Fist time making tri tip wanted thoughts about color and time. Used my Weber kettle. Ran at 225 for 3 hours before it hit 160 then pulled it and wrapped it in the over at 300 for about 55 minutes before it hit 202. Let it rest and sliced it up. I thought it had heat smoke flavor and tenderness. Should I have waited at 225 for another few hours or let it get hot? It was a cold day out 45 and I couldn’t get the Weber to get above 235
by Fantastic-Industry-6
17 Comments
If you want it like a brisket I would just cook it at 225 until it is done.
I prefer to cook it like a steak and only cook to about 125.
I thought I was in r/steak. I was about to say you got it backwards lmao.
I smoke at 225 until IT of 115. Then sear until 125 or so. Let rest for 10-15 min.
I don’t think I’ve ever considered trying to do tri tip like this. Are you happy with it?
Break out the salsa, tortillas, and guac. Looks great
160 💀
I’m a firm believer that tri tip is best at medium rare.
And this cross section confirms that for me imo.
Uhm… Listen, I’ve never tried this, so I can’t tell you right or wrong… BUT I have done my fair share of DEVOURED tri-tips, which usually I do more like a steak on the smoker, than a brisket.
I pull at about 130 if I can (gets there fast), or about 150 for people who can’t see pink meat without freaking out. Usually input it on around 200-225.
Highly unlikely the collagen breakdown really completed in 4 hours.
Hitting 202 is only part of the process. It also needs to be in the 170-200 (or just below the boiling point of water) range at least for a few hours for the breakdown reaction to actually happen. It does not happen if you just rush to the target temp + heat past the boiling point of water dries the meat excessively.
Looks like you have an electric oven that can probably do 210 which is below the 212 boiling point of water at normal elevations. Best move would be to wrap and just leave it in the oven at the 210 for several hours after removing it from the kettle.
Everybody on this sub prefers tri tip as a steak, but I can really get behind it as a brisket. Especially in my home,l where there’s only two of us, I don’t have to commit to a full brisket and have pounds on pounds leftover to freeze. Looks great man, enjoy!
Its a tri tip. You dont smoke it. 10-15 minutes each side on the grill
IMO Tritip is best when it is cooked hot and fast to medium rare. This is a California cut and often cooked on Santa Maria style grills.
The best part about cooking a tri-tip is that it doesn’t take all day.
Tri-tip should only take about an hour total, smoke it at 225-250 until internal temp is 120 and reverse sear to finish it up.
That’s an upsetting cook. Tri tip is best cooked medium rare, hot and fast.
The bottom line is did you enjoy it ? Was it moist, tender and flavorful? I’ve tried it both ways smoked as well grilled Santa Maria style over coals. Smoked, I ended up pulling it all for sandwiches, and grilled I served it with tortillas and fresh guac and salsa. Both were hits with the family.
I’d smoke it til it hits 110ish… then sear it on the grill or a cast iron pan til it hits 125ish? There’ll be a bit of carry over cooking, so it’ll probably end up close to 130.
Looks dry. Was it dry?