Smoked Tri-Tip

[ScottyC13]

If it’s lean, do they grind it for the 93 or 90/10 ground beef?

[ScottyC13]

Where do you get the tri-tip in our area?

[DavidNorcross]

Always reverse sear. One of my favorite cuts of meat.

[mountainsmoker]

I am curious, would someone please explain what is so special about a tri-tip. It comes from an area that is always working. The flank and the round. It has no intra-muscular fat. Until the 1950 & 1960's it was ground up for hamburger. It was not until 1964 that the first recorded sale in a meat market took place. Even now it is confined to California and slowly making its way east. I talked to my local butcher and 80% of the time he grinds it up, there is just not the demand to separate it from the lower round where burger meat comes from.

Well thanks for any insight you can give me.

[Henrik]

I always reverse sear my tri tips. Turns out great.

[TripleB]

I don’t reverse sear. I front sear, get the caramelization I want, then move it over indirect and bring it up to temp. I also mop mine while it’s searing. Family favorite. Never tried smoking. Love to hear how it comes out.

[Randy-Phx]

That’s what mine look like too. We don’t have enough patience either to let it rest long enough so the juices redistribute.

[Old Glory]

I always reverse sear my tri-tips. They come out amazing. Rub with Santa Maria seasoning.

[btuckertx]

I make a California-style tri-tip. Southwestern (i.e. cumin, oregano, etc.) seasoning, leave fat on, grill on high to crisp the fat, then grill on indirect medium to about 135. Then serve it with pico de gallo. My wife likes it, so do I.

I think I want to smoke the tri-tip first, then grill it, kind of like a reverse sear. Anybody have experience with this?