Being from California tri-tip is kinda a holiday or family gathering tradition. A few years ago I bought an offset smoker and now take responsibility for tri-tip duties for family gatherings. Here’s my process… once I have the base going in the fire box I throw a few chunks of wood down so I can sear the tri tips. With a quick sear I put them in the smoker with the fat side up. I keep them going at about 250 for about 45 minutes before get the fire back up. I take the tri tips out of the smoker and go for a second round of searing. Then back in the smoker fat side up at 250 until done. I like a nice medium at an internal temperature of 140. The nickname for tri tip is “California brisket” cause it is a fatty cut. You really want to get that fat rendered. If you cook it too fast or like a steak at medium rare you’ll be doing a lot chewing.
by JOELL0K0
7 Comments
You’re killing it! Not enough people appreciate searing first and gradually bringing up temp.
I love grilling tri tip but I do disagree on it being chewy if rare. Tri tip is one of my only favorites of rare but I don’t let the meat rest, I always find it to be super tender.
Looks excellent. Nothing like searing it over a flame or super hot coals. When the fat vaporizes as it hits the heat source below, it imparts that unique california style tri tip flavor just like on a SM grill. When the juice mixes with the charred exterior after cutting it, then sop up the slices in it.
Also, inb4 some tryhard tells u to cut across the grain. Noobs like to make assumptions. Yeah dude, we know. OP will likely slice cross grain once the steaks are on his plate for a bite sized piece, so chill.
Your tri tip makes prime rib seem like… Not so prime rib.
Tri tip is better than prime rib…. Yes I said it!
Nothing wrong with tri-tip.
You pull it at 140 or lower and let it rise?
Damn!! I officially invite myself over for next year..