I found a local butcher (after 19 years living in the area) who could end up being my smoking supplier. And he has Tri-Tips, which I have always wanted to try. How long should a 5-7 pound Tri-Tip take to smoke? When done, do I slice or pull like a pork butt?
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That’s a big tri-tip, but if the shape/thickness is fairly uniform, I’d say 2-3 hours if you cook it at about 250-275 to a medium rare cook. But, whatever temp you are aiming for, at about 5-7.5* before that temp, start the sear, flipping every 30” or so for a total of 2 times on each side. Then pull it and cover with foil while you take it inside and get ready to serve sides.
Then slice it against the grain, which tri-tip has a grain that can/will change in direction a bit. So if needed, slice a small bit off the end before you cook, I mean really skinny piece just so you know the direction of the grain when you pull it. Some tri tips are easy to see this.
This is how I cook my tri tips, really enjoy this cut of meat. It’s one of my favorites! Hope you enjoy!-
The tri-tips I pick up at Costco are usually 2-3lbs. So just a little bigger, but I have picked up one or two at about 5lbs in the past.
And yes, if you can reverse sear on the gasser that will work. You could even sear in a cast iron skillet. Just my preferred way of finishing off a steak, tri tip, pork chop etc.
One other tip - just since I didn’t mention, you probably do this already as well - but dry brine it overnight if you can.
jsaniga -
I cook a tri-tip like a steak that's about the same 1.5 to 2 inches thick. Often due over lump charcoal with some oak on a M16 M grill. Do indirect for about 30 minutes at 350 degrees to 120 degrees and then sear. Can also sear first. Very popular here in So. CA. In fact, the famous Cardiff Crack is sold and shipped around the country from the nearby Seaside Market. They offer a primer on tri-tip here: https://seasidemarket.com/tritip/how-to-grill/
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Tri-tips average 2.5 - 3.5 pounds but can occasionally hit the 4lb range when untrimmed. Traditionally tri-tips are cooked medium rare to medium, much as a steak would be. In recent years there has been a trend to cook them all the way to 200+F, like you would a brisket. Personally, that's not my favorite way to cook them. You'd have to find one that was HEAVILY marbled in order to not dry it out cooking it like a brisket. My favorite way to cook them is to smoke them until they reach an internal temp of 110-115F, then sear it on a hot grill until the internal temp is 125-130-ish or personal preference.Comment
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OC Sandy is correct. It's more of a roast than a brisket. I cook it at 225 indirectly (kettle) with oak chunks to about 128f internal. It takes about an hour to an hour and a half, depending on its size. Then reverse sear. Dry brine it with equal parts salt, pepper, and garlic.
I am aware that there is a technique to cook it like a brisket, I don't know if this cut could take it. I wonder if people who cook it like this have never had a tri tip as intended, "Santa Maria" style. Although I've cooked hundreds of tri tips Santa Maria style, I think I might "sacrifice" A tri tip to the brisket method for a scientific comparison.
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Here's 3 prime TT's from Costco, all were about 3 lbs. 1st. sliced pic is after a short rest. 2nd pic is one I didn't slice until the next day. I cooked both of these at 275 to an internal temp. of 125 to 130 and then reverse sear. Cook time was about 45 minutes.
I like to cook TT's to more of a medium finish because I feel they have a better mouth feel and texture at this temp. Also is a pic of how to slice.
These were dry brined overnight, then rubbed down with "W" Sauce and seasoned with Hardcore Carnivore Black and Meathead's Red Meat rub. Since that's not available anymore, use any savory rub you like.
Also, if you can get it, Red Oak for smoking wood is a must.
Last edited by wrgilb; March 17, 2025, 08:26 AM.Comment
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Tri-tip grain does not run in two directions. It's a myth. Muscles just don't work that way. It only looks like it because we bend the long end out. Curve that end back up and you'll see the grain runs the same direction. See this thread and scroll down to my post #9: https://pitmaster.amazingribs.com/fo...655165-tri-tip
The best way to cook tri-tip is to cook it SV for 5-8 hours then reverse sear.
And I agree with the others, tri-tips are rarely over 3.5 lbs, typically 2-2.5 after trimming.Comment
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I have found Tri-Tip to be on the tougher side. I like to tenderize them before cooking.
I use a Jaccard.Comment
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wrgilb is roughly at where Tri-tip was born. Good advice. Get the crust you want and serve 130-135d (or your preferred temp). It's a roast, not a tough piece of meat, a poor man's rib roast. Front sear, reverse sear, SV, whatever. I use a mop sauce on mine.
It will be great
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Cook like a steak… this is not a cut that you would “pull”. I usually SVQ or reverse sear.
and because I have the luxury of of being in Southern California…. And it’s readily available…..Red oak is the way to go!
5-7#? Show us a picture!Comment
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5-7lb tri-tip? Must be from whatever you call the cow version of a wooly mammoth!
Def reverse sear. I pull mine around 115° then get my wood fire - oak for sure, red if I’ve got it - blazing hot again for the sear. 130° is my target.
For seasoning…traditional is salt, pepper, and garlic. Doesn’t need anything else, but I’ve been known to serve mine with a board sauce that may feature small amounts of other herbs.
As many have said, you’ve got to slice against the grain. This cannot be stressed enough! Tri-tip is the one cut that really has no wiggle room in this part. Slice it against the grain and it’ll be your new favorite beef cut. Slice it just slightly off and you’ll have more luck chewing on a piece of tire rubber.Comment
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+1 on comments. That's a HUGE tri tip. I always dry brine, reverse sear on the Kettle with the SnS and 1 chunk of wood for a little smoke. I turn and flip when IT hits about 85 to 90. Love mine at rare, 125 to 130 max finished temp. If it moos, then it's cooked enough for me. Takes about 45 minutes to an hour or so. Let it rest a little. Cut thin and at an angle across the grain. I tried hanging one in the Bronco and I didn't like it as much as the reverse sear on the Kettle and SnS. Have fun and enjoy. One day I want to try a tri tip on the rotisserie.Last edited by Purc; March 17, 2025, 05:21 AM.Comment
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I'm a fan of searing first, SV later and finish at 133 F because I like the convenience of not having to sear when my guests arrive.
The quality of the tri-tip is important. I got one from Giant Eagle one time that was pre-packaged, and that there Steer's name was Bubba and I think he led a very difficult life based on how tough that tri-tip was. (I mentioned this to the butcher when I returned to the store, and he gave me store credit because of how tough that cut was.)
I've also noticed that at my favorite butcher shop, the tri-tips that are in the display case are consistently tender, but the cryo-vac tri-tips aren't as tender. It could just be a difference in grade. Good luck!
BrianComment
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I’ve been wanting to try this method for a while…sear, vac seal, then SV timed to guest arrival. My theory is that I could sear even days ahead, then drop it in the fridge until eating day when I drop it in the SV. If the bark is a little soft when I pull it I could either stick it under the broiler for a couple mins, or use my weed burner (which I use to start charcoal/wood for grilling/smoking) to stiffen things up.
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My fave way is a basic two zone cook…reverse sear style. Salt, pepper, and garlic…put it on the indirect side and cook to your desired temp. Usually around 115° or so for me. Then get that thing over the heat…give it a nice crust and bring it to your finished temp…somewhere between 125° to 130°, it will continue to rise in temp once off the grill of course.
I generally cook them over charcoal with red oak, or just red oak. I’ve also done them on a gas grill with red oak in a smoke box.
ALWAYS slice against the grain…and serve sliced with some chimichurri or make some sandwiches out it. It’s also good on top of a salad when I want to pretend that I’m eating healthy. LOLComment
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tri tips are a thing out here on the central coast. Treat it like a thick steak. I rotisserie mine and sear after about 45 minutes. You can serve it with pinquito beans and salsa...and/or use leftovers in sandwiches or salads. I get a lot of mileage with a tri tip salad and salsa and cilantro dressing. Garlic bread as a side also works...Comment
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