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Low & Slow Tritip.
SmokeyLosAngeles
Posts: 96
in Beef
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
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Want to try this sometime. What internal temp did you take it to?
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cookingdude555 said: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 -
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 -
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 -
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.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. -
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.SmokeyLosAngeles said:
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.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."I've made a note never to piss you two off." - Stike -
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, noJohnInCarolina said:
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.SmokeyLosAngeles said:
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.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.Visalia, Ca @lkapigian -
That makes total sense to me, Larry. If someone else cooked this for me, I'm sure I'd be happy to try it.lkapigian said:
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, noJohnInCarolina said:
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.SmokeyLosAngeles said:
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.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."I've made a note never to piss you two off." - Stike -
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.
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I'm sure, just like a brisket, it depends on the quality of beef you start with.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.
A good Choice or Prime grade will have more fat and be juicier than Select Grade.Thank you,DarianGalveston Texas -
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.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.
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Looks very delicious
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Nice!
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That looks fantastic!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va
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