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Started By
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Anyone ever smoke a tri tip?
Posted on 12/29/18 at 8:36 am
Posted on 12/29/18 at 8:36 am
Had a guy at work say it’s turns out way better than brisket. Have any of y’all tried it?
11
Posted on 12/29/18 at 8:45 am to al_cajun
Easier to cook, shorter to cook. I like to eat the whole cut that day.
Posted on 12/29/18 at 8:48 am to Mr Sausage
Do you like it better than brisket?
Posted on 12/29/18 at 8:49 am to al_cajun
My butcher swears by it. I’ve never taken the time to smoke one, but now y’all peaked my interest.
It’s very common on the west coast.
It’s very common on the west coast.
Posted on 12/29/18 at 9:09 am to al_cajun
Delicious but more common out west.
Posted on 12/29/18 at 9:11 am to al_cajun
They’re very different cuts IMO. It’s almost like asking do you like pork shoulder or pork tenderloin better.
I’ve cooked one tri-tip. I smoked to med rare, then seared. It was delicious for sure. But comparing to brisket is difficult. Way different fat contents and cooking methods. Both very “beefy” cuts though. Brisket is way richer.
I’ve cooked one tri-tip. I smoked to med rare, then seared. It was delicious for sure. But comparing to brisket is difficult. Way different fat contents and cooking methods. Both very “beefy” cuts though. Brisket is way richer.
This post was edited on 12/29/18 at 9:12 am
Posted on 12/29/18 at 9:24 am to al_cajun
Smoke it all the time. Use some variation of a Santa Maria recipe for the dry rub.
Pretty short cook to medium rare, just a bit over an hour. If you eat your beef cooked more than that it's too tough to eat. Make sure you note the grain of the meat before cooking. It always goes in two different directions near the corner.
Not really comparable to brisket. Apples and oranges.
If you are buying tri tip it should be between 2 and 3 lbs and look like a boomerang.
Pretty short cook to medium rare, just a bit over an hour. If you eat your beef cooked more than that it's too tough to eat. Make sure you note the grain of the meat before cooking. It always goes in two different directions near the corner.
Not really comparable to brisket. Apples and oranges.
If you are buying tri tip it should be between 2 and 3 lbs and look like a boomerang.
Posted on 12/29/18 at 9:31 am to al_cajun
Yes but the two meats are different imo. The tri-tip smoked and flavored right is damn good though. However, I like to thinly slice mine like a deli slice. Damn that is good.
Posted on 12/29/18 at 9:34 am to al_cajun
I smoked one last weekend. Turned out pretty good. I've also cooked one in crockpot and pulled before for sandwiches.
Posted on 12/29/18 at 9:51 am to al_cajun
24 hour dry brine.
Salt and pepper crust. Smoke at 225 until 125 internal temp. Reverse sear on hot grill. Slice up like a brisket. You can also have horseradish sauce as a dipper if you like.
Salt and pepper crust. Smoke at 225 until 125 internal temp. Reverse sear on hot grill. Slice up like a brisket. You can also have horseradish sauce as a dipper if you like.
Posted on 12/29/18 at 9:56 am to Tiger Ryno
I used to cook them in my Weber Smokey Joe all the time in New Orleans. Breaux Mart usually had them under $6/pound. They're fantastic, but different than brisket. The only real similarity is how you cut them against the grain. It's more like a normal steak than BBQ, imo.
This is what I'd do. Though I would sear it, then finish it off slow until about 130. Let it cool for a bit, then since against the grain.
They're delicious.
quote:
24 hour dry brine.
Salt and pepper crust
This is what I'd do. Though I would sear it, then finish it off slow until about 130. Let it cool for a bit, then since against the grain.
They're delicious.
Posted on 12/29/18 at 9:58 am to al_cajun
I’ve only seen and bought it once at Rouses. I didn’t smoke it, but I cooked it on the pit using the San Monica rub. I would definitely cook one again.
Posted on 12/29/18 at 10:05 am to al_cajun
When I am in California, that's all I smoke. Tried tip is all they know there. Traditional California trial tip is smoked with red oak. Cant find them in Oklahoma, so I smoke ribs, brisket etc there.
Use a Santa Maria rub then smoke then quick sear then slice it thin.
Use a Santa Maria rub then smoke then quick sear then slice it thin.
Posted on 12/29/18 at 10:38 am to Tiger Ryno
Do not brine beef.
Posted on 12/29/18 at 12:03 pm to al_cajun
quote:
Anyone ever smoke a tri tip?
We used to smoke those all the time. Very good
Posted on 12/29/18 at 12:12 pm to UltimaParadox
quote:
Not really comparable to brisket. Apples and oranges
Agreed. I've done one and liked it a lot. Much quicker and pretty easy. Kind of a steak like cut of meat.
Posted on 12/29/18 at 3:50 pm to Fourteen28
I do all the time. Dry brine. Not wet brine.
Posted on 12/29/18 at 4:02 pm to Tiger Ryno
I cook it over a hot fire and flip it often...
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