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Low And Slow Tritip

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SmokeyLosAngeles
SmokeyLosAngeles Posts: 96
in Beef
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.  
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  • lousubcap
    lousubcap Posts: 32,341
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    However you get the results you want is all that matters.  Looks great.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • lkapigian
    lkapigian Posts: 10,760
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    Kiler results, I do them like this...watch the grain shifts in that bad boy 
    Visalia, Ca @lkapigian
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  • SmokeyLosAngeles
    SmokeyLosAngeles Posts: 96
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    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?
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  • lkapigian
    lkapigian Posts: 10,760
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    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 
    Visalia, Ca @lkapigian
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Smoked Tri Tip - A Pinch of Salt Lake
    ______________________________________________
    I love lamp..
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  • 4TheGrillOfIt
    4TheGrillOfIt Posts: 741
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    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. 
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
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  • danhoo
    danhoo Posts: 684
    edited August 2021
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    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.


    current: | Large BGE |  Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
    sold:| PitBoss pro 820 |  WSM 22 | 
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  • SmokeyLosAngeles
    SmokeyLosAngeles Posts: 96
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    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!!!
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  • bluebird66
    bluebird66 Posts: 2,727
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    That tri tip looks mighty fine!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • danhoo
    danhoo Posts: 684
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    This is one is on the rare side of med rare. 




    This was closer to medium.


    current: | Large BGE |  Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
    sold:| PitBoss pro 820 |  WSM 22 | 
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  • Langner91
    Langner91 Posts: 2,120
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    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!
    Clinton, Iowa
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