Made my 1st Tri Tip Saturday

looks delicious

Love tri tip and that's pretty much the way I do it as well. Smoke it at 225 until 115-ish in the thickest part, let it rest and give it a quick sear on each side.

One thing I did learn from my early attempts is that it is easy to overcook, since the tri tip does not have uniform thickness. So while you may cook other cuts to 125 for medium rare, if you do that for a tri tip, you'll likely have a small section in the middle medium rare, but the ends get overcooked. Now I err on the side of less done, and the carryover cooking gets it to medium rare on the ends with the thickest section rare.

I’ve tried to change it up before- done them in the oven and on the gril, and you simply cannot beat a smoked tri tip. I’ve been lucky the last few weeks and found several in the 1/2 off bin at Albertson’s. I have probably 5-6 tri-tips and 2+lb Prime Sirloin steaks in my freeer at the moment. Definitely a good problem to have

All that work for the tri tip and your plate is 85% side dishes

Looks good

Recipe looks legit, although I add garlic and leave out the bell pepper. Pinch of sea salt if needed, and some lemon zest for more flavor.

I make chimichurri often and it's perfect for skirt / flank steak or even backstrap

I smoke tri-tip nearly every week.
2 pack from Costco.

I don’t bring it all the way to temp as I like to sear the slices in the pan as I cook my eggs in the morning.

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Never tried a Tri Tip. I think I will though after reading this.

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one of the best cuts.

Here is a recipe from a blog that someone on here turned me on to. It's my favorite of the ones I've tried.

Authentic Chimichurri (Uruguay & Argentina)
Café DeLites blog
Ingredients

1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic , finely chopped or minced
2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili) [sometimes I omit or use jalapeno]
3/4 teaspoon dried oregano
1 level teaspoon coarse salt
Black pepper, to taste (about 1/2 teaspoon)

Instructions

Mix all ingredients together in a bowl [or process in small cuisinart]. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.

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fresh oregano will make a much better flavor than dried

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Agree. The recipe above is as I found it, with a couple of notes. I have a bed of oregano in my backyard that can't be killed after 10 plus years, so I do use it instead. I just grab some and go; not sure the amount.

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IMO Tri tip has some of the best flavor of all the beef cuts. But its almost got to be smoked and rare to medium rare.

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It was my favorite thing to sous vide until I found Picanha. Still love it, but if Picanha is available, I always choose it.