Tri Tip like Brisket

[Skip]

Cooked a Tri Tip on the Memphis Pellet Grill yesterday. Smoked it like a Brisket. 225 degrees until it hit 160 then foiled it until it hit 200. Gave it the 1 hour rest as the pellet grill cooked down. Very tender and still had the great Tri Tip taste. Another way besides reverse searing to make Tri Tip.

[Shane Rakow]

Looks great, Skip! Enjoy. I found a Tri-Tip in Omaha today. We'll see what I can come up with!

[EdF]

Beautiful!

[Huskee]

Great feedback. I'd have guessed it would toughen up, learn something new every day.

[tbob4]

Skip - that's exactly how I have been making it for years. It looks delicious. I have two on the grill right now. If I want to bring on the wrath of the Amazing Ribs Gods (please don't judge me Dr. Blonder) - I have found that searing it for about 3 minutes per side - front, back and sides - before smoking - makes it plump up more during the smoking process. I know that's sacrilegious to say here, but it comes from a zillion years (OK - only since the early 80's) of experience. Maybe it's because I am treating it more like a roast than a steak. I don't even use a thermo in the meat. I never smoke it at temps above 225. I pull based on how it bends - usually at about 4 hours. I've tried the Sous Vide method based upon tips here. It has turned out really good, too.

[tbob4]

I'll post a pic of mine tonight (about 7pm Pacific Time) for you. I'll also let you know what the internal temp was when I pulled it. With brisket and butt I pull based on internal thermometer temp. Ribs and tri-tip are time/cooking temp/feel cooks for me.

[Huskee]

Lol you guys. There's no "shouldn't", there's just 'best results come from' expereinces. I'd have recommended against taking TT to 203, but this once again proves there's no single right way for many things.

[Steve B]

Skip don't ever fear anything here in the pit. We are all here to help one another. If you can bring anything to the table here it will be more than welcomed. By the way nice cook.

[CaptainMike]

Oh man, that's great and I definitely have your back on this one! I've done TT's both ways with excellent results. It can be a versatile cut of meat.

[Stevo]

Looks yum! What did you use for rub?

[Skip]

Dry brine with Kosher Salt overnight and then added Big Bad Beef Rub.

[tbob4]

Pull temp was 153.