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Low And Slow Tritip

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.  

Comments

  • lousubcaplousubcap Posts: 24,432
    However you get the results you want is all that matters.  Looks great.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • lkapigianlkapigian Posts: 8,222
    Kiler results, I do them like this...watch the grain shifts in that bad boy 
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • 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?
  • lkapigianlkapigian Posts: 8,222
    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

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • nolaeggheadnolaegghead Posts: 38,193
    Smoked Tri Tip - A Pinch of Salt Lake
    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



  • 4TheGrillOfIt4TheGrillOfIt Posts: 378
    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  
  • danhoodanhoo Posts: 171
    edited August 9
    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.


    2011 large BGE | 2000 Genesis Silver B | 2019 PitBoss pro 820 | 2016 Genesis E330 (bought used in 2021)
  • lkapigian 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!!!
  • bluebird66bluebird66 Posts: 2,505
    That tri tip looks mighty fine!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • danhoodanhoo Posts: 171
    This is one is on the rare side of med rare. 




    This was closer to medium.


    2011 large BGE | 2000 Genesis Silver B | 2019 PitBoss pro 820 | 2016 Genesis E330 (bought used in 2021)
  • Langner91Langner91 Posts: 594
    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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