Never cooked tri-tip but saw this piece with what I think is insane marbling
Plan to dry brine 24hrs, rub with some bbq seasoning, smoke on my Weber kettle to 125 and sear over coals to 140ish.
How’s that sound? Anything else I should keep in mind for this cut?
by idkmanlol_
32 Comments
worm30478
Welcome to your new favorite cut of beef or pretty much favorite anything you will ever smoke.
ExtentAncient2812
They are awful. I recommend you not ever buy one again.
More for me!
You’re plan sounds about right to me.
Live_Laugh_HailSatan
Idk maybe just me, but I prob wouldn’t cook that like a steak… I think I’d cook it low and slow like ribs if I wanted “bbq” meat, or in a crock pot for a stew or a chili or pot roast or something.
opking
I grill TriTip on my Weber Kettle all the time. My suggestion would be going a bit on the hotter route.
Having a probe thermometer really helps. Set up your coals on one side of your kettle, get a nice medium-hot fire going. Set your TriTip on the opposite side and do some indirect grilling, flip it every 2 minutes. After about 10 minutes, place the TriTip over the coals and sear that bad boy. Again flipping every 2 minutes. For medium rare pull it around 115-117.
Once it’s done, let it rest about half of the time it was on the grill. Then slice it and enjoy. Give me a few minutes, and I’ll draw some lines across this pic to show how I would slice this.
Edit: oh darn sorry dude, I didn’t mention my rub recipe, oops. Your dry brine idea is perfect, take it out 2 hours prior to grilling, cover in olive oil then. Season with fresh cracked pepper, garlic powder, onion powder.
Medium rare. Period. Cut across the grain. Notice it changes in this cut. And cut at a 45 degree angle as it makes for an even more tender bite. Great candidate for a reverse sear or a traditional one.
If you want an amazing companion sauce, I’ve been using [this No. 5 sauce recipe](https://tvwbb.com/threads/no-5-sauce.13616/) for tri-tip, pulled pork, and brisket for 20+ years.
PuffedRabbit
My only comment is you should throw in some apple wood when smoking.
This cut is gorgeous
GraveyardDoc
So pretty!
Evilhenchman
Tri-tip is so easy to cook and get excellent results. Reverse sear that bad boy on a smoker and you’ll be in heaven. You only really need salt, pepper and garlic powder to season also.
aduct0r
Tri tip is the best bang for buck steak, make sure to cut against the grain, the grain rotates through the cut
hinman72
I’ve cooked tri tip quite a few times now, and it really has become one of my favorite cuts.
Usually I like to throw in a chunck of mesquite wood, because it works well for shorter cooks and on beef due to the strong flavor profile is mesquite wood.
I also agree on the 135-140 finish temp. This cut is pretty forgiving, but I like it better at this temp instead of rare or mid rare, due to rendering down the fat a bit more.
I love to serve this with chimmicurri, let me know if you need a recipe.
SunbeamSweetiee
Totally agree on the marbling part. As my dad always says, Always cut against the grain. He made that his everyday phrase.
Hour-Stable1054
Meat heaven.
ArmadilloFuture8049
Cook it Santa Maria style then make a sandwich with it
Kasparovichm8
Beautiful cut! Please keep us up-to-date, your plan sounds very good!
Bigram03
This is how I do mine and honestly it’s one of my very favorite things to make! Always a crowd pleaser.
Salt, pepper, garlic, and fresh finely chopped rosemary. Let that sit in the fridge for several hours… smoked with pecan until it hits 115. Then sear until 130.
Rest 15 min, slice and serve with some chimichurri.
fubzeppelin
Lovely piece of meat. Reverse sear with mesquite. I prefer medium for this cut rather than medium rare. Cut against the grain. As others have stated, chimichurri is its best friend.
premierfong
Good for Chinese stir fry
LameFossil
This should be NSFW 🤤
LunanMoonwalker
Tritip is super tasty
ActionLegitimate9615
Dry brine sounds great. Simple seasonings. I avoid leafy herbs that can burn on the grill. Maybe add them in the brine stage and pull them off. I also avoid lower smoke point oils for the same reason.
Temp probe is a must.
Indirect with lots of smoke up to about 100-105, then direct on both sides for a minute or two each side (mind the flare-ups) up to about 115-120. Then pull it and let it coast on up to 130 and rest it for 10-15 minutes after.
Slice against the grain, maybe add finishing salt or butter if it’s leaner than usual.
KG7DHL
Every now and then I come across really well marbled tri-tip, and grilled as steak, it’s delicious.
Nockolisk
Call me crazy but I prefer tri tip over ribeye.
CheffreyDahmer420
That’s a beautiful tri tip.
Drewthomp43
Please update 🙏
albynomonk
I love tri-tip so much. My second favourite cut!
LSNoyce
Tri-tip is very versatile. I once had it grilled on a blackstone where the cook flipped it like every 5 minutes. Actually it was at a camp and there were like 10 of them. He cycled through them and at the end they were damned good.
thepoout
Thats not marbling.
Marbling is fat
This is muscle sinew that toughens if overcooked.
ughstaymad_
What is the best way to cock this peace of steak? i fun if i will cock it whole ? or cut it to piece ?
PinarelloFellow
I’m lazy and usually just sous vide these for 4-5 hours at 135, let it rest a bit, cover with a dry rub and then broil on both sides until it gets a nice char. Flavor would be better smoked I’m sure, but always turns out perfect, and super simple.
Kayakboy6969
Every once in a while you get one that is tuff as a old shoe.
Run a needle tenderizor over it
Mix up a dry rub about 1/4 cup , heat 3 cups of water, pour rub in , let it seep, and strain out. Add apple cider vinegar little by little until you can barely taste it.
Toss the tri tip in over nite let the acid do the job. Toss on smoker to 90f then sear off on blackston or 500+ grill.
Leave the knife in the kitchen you wont need it.
duhblow7
140F is a bit high imo.
I pull between 125-130 and it’ll run up to about 140-142 while resting. The center is a medium/medium rare and the tips are a bit more cooked.
32 Comments
Welcome to your new favorite cut of beef or pretty much favorite anything you will ever smoke.
They are awful. I recommend you not ever buy one again.
More for me!
You’re plan sounds about right to me.
Idk maybe just me, but I prob wouldn’t cook that like a steak… I think I’d cook it low and slow like ribs if I wanted “bbq” meat, or in a crock pot for a stew or a chili or pot roast or something.
I grill TriTip on my Weber Kettle all the time. My suggestion would be going a bit on the hotter route.
Having a probe thermometer really helps. Set up your coals on one side of your kettle, get a nice medium-hot fire going. Set your TriTip on the opposite side and do some indirect grilling, flip it every 2 minutes. After about 10 minutes, place the TriTip over the coals and sear that bad boy. Again flipping every 2 minutes. For medium rare pull it around 115-117.
Once it’s done, let it rest about half of the time it was on the grill. Then slice it and enjoy. Give me a few minutes, and I’ll draw some lines across this pic to show how I would slice this.
Edit: oh darn sorry dude, I didn’t mention my rub recipe, oops. Your dry brine idea is perfect, take it out 2 hours prior to grilling, cover in olive oil then. Season with fresh cracked pepper, garlic powder, onion powder.
https://preview.redd.it/ox41e1t9slhf1.png?width=3404&format=png&auto=webp&s=b946a93c17c606e1a38024de0a8dcea17c646568
Medium rare. Period. Cut across the grain. Notice it changes in this cut. And cut at a 45 degree angle as it makes for an even more tender bite. Great candidate for a reverse sear or a traditional one.
If you want an amazing companion sauce, I’ve been using [this No. 5 sauce recipe](https://tvwbb.com/threads/no-5-sauce.13616/) for tri-tip, pulled pork, and brisket for 20+ years.
My only comment is you should throw in some apple wood when smoking.
This cut is gorgeous
So pretty!
Tri-tip is so easy to cook and get excellent results. Reverse sear that bad boy on a smoker and you’ll be in heaven. You only really need salt, pepper and garlic powder to season also.
Tri tip is the best bang for buck steak, make sure to cut against the grain, the grain rotates through the cut
I’ve cooked tri tip quite a few times now, and it really has become one of my favorite cuts.
Usually I like to throw in a chunck of mesquite wood, because it works well for shorter cooks and on beef due to the strong flavor profile is mesquite wood.
I also agree on the 135-140 finish temp. This cut is pretty forgiving, but I like it better at this temp instead of rare or mid rare, due to rendering down the fat a bit more.
I love to serve this with chimmicurri, let me know if you need a recipe.
Totally agree on the marbling part. As my dad always says, Always cut against the grain. He made that his everyday phrase.
Meat heaven.
Cook it Santa Maria style then make a sandwich with it
Beautiful cut! Please keep us up-to-date, your plan sounds very good!
This is how I do mine and honestly it’s one of my very favorite things to make! Always a crowd pleaser.
Salt, pepper, garlic, and fresh finely chopped rosemary. Let that sit in the fridge for several hours… smoked with pecan until it hits 115. Then sear until 130.
Rest 15 min, slice and serve with some chimichurri.
Lovely piece of meat. Reverse sear with mesquite. I prefer medium for this cut rather than medium rare. Cut against the grain. As others have stated, chimichurri is its best friend.
Good for Chinese stir fry
This should be NSFW 🤤
Tritip is super tasty
Dry brine sounds great. Simple seasonings. I avoid leafy herbs that can burn on the grill. Maybe add them in the brine stage and pull them off. I also avoid lower smoke point oils for the same reason.
Temp probe is a must.
Indirect with lots of smoke up to about 100-105, then direct on both sides for a minute or two each side (mind the flare-ups) up to about 115-120. Then pull it and let it coast on up to 130 and rest it for 10-15 minutes after.
Slice against the grain, maybe add finishing salt or butter if it’s leaner than usual.
Every now and then I come across really well marbled tri-tip, and grilled as steak, it’s delicious.
Call me crazy but I prefer tri tip over ribeye.
That’s a beautiful tri tip.
Please update 🙏
I love tri-tip so much. My second favourite cut!
Tri-tip is very versatile. I once had it grilled on a blackstone where the cook flipped it like every 5 minutes. Actually it was at a camp and there were like 10 of them. He cycled through them and at the end they were damned good.
Thats not marbling.
Marbling is fat
This is muscle sinew that toughens if overcooked.
What is the best way to cock this peace of steak? i fun if i will cock it whole ? or cut it to piece ?
I’m lazy and usually just sous vide these for 4-5 hours at 135, let it rest a bit, cover with a dry rub and then broil on both sides until it gets a nice char. Flavor would be better smoked I’m sure, but always turns out perfect, and super simple.
Every once in a while you get one that is tuff as a old shoe.
Run a needle tenderizor over it
Mix up a dry rub about 1/4 cup , heat 3 cups of water, pour rub in , let it seep, and strain out. Add apple cider vinegar little by little until you can barely taste it.
Toss the tri tip in over nite let the acid do the job. Toss on smoker to 90f then sear off on blackston or 500+ grill.
Leave the knife in the kitchen you wont need it.
140F is a bit high imo.
I pull between 125-130 and it’ll run up to about 140-142 while resting. The center is a medium/medium rare and the tips are a bit more cooked.
SPG and if you wanna get fancy add some cayanne.
my favorite cut of beef