cooking tritip like a brisket

fishlessman

any tips, how long, temps, is the wrap needed......does sous vide help etc. always cooked them med/rare before

Money_Hillbilly

@fishlessman I tried it a couple times and didn’t care for the outcome.  In my opinion there isn’t enough inter muscular fat.  I still prefer 8-10 hrs sous vide and a hot sear medium rare finish. 

fishlessman

Money_Hillbilly said:

@fishlessman I tried it a couple times and didn’t care for the outcome.  In my opinion there isn’t enough inter muscular fat.  I still prefer 8-10 hrs sous vide and a hot sear medium rare finish. 

its on dads request. 20 years ago had it on a fishing trip in new mexico done low and slow on a smoker sitting out front of a supermarket and he has been wanting it ever since.im surew it was marinaded as well.  i like it well enough as medium rare with a crying tiger sauce on it, similar to chimichurri but with heat. the things are pricey and hard to find up here which makes me reluctant, almost want to cut a brisket flat in half on the diagonal and tell him its a tritip....but

fishlessman

this is my normal tritip recipe, its a little different

marinade: says 1-4 hours, i went over night
2 tbls soy
1 tbls fish sauce
1 tsp sugar
some chopped green onion

roasted tomato chili sauce:
6 thai chilis
1/2 cup chopped onion
1/2 cup fish sauce
3 cloves garlic
16 cherry tomatoes
1/3 cup lime juice
4 tbls sugar
2 tabls pakak hot curry (optional)

bunch of chopped green onions

when the egg got up to about 500, put the chilis in and roasted til they were starting to char but not black,maybe a minute, took them out and added onion and whole tomatoes and did the same thing. let egg climb up for searing temps while back inside tossed some garlic into a dry pan for a half minute on med, added the pakak paste (this paste needs to be cooked according to the label) added a little water to avoid burning, then everything into a food processer. allow to cool, go cook steak, i think this would be real good with flank cooked med rare then sliced and sauce spooned on top

lousubcap

Haven't done it but here's a link to a recipe from Malcom Reed:
https://howtobbqright.com/2022/03/24/tri-tip-brisket-style/?mc_cid=230df1a179. 
I recall someone on here posted a slow smoked tri tip.  Hopefully they will be along.  

lkapigian

I do it all the time in the offset, prime or a "Good" choice is a must , that being said , My Cook Like A Brisket " is until the bark is set solid 170-180 YMMV. No it is not the Med Rare thick cut tri tip, but it never misses for me and the only way I do it at events and always a hit .....you don't need to take it upwards of 200, Im looking for bark 

fishlessman

lousubcap said:

Haven't done it but here's a link to a recipe from Malcom Reed:
https://howtobbqright.com/2022/03/24/tri-tip-brisket-style/?mc_cid=230df1a179. 
I recall someone on here posted a slow smoked tri tip.  Hopefully they will be along.  

kinda what i found looking, but waygu...... would be scared to cook it low and slow. i bought two so might do one this way and the other med/rare

fishlessman

lkapigian said:

I do it all the time in the offset, prime or a "Good" choice is a must , that being said , My Cook Like A Brisket " is until the bark is set solid 170-180 YMMV. No it is not the Med Rare thick cut tri tip, but it never misses for me and the only way I do it at events and always a hit .....you don't need to take it upwards of 200, Im looking for bark 

ive got choice with good marbling, but never saw a tritip not fully trimmed. is the fat cap a necessary item with this cook. do you foil or just cook it indirect til the finish temp

lkapigian

fishlessman said:

lkapigian said:

I do it all the time in the offset, prime or a "Good" choice is a must , that being said , My Cook Like A Brisket " is until the bark is set solid 170-180 YMMV. No it is not the Med Rare thick cut tri tip, but it never misses for me and the only way I do it at events and always a hit .....you don't need to take it upwards of 200, Im looking for bark 

ive got choice with good marbling, but never saw a tritip not fully trimmed. is the fat cap a necessary item with this cook. do you foil or just cook it indirect til the finish temp

I take the fat cap mostly off ( you can get unpeeled tri tip in california) if the fat cap is to thick it will not fully render at my finish temps ...like ribs brisket etc, that good rendering temp starts about where these are finishing ...once bark is set to my liking, I pull and rest, I put them in a pan as I am doing a lot, otherwise wrap in foil...there will be a ton of Jus so don't lose that 

It was a change at first for people ( in my area) having tritp this way as they were all used to thick cut red tritip, now it is like " this is tri tip, no way" ....I do slice with a meat slicer , often chilled and then reheated 

fishlessman

lkapigian said:

fishlessman said:

lkapigian said:

I do it all the time in the offset, prime or a "Good" choice is a must , that being said , My Cook Like A Brisket " is until the bark is set solid 170-180 YMMV. No it is not the Med Rare thick cut tri tip, but it never misses for me and the only way I do it at events and always a hit .....you don't need to take it upwards of 200, Im looking for bark 

ive got choice with good marbling, but never saw a tritip not fully trimmed. is the fat cap a necessary item with this cook. do you foil or just cook it indirect til the finish temp

I take the fat cap mostly off ( you can get unpeeled tri tip in california) if the fat cap is to thick it will not fully render at my finish temps ...like ribs brisket etc, that good rendering temp starts about where these are finishing ...once bark is set to my liking, I pull and rest, I put them in a pan as I am doing a lot, otherwise wrap in foil...there will be a ton of Jus so don't lose that 

It was a change at first for people ( in my area) having tritp this way as they were all used to thick cut red tritip, now it is like " this is tri tip, no way" ....I do slice with a meat slicer , often chilled and then reheated 

 thanks, will see if i can get the time to cook one of these things, for a first cook i would want to watch it verse leave and come back after so many hours which would be the norm for me

lkapigian

fishlessman said:

lkapigian said:

fishlessman said:

lkapigian said:

I do it all the time in the offset, prime or a "Good" choice is a must , that being said , My Cook Like A Brisket " is until the bark is set solid 170-180 YMMV. No it is not the Med Rare thick cut tri tip, but it never misses for me and the only way I do it at events and always a hit .....you don't need to take it upwards of 200, Im looking for bark 

ive got choice with good marbling, but never saw a tritip not fully trimmed. is the fat cap a necessary item with this cook. do you foil or just cook it indirect til the finish temp

I take the fat cap mostly off ( you can get unpeeled tri tip in california) if the fat cap is to thick it will not fully render at my finish temps ...like ribs brisket etc, that good rendering temp starts about where these are finishing ...once bark is set to my liking, I pull and rest, I put them in a pan as I am doing a lot, otherwise wrap in foil...there will be a ton of Jus so don't lose that 

It was a change at first for people ( in my area) having tritp this way as they were all used to thick cut red tritip, now it is like " this is tri tip, no way" ....I do slice with a meat slicer , often chilled and then reheated 

 thanks, will see if i can get the time to cook one of these things, for a first cook i would want to watch it verse leave and come back after so many hours which would be the norm for me

I have not egged it this way, only in the offset as the bark sets well from the massive airflow , but they don't take that long ( not like on youtube the " like a brisket videos ) couple hours +- a bit ...not sure if you can set a bark that fast on an egg 

Legume

@fishlessman how do you marinate a whole tri tip in 3 tbl of liquid?

fishlessman

Legume said:

@fishlessman how do you marinate a whole tri tip in 3 tbl of liquid?

that recipe was probably for a single strip steak. have used it for strip, ribeye cap, tritip, aldis has an eyeround presliced 1/8 thick etc.  i just use the proportions and go from there. theres usually enough crying tiger sauce for eggs the next day or a couple burgers

lkapigian

This was yesterdays tritip, salted overnight… pepper and granulated garlic added later , only wrapped when it came off after the bark was to my liking , think it ran 250 average with a couple spikes and dips ,rested in the warming oven for a couple hours 

fishlessman

lkapigian said:

This was yesterdays tritip, salted overnight… pepper and granulated garlic added later , only wrapped when it came off after the bark was to my liking , think it ran 250 average with a couple spikes and dips ,rested in the warming oven for a couple hours 

that looks really good, rained too hard to stand next to the egg this weekend so stood under the roof with the gasser......soon