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Low & Slow Tritip.

Low and Slow Tritip.  Rubbed with mustard, then salt and pepper only.  Smoked for about 4 or 5 hours then wrapped in foil.  You have to try this.  Its a third of the work of a brisket and almost as good.  Especially if you like the leaner pieces of brisket.  Its very similar.  

Comments

  • cookingdude555cookingdude555 Posts: 3,003
    Want to try this sometime. What internal temp did you take it to?

    John - SLC, UT

    Several eggs ..

  • Want to try this sometime. What internal temp did you take it to?
    I have done 2 this way and pulled them both at 200 IT
  • JNDATHPJNDATHP Posts: 458
    I take Tri Tips to 118* and then reverse sear because we like our beef medium rare. It usually takes about 45 minutes for a 4lb+ Tri Tip. 
    Michael
    Large BGE
    Reno, NV
  • YukonRonYukonRon Posts: 16,545
    I use a Mediterranean marinade, on tri tip, that we enjoy. We smoke with pecan, and pull at 140°F internal, slice and serve over basmati with roasted veggies.

    I will try this method next time.

    Beautiful presentation, thank you for sharing. It looks delicious. Great carving board too.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • JNDATHP said:
    I take Tri Tips to 118* and then reverse sear because we like our beef medium rare. It usually takes about 45 minutes for a 4lb+ Tri Tip. 
    Yes I have done the reverse sear as well.  ITs great, and the Tritip eats more like steak...  when you go low and slow its more tender and more like a smoked brisket.  
  • JohnInCarolinaJohnInCarolina Posts: 20,764
    JNDATHP said:
    I take Tri Tips to 118* and then reverse sear because we like our beef medium rare. It usually takes about 45 minutes for a 4lb+ Tri Tip. 
    Yes I have done the reverse sear as well.  ITs great, and the Tritip eats more like steak...  when you go low and slow its more tender and more like a smoked brisket.  
    I guess what I don’t understand is, if you want brisket, why not smoke brisket?  It’s quite a bit less expensive per pound compared to tri-tip.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • lkapigianlkapigian Posts: 8,135
    JNDATHP said:
    I take Tri Tips to 118* and then reverse sear because we like our beef medium rare. It usually takes about 45 minutes for a 4lb+ Tri Tip. 
    Yes I have done the reverse sear as well.  ITs great, and the Tritip eats more like steak...  when you go low and slow its more tender and more like a smoked brisket.  
    I guess what I don’t understand is, if you want brisket, why not smoke brisket?  It’s quite a bit less expensive per pound compared to tri-tip.
    Hard to find a 2-3 pound brisket ....i do it this way simply its neat Impossible to hold Tri tip for hours med rare..much easier to let it ride , that's just what works for me....cooking just fir me alone, no
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon Fat Stacks 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • JohnInCarolinaJohnInCarolina Posts: 20,764
    lkapigian said:
    JNDATHP said:
    I take Tri Tips to 118* and then reverse sear because we like our beef medium rare. It usually takes about 45 minutes for a 4lb+ Tri Tip. 
    Yes I have done the reverse sear as well.  ITs great, and the Tritip eats more like steak...  when you go low and slow its more tender and more like a smoked brisket.  
    I guess what I don’t understand is, if you want brisket, why not smoke brisket?  It’s quite a bit less expensive per pound compared to tri-tip.
    Hard to find a 2-3 pound brisket ....i do it this way simply its neat Impossible to hold Tri tip for hours med rare..much easier to let it ride , that's just what works for me....cooking just fir me alone, no
    That makes total sense to me, Larry.  If someone else cooked this for me, I'm sure I'd be happy to try it.   
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • DainWDainW Posts: 159
    Looking good man. I’m amazed by how tri-tip, when taken to that temp, doesn’t dry out or burn up like a steak would. I did this once and it turned out great. The recipe I used called for an injection and a foil wrap. Looking at your post, I wonder if the injection was even necessary. 


  • Photo EggPhoto Egg Posts: 11,114
    DainW said:
    Looking good man. I’m amazed by how tri-tip, when taken to that temp, doesn’t dry out or burn up like a steak would. I did this once and it turned out great. The recipe I used called for an injection and a foil wrap. Looking at your post, I wonder if the injection was even necessary. 


    I'm sure, just like a brisket, it depends on the quality of beef you start with.
    A good Choice or Prime grade will have more fat and be juicier than Select Grade.
    Thank you,
    Darian

    Galveston Texas
  • DainW said:
    Looking good man. I’m amazed by how tri-tip, when taken to that temp, doesn’t dry out or burn up like a steak would. I did this once and it turned out great. The recipe I used called for an injection and a foil wrap. Looking at your post, I wonder if the injection was even necessary. 


    It was not as juicy as brisket but pretty close.  But its so much less work and easy to do for two or three people rather than an entire brisket.

  • OilheatmeOilheatme Posts: 1
    Looks very delicious 
  • bluebird66bluebird66 Posts: 2,494
    That looks fantastic!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

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