as I had watched several tri-tip slicing videos before I sliced it. And I could see the grain wanting to pull apart when I tugged on the ends of a slice. But it was very "stringy" too. Very stringy. Beautiful inside and out, very juicy, but extremely tough. I'm sure glad I didn't serve it to guests.

On another note, I also grilled corn and asparagus, and made homemade French vanilla ice cream and brownies. They all turned out great.

I live on the east coast, and I've never seen a tri-tip at my Costco. I'll take another look. Maybe they are there somewhere.

Thanks Again,

TBJ

[Murdy]

I've never seen tri-tip at my local Costco in the Chicago 'burbs either.

[Potkettleblack]

I've seen it occasionally at the Costco on the Northside, but not so often as to call it regular. And they're kinda pricy to my recollection. I used to get from Trader Joe's occasionally, but that's also a crap shoot on whether they'll have a specific thing.

[ecowper]

If you can't find Tri-TIp at Costco, order it from Snake River Farms, Creekstone, or Porter Road. I've had from each of them and think they do a good job. I've had problems with Crowd Cow and won't do business with them anymore because of that.

[rickgregory]

But it was very "stringy" too. Very stringy.
TBJ

Hmm... cut across the grain those stringy pieces would be cut into, well, small strings. That is, your slices shouldnt be at all stringy. I'm curious - any pictures?

[glhampton]

I do everything you do except the dry brine. Way too long in my opinion. I smoke to an internal of 119 and then reverse sear in duck fat in a cast iron skillet for 4 minutes each side. I've neveer had a problem.

[Purc]

I have done 2 Tri Tips in the past 10 days with the same Weber setup and SnS. One was frozen, one was not, both came from Kroger, both dry brined for about 4 hours and used Meat Church Holy Cow. Both were awesome. I vote for just a tough piece of meat. I would try another meat source. Don't give up.Tri Tip is my favorite cut of beef.

[TBoneJack]

I do everything you do except the dry brine. Way too long in my opinion. I smoke to an internal of 119 and then reverse sear in duck fat in a cast iron skillet for 4 minutes each side. I've neveer had a problem.

Thanks. Although my dry-brine may have been too long for tri-tip (my first try and tri-tip), I can't see it causing the toughness of my final product.

Doneness was good, as verified by a ThermoWorks temperature pen. Smoke ring was excellent. Bark was good. Flavor was good.

The only thing that was bad was tenderness. I have strong jaws, but they were tired after eating a single serving.

As some people have pointed out, correctly slicing tri-tip is very important. But I watched several Youtube videos and am convinced I sliced it right.

This tri-tip was an excellent grade from Wild Fork.

But I'm not so arrogant as to just blame it on the meat. I'm not so sure I didn't make a bad mistake somewhere.

I'll try again.

[rickgregory]

I don't mean this meanly, but if you were slicing it right, it would not be stringy since you'd be cutting across the strings.

[JoeSousa]

I would vote you just got a bad piece of meat. I have done dozens of tri tips dry brined overnight and then reverse seared like you did. They aren't butter tender like a good filet or anything but I definitely wouldn't say they are tough. And I prefer cooking them to 135 or even 140. Not a fan of the texture of a tri tip under 130 especially prime or American Wagyu.