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Smoking Tri tip
Posted on 9/26/24 at 9:03 pm
Posted on 9/26/24 at 9:03 pm
Gonna fire up the smoker Saturday for tailgating. Planning on doing some shotgun shells and trying my hand on tri tip. Anybody got any pointers? Looks fairly easy and less laborious than a brisket
4
Posted on 9/26/24 at 9:22 pm to AUVet21
Smoke to 125, then throw on a hot grill for 2-3 minutes/side. Make sure you slice across the grain, and are aware of where the grain might change in the cut.
It shoudn’t take longer than 60-90 minutes if it’s under 3lbs.
I’ve tried other ways (grilled, oven roasted) and they aren’t anywhere near as good as this way.
It shoudn’t take longer than 60-90 minutes if it’s under 3lbs.
I’ve tried other ways (grilled, oven roasted) and they aren’t anywhere near as good as this way.
Posted on 9/26/24 at 9:23 pm to AUVet21
I’ve cooked it full on smoke like a small
Brisket and also reverse seared. Depends on the vibe you’re going for. Full smoke is really good but the reverse sear makes it more steak-like when medium rare
Brisket and also reverse seared. Depends on the vibe you’re going for. Full smoke is really good but the reverse sear makes it more steak-like when medium rare
Posted on 9/26/24 at 9:25 pm to AUVet21
quote:
trying my hand on tri tip. Anybody got any pointers?
Blistering hot fast sear, then cook it offset until it gets to your preferred temp. Slice it against the grain. The grain changes throughout the cut. I took a raw pic of the last one I cooked so I could see the grain better to slice it cooked.
Posted on 9/26/24 at 9:28 pm to LSUGUMBO
What he said.
quote:
LSUGUMBO
Posted on 9/26/24 at 9:35 pm to LSUGUMBO
quote:
Make sure you slice across the grain, and are aware of where the grain might change in the cut.
This can’t be said enough cause if you frick this up you might as well eat a pair of Crocs.
Posted on 9/27/24 at 8:50 am to LSUGUMBO
quote:
Smoke to 125, then throw on a hot grill for 2-3 minutes/side. Make sure you slice across the grain, and are aware of where the grain might change in the cut.
Exactly!
I usually try to smoke them low around 225 but it always gets hotter. Just watch the meat temp closely after about 45 minutes.
Posted on 9/27/24 at 9:06 am to LSUGUMBO
quote:
Smoke to 125, then throw on a hot grill for 2-3 minutes/side
I'd flip every 30 seconds to reduce the amount of gray ring.
Posted on 10/1/24 at 8:14 am to AUVet21
quote:Life of Fire did a great episode about Top Block Steak
Tri tip
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