Smoked Tritip

SmokeyLosAngeles

I know many of you think its nuts to smoke a tritip but its so good.  This was a good one.  Snake River Farms 

Indirect 250 degrees for 6 hours or so until 203 internal temp.

WeberWho

Beautiful

Yno

I have never cooked a tri-tip other than slow smoke and then sear. Love it that way. Ynette would love yours - I like mine RARE.

loco_engr

Nice cook!
Looks yummy
What rub/rubs did you use?

Gulfcoastguy

Lucky you. I have only found a tritip in the grocery store once. I rubbed it with Mickey’s coffee rub and cooked it direct to medium. I don’t think that our butchers know where in the cow 🐮 that it is located.

rekameohs

Yno said:

 I like mine RARE.

TriTip is this month's selection at our local Steak-Of-The-Month club, so I want to try this.  What temp would you pull for Rare or Medium Rare ?

Yno

I pull at 120. It cools a bit while I wait for the Egg to get to searing range. 125 for medium rare.

dmourati

Interesting. I cook a lot of SRF tri-tip.

JNDATHP

I pull at 115* because there are just two of us. We eat the ends that are thinner and when we reheat the thicker middle a day or two later, we don’t have overcooked meat. 

rekameohs

Yno said:

I pull at 120. It cools a bit while I wait for the Egg to get to searing range. 125 for medium rare.

Wow - that's a big difference vs pulling at 203.

I like my steaks at 129, but was assuming this was cooked more like a brisket, pulling at a higher temp.

JohnInCarolina

It is pulled at a higher temp, on purpose.

I haven't tried this approach yet with tri-tip, but more than a few here have said it works well.  I think @lkapigian has probably cooked more this way than anyone else here.  

SmokeyLosAngeles

loco_engr said:

Nice cook!
Looks yummy
What rub/rubs did you use?

I used some KC Mix.  I dont put a lot on.  But I put a lot of wood in the smoker

SmokeyLosAngeles

Gulfcoastguy said:

Lucky you. I have only found a tritip in the grocery store once. I rubbed it with Mickey’s coffee rub and cooked it direct to medium. I don’t think that our butchers know where in the cow 🐮 that it is located.

In california tritip is a very common cut of meat.  You can order them also from Snake River Farms

dmourati

About to do this with a SRF Black Tri Tip today. Wish me luck.

dmourati

Bottom side of mine dried out by the time the center came up to temp. It was still good. Tasted a lot like brisket to me. If I were to do it again I would wrap in butcher paper at about 160-165F, cook to 200F, then put it back on to firm up the bark for 10 mins or so.

SmokeyLosAngeles

dmourati said:

Bottom side of mine dried out by the time the center came up to temp. It was still good. Tasted a lot like brisket to me. If I were to do it again I would wrap in butcher paper at about 160-165F, cook to 200F, then put it back on to firm up the bark for 10 mins or so.

Yes its like a mini brisket.