re: Talk to me about tri-tip

quote:

---

I've smoked a couple and didn't love it either time. Maybe I just got bad cuts.

---

I like it smoked to about 130 then seared.

my favorite cut of beef.

I usually sear it and smoke it to around 140.

quote:

---

Never heard of anyone taking a tri tip to 200.

---

20 years ago I don’t think very many people even knew what a tri tip was except those in California. It’s good smoked like a brisket though much to my surprise. Last week a butcher gave me a cut of meat to try called Picanha. It’s popular in Brazil and Portugal. I sort of liked it better than a tri tip. It’s served the same way kind of medium rare.

That Picanha is good. Or sirloin cap as it’s probably known for in this country since you gave it a name. You can smoke the whole thing and reverse sear it, or cut it into steaks and sear off quickly; just very versatile on how you can cook it best I can tell. I was pretty surprised how good it was. As a tri tip lover myself I’d put that Picanha right there on the same taste good level. It’s cheaper though than tri tip for now at least. Once everyone figures out it’s good the price will go up. It’s funny these so called once thought of as trash cuts like brisket, tri tip, flank steak, skirt steak, Picanha, flat iron, etc. have gained such popularity they at times can exceed the price of more traditional steaks if the quality is good.

quote:

---

Is it a low and slow cook like brisket?

---

I've seen it done both ways, with equally good results. I smoke mine until it reaches 140 (usually 3-4 hours) followed by searing it on the cast iron. My father in law just puts it on a medium grill for 30-45 minutes and it turns out good too.