Tri tip

[Dwduvall]

I’m new here. Just got a char griller 980 gravity. Want to do a tri tip. Best techniques?

[Oakgrovebacon]

First, welcome to the pit from Southern Illinois .

[Oakgrovebacon]

Dry brine with kosher salt for a few hours in the fridge, hit it with some black pepper. Run your cooker about 220 deg and add tri-tip use a leave in temp probe and cook
to 120 deg. Pull and hold meat while you crank up the heat to 500+. Return tri-tip to the hot grill to sear to nice brown crust. Try to not go over 140 deg internal temp. Slice across grain - which usually means cut tri-tip at the “elbow” and then slicing each pc from the cut end. Enjoy

[Murdy]

I agree with all of this, just want to add that to get to 140, you need to pull it by 120 or 125 from the smoking phase, as it will go up when searing and it would go up a little anyway while resting. I prefer mine to end up closer to 130. And find a video on how to slice, the grain changes throughout the cut, and you want to slice against the grain.

I do mine reverse sear on a Weber kettle.

[JeffJ]

I second this technique. Tri-tip is kind of a tough cut with good marbling. It must be cooked slowly with a fast sear at the end. Best served medium rare. The last one I cooked tracked almost exactly as laid out here. The only difference was I pulled it at 115 in lieu of 120.

[Rob whatever]

I endorse the reverse sear but I take it to 135 and then let it rest for at least an hour ( up to 2.5,hours) and then sear it off. Works better for dinner parties and the like. Less,chance of shooting pst the desired finished temp.

Rob

[RonB]

Welcome to The Pit.

I've never seen a tri tip around here, so I can't help.

[RichieB]

Welcome from Western Massachusetts.

From amazingribs.com. I've done this with great results.

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/santa-maria-tri-tip-recipe/#recipe

[GolfGeezer]

I regularly do tri-tip, but not in my smoker. I rub mine with a commercial Santa Maria rub (basically salt and pepper, onion and garlic powder). I then sous vide them (hot water bath) at 130* for 6+ hours after vacuum sealing the TT, although you can use the immersion method to seal it in a zip lock bag. Remove and let cool a bit while you crank up your grill as hot as it will go, then sear the TT flipping frequently. Comes out super tender, moist and with a nice char/sear on the outside for medium rare. Serve with a chimichurri sauce. Yummm.

You could smoke the TT first for a couple of hours before the sous vide at the lowest temp your smoker will go if smoke flavor is desired.

PS Welcome to The Pit!

[Alan Brice]

Welcome fr Cincy Ohio! We would love to see some pics of that bad boy! Never done a tri tip. Don't recall seeing them in the meat case. I have heard a lot about them here. Great Forum, hope you join. Oakgrovebacon fairly well nailed it. Peeps here have excellent advice. Edit- Asked the butcher at Kroger about Tri-Tip. All they had were those preseasoned bags o meat.
Hard Pass.

[Knyenhui]

Very timely. I’m doing some wagyu tri-tips from SRF for the first time this weekend. 👀

[ofelles]

You will luv them. Great steaks.

[DaveD]

Welcome from the northern Virginia 'burbs of the nation's capital! I'm with GolfGeezer, sous vide and sear is my preferred method too. But if you don't have a SV, you can set up your grill for 2-zone style, and put the tri tip on the indirect side until the internal temp gets to 120F/50C or so and then sear it on the hot side. My personal preference is for a bit lower final IT than Oakgrovebacon's, I wouldn't want it to get above 135F/ 57C myself, but that's clearly a matter of taste.

It is absolutely essential to slice the tri tip properly. Search Youtube for "how to slice a tri tip" and you'll find tons of vids illustrating how to go about it. If sliced incorrectly, a perfectly cooked TT will be nearly inedibly chewy! Good luck and please post pics of your cook! (We're real big on photos around here )

[barelfly]

Welcome from the Land of Enchantment!

Dry brine if you can overnight. Then find a nice rub you like or go simple with pepper, garlic and onion. I’m not sure about your specific grill, but if you can cook it at 250 or so to get to your desired doneness, do that. Pull it about 10-15* prior to your doneness temp and give it a sear on whatever you have (gas grill or something like). Once you get a sear on it after about 2-4 minutes of flipping every 30-60 seconds you are good to go. At least that’s how I do it on my kettle.

enjoy!

[RichieB]

As far as slicing go to the link I provided. Meatheads guidance on how to slice is easy to follow.

[Finster]

Welcome from the First State.
I do my tri tips like a brisket..... ducks flying objects..

[Skip]

Welcome from Minnesota. You've gotten some good advice already. Tri Tip is good "almost" any way you fix it.

[Bad Hat BBQ]

Welcome from Manassas

Couple of good options for you to choose from...

[bbqLuv]

Greetings from NW Oregon.
They need to be tenderized. I use a Jaccard or buy it already tenderized.
On my Traeger, I smoke them at 225*F with super smoke to an internal temp of 120*F
Then set the temp to 500*F and sear.