Beef Tri-Tip

[efran1666]

Two months ago I smoked my first Tri-Tip. While I am sure I have more to learn, it turned out pretty tasty. Pink and tender. Some chew, but not bad. I seared it on both side for a minute and then smoked it for an hour or two.

Tonight I ordered Tri-Tip from a restaurant. It was seasoned well and came to plate pink. All good. However, it was as chewy of a piece of meat I've had. The menu said they grilled it to rare.

Ultimately, I am curious as to why there would be such a difference. Maybe I got lucky?

Any thoughts?

[rodkeary]

Perhaps it was not cut against the grain?

[lonnie mac]

Inherently TT's are on the chewy side I think. That's why they lend themselves well to a very long and slow reverse sear. Want to really soften one up, try a long SV, then chill it in an ice bath, and then smoke and reverse sear. Much more tender.

[Jerod Broussard]

Like mentioned above tri-tip is one of the "chewest" meats even when cut against the grain. Sous vide is my only route with it.

[FireMan]

I beginning to wonder if I can get anything decent from a restaurant that I can & have cooked at home. My wife says I’m gettin really picky when we go out to eat, because lately, 6 mos to a year, I have been greatly disappointed. I now order what I cannot or do not cook at home. My wife also is not a fan of certain types of restaurants, because she says "they don’t make it as good as you".
I also know I pale in the likes of most here in the Pit. I think if I am going to travel I might try to find members addresses for the good eatin places.

[Mr. Bones]

Stop on by, Brother! Yer always welcome, an it'll make ya feel a whole lot better bout yer cookin!

[Livermoron]

I bet they cut it wrong. There's a drastic difference if you don't cut against the grain...

[Henrik]

I love tri tip! First indirect heat, then a quick sear. What temp did you bring it up to? And how did you slice it? TT is tricky to slice as the grains change direction.

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[RonB]

Welcome to The Pit.

[wrgilb]

Here's the video for making sure you slice it right. https://www.youtube.com/watch?v=gmxHmuV4vTU

[Dbaird34]

Never cooked or cut a Tritip. A very well done video, actually learned something, Thank you

[Thom Emery]

We started cooking Tri tip like brisket at home
The chewy experience just wasn't working
Now smoke it to 140 then wrap to 190 or higher
slices like butter
When we cater we can use a electric slicer
So if its not to the high temp,
very thin slices will give us rare meat that is tender
Some folks gotta see red meat to be happy

[HorseDoctor]

What Jerod Broussard said!!! SV at 130 for 6 hours, paint with "beef love", season and sear!!! Tender and pink with awesome flavor!

[OSB]

efran1666

1. Choice grade Tri Tips or higher.
2. Add a 24 hr dry brine and dry on a rack in the fridge.
3. Smoke @ 200-225 til IT of 115 to 120. Red oak if you can find it
4. Pat Tri Tip dry with paper towels and coat with olive oil.
5. Sear over warp 10 coals flippping every 30 seconds til IT of 130.
6. Rest for 10-15 minutes.
7. Slice as the video above suggests and enjoy a nice med rare Tri Tip. It is the best buy for the money in BBQ in California hands down.