Tri-Tip

Unknown

Did a tri-tip last night. Used Cowlick and garlic salt for seasoning. Seared at 700 on both sides. Removed and let egg get down to 300 to 325 and put tip back on indirect till internal temp. was 130. Looked perfect when I took it off and sliced it. Thought it was going to be great. It was a let down. It was very tough. Did I do something wrong or was it just a tough piece of meat. Did it one other time and although it was too done that time, I don't recall it being so tough. Any suggestions?

Morro Bay Rich

Chuter,
If you slice it with the grain, you can wear it as soles on your boots. If you slice it thin against the grain you will wonder if it is the same piece of meat it is so tender. From one who lives very near tri-tip land (Santa Maria, CA).

Unknown

Morro Bay Rich, I did slice across the grain. Do you do anything else with yours such as marinade it?

Morro Bay Rich

Chuter,
I don't marinade. I use seasoning mentioned in the Food Network recipe for Santa Maria Tri-tip (LINK). I put the seasoning on heavy and let it set for a couple of hours at room temp; sear at 600 degrees 2 min/side; drop the Egg temp to 350, put tri-tip back in Egg and pull at 125-130. It has always turned out fantastic.
[ul][li]Santa Maria Tri-tip[/ul]

BajaTom

Chuter,
Did you buy a USDA Choice tri-tip? That is the most important part of buying beef. USDA Select is tough and chewry most of the time. The end product with a select will not be moist. With that being said you will on occasion get a tough piece of choice meat. Get to know the person behind the counter where you buy your meat. Once you develop a good relationship they will not steer you in the wrong direction when buying meat. I would not let my internal temp go above 135/140 or you will over cook it. LOL, Tom