This was my first time ever cooking tri-tip and I decided to smoke it. WSM set to 225 and took it off at an internal temp of 115 and seared both sides. Tasted amazing!
by BrokenArrow1283
23 Comments
First_Bandicoot_5502
That really looks phenomenal!
dangar512
Fukkkkk
Sekshual_Tyranosauce
Am I messed up? If I had to guess I would guess sirloin.
Looks amazing.
Nonstick-Turtle
I love the wave of posts here, /r/pasta and /r/bread where seasoned veterans post “it’s my first virgin time pweez say I did gud.
klahowyadoin50
💀
ShockApprehensive392
Having cooked a million tri tips I can tell you with confidence that looks nothing like a tri tip
Does not look like a tri tip but it does look amazing
Biggrease333
That looks very good ! 🤤
Euphoric-Blue-59
Man, you did this as perfect as anyone I ever saw.
Really! That’s $$$$!
drdailey
Looks great but not tri. Tri-tip looks like a boomerang and the muscles go two different directions.
HoldMyBrew_
Shuh heeeeeeeeeeshhhhh
wtoab
Beautiful 😍 enjoy looks absolutely amazing
Embarrassed_Use4466
Not a tritip. But it looks good
Muhfuggajones
You did great! Save me some.
dnizzle234
Damn dude you absolutely nailed it
Srycomaine
Dude, *excellent* job! But, and I say this with *all due respect*, that is *not* a tri-tip. Please hear me out: I spent time cutting meat in an upscale SF Bay Area (read: snobby) butchers shop. I have always been a meat enthusiast. And I first had this cut at my relatives’ home in Santa Maria, CA, the birthplace of the name for this cut, in the 1970s.
From the bottom sirloin, it has several names across the country, but if I want to use something besides tri-tip to call it, I go with *poor man’s prime rib*, not because I want to insult the cut, but rather the term clearly describes how this hunk o’ meat really shines, when cooked properly.
Just fyi, OP, most purists don’t often smoke two-tips, but you smoked yours, and I have to say that just might be the *best*-looking “roast” of this type that I’ve seen in a while, congrats! But in all honesty what you have in the pics is a sirloin cap/picanha, which is another very revered cut of beef.
And, still being respectful, *please* know that most people on this sub mean you no harm or insult— although some might be @$$holes— and they are just trying to inform you going forward. Arguing the point and posting a link to the before pics over and over does nothing to end the argument. I encourage you to look it all up, and either find out you were mistaken (absolutely no shame) or that you were actually correct (and you can point at us and laugh).
On the subject of “butchers,” *many* of them these days don’t cut up whole beasts, or even primals, but instead get portions of meat in sections that are smaller and easier to butcher into retail cuts. This is not a slight at butchers; rather, the industry as well as the retail consumers want beef at a certain price point, and having a team of butchers in Safeway /Wegmans/your-store-name-here spending their days cutting down massive hunks o’ meat isn’t as profitable as having mainly the best-selling cuts in their cases. So the fact the butcher told you it was tri-tip, and the fact it was labeled tri-tip, doesn’t magically make it into tri-tip.
I hope you take my long-ass comment in the spirit of friendship and learning, as it was meant. And no one can take away the killer piece of meat you ended up with— it is spectacular! Cheers! 👍
23 Comments
That really looks phenomenal!
Fukkkkk
Am I messed up? If I had to guess I would guess sirloin.
Looks amazing.
I love the wave of posts here, /r/pasta and /r/bread where seasoned veterans post “it’s my first virgin time pweez say I did gud.
💀
Having cooked a million tri tips I can tell you with confidence that looks nothing like a tri tip
Fucking nailed it
Absolutely on point!! Great job!!
This is possibly a round cut, not Tri Tip
That is not a tri-tip, sir.
Restaurant quality. Gordon Ramsey approved
A fucking +
[This is a before pic. Does this look like a tri-tip?](https://www.reddit.com/r/BBQ/s/aAWrarJaiZ)
Does not look like a tri tip but it does look amazing
That looks very good ! 🤤
Man, you did this as perfect as anyone I ever saw.
Really! That’s $$$$!
Looks great but not tri. Tri-tip looks like a boomerang and the muscles go two different directions.
Shuh heeeeeeeeeeshhhhh
Beautiful 😍 enjoy looks absolutely amazing
Not a tritip. But it looks good
You did great! Save me some.
Damn dude you absolutely nailed it
Dude, *excellent* job! But, and I say this with *all due respect*, that is *not* a tri-tip. Please hear me out: I spent time cutting meat in an upscale SF Bay Area (read: snobby) butchers shop. I have always been a meat enthusiast. And I first had this cut at my relatives’ home in Santa Maria, CA, the birthplace of the name for this cut, in the 1970s.
From the bottom sirloin, it has several names across the country, but if I want to use something besides tri-tip to call it, I go with *poor man’s prime rib*, not because I want to insult the cut, but rather the term clearly describes how this hunk o’ meat really shines, when cooked properly.
Just fyi, OP, most purists don’t often smoke two-tips, but you smoked yours, and I have to say that just might be the *best*-looking “roast” of this type that I’ve seen in a while, congrats! But in all honesty what you have in the pics is a sirloin cap/picanha, which is another very revered cut of beef.
And, still being respectful, *please* know that most people on this sub mean you no harm or insult— although some might be @$$holes— and they are just trying to inform you going forward. Arguing the point and posting a link to the before pics over and over does nothing to end the argument. I encourage you to look it all up, and either find out you were mistaken (absolutely no shame) or that you were actually correct (and you can point at us and laugh).
On the subject of “butchers,” *many* of them these days don’t cut up whole beasts, or even primals, but instead get portions of meat in sections that are smaller and easier to butcher into retail cuts. This is not a slight at butchers; rather, the industry as well as the retail consumers want beef at a certain price point, and having a team of butchers in Safeway
/Wegmans/your-store-name-here spending their days cutting down massive hunks o’ meat isn’t as profitable as having mainly the best-selling cuts in their cases. So the fact the butcher told you it was tri-tip, and the fact it was labeled tri-tip, doesn’t magically make it into tri-tip.
I hope you take my long-ass comment in the spirit of friendship and learning, as it was meant. And no one can take away the killer piece of meat you ended up with— it is spectacular! Cheers! 👍