Low And Slow Tritip

SmokeyLosAngeles

I know yall think im crazy for cooking tritip this way but I go slow and slow.  250 for around 6 hours until IT of 200.  When I dont want to make a full brisket this is really great.  Plus the family likes meat a little less fatty then I do.  

lousubcap

However you get the results you want is all that matters.  Looks great.  

lkapigian

Kiler results, I do them like this...watch the grain shifts in that bad boy 

SmokeyLosAngeles

lkapigian said:

Kiler results, I do them like this...watch the grain shifts in that bad boy 

I was wondering if I cut it the wrong way.  You got any advice?

lkapigian

SmokeyLosAngeles said:

lkapigian said:

Kiler results, I do them like this...watch the grain shifts in that bad boy 

I was wondering if I cut it the wrong way.  You got any advice?

This will usually get you close, about half way , on average , is where it shifts ---really not a big deal when you are cooking it the way you do as it is damn near fork tender 

nolaegghead

4TheGrillOfIt

Those diagrams are helpful.  I also like to take a picture of the tri-tip before I season it and throw it on.  It’s pretty easy to see the direction of the grain before it’s cooked. 

danhoo

I do low and slow but we like it more med rare. 

I smoke at 180 to 200F until internal is 120F. 

I pull it, rest it and cut along the seam and then reverse sear. I find cutting it keeps the tips from over cooking as I can sear the cut side first, and it helps with carving as I can see the grain. 

I stopped measuring temps and go more by the feel of the meat, but I was shooting for 135F. 

If friends are over that want med I'll cook one end a bit longer. 

Tri tip is a cut that I like closer to medium than rare. 

edit: this is a pre-sear pic.

SmokeyLosAngeles

lkapigian said:

SmokeyLosAngeles said:

lkapigian said:

Kiler results, I do them like this...watch the grain shifts in that bad boy 

I was wondering if I cut it the wrong way.  You got any advice?

This will usually get you close, about half way , on average , is where it shifts ---really not a big deal when you are cooking it the way you do as it is damn near fork tender 

WOW This is helpful!!!

bluebird66

That tri tip looks mighty fine!

danhoo

This is one is on the rare side of med rare. 




This was closer to medium.

Langner91

danhoo said:

This is one is on the rare side of med rare. 

I like it!  A good vet would have it back on its feet in no time!