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Smoked Tritip

SmokeyLosAngeles
SmokeyLosAngeles Posts: 96
in EggHead Forum
I know many of you think its nuts to smoke a tritip but its so good.  This was a good one.  Snake River Farms 

Indirect 250 degrees for 6 hours or so until 203 internal temp.


















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Comments

  • WeberWho
    WeberWho Posts: 11,526
    Beautiful
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Yno
    Yno Posts: 529
    I have never cooked a tri-tip other than slow smoke and then sear. Love it that way. Ynette would love yours - I like mine RARE.
    XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
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  • loco_engr
    loco_engr Posts: 5,818
    Nice cook!
    Looks yummy
    What rub/rubs did you use?
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,335
    Lucky you. I have only found a tritip in the grocery store once. I rubbed it with Mickey’s coffee rub and cooked it direct to medium. I don’t think that our butchers know where in the cow 🐮 that it is located.
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  • rekameohs
    rekameohs Posts: 264
    Yno said:
     I like mine RARE.
    TriTip is this month's selection at our local Steak-Of-The-Month club, so I want to try this.  What temp would you pull for Rare or Medium Rare ?

    Raleigh, NC
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  • Yno
    Yno Posts: 529
    I pull at 120. It cools a bit while I wait for the Egg to get to searing range. 125 for medium rare.
    XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
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  • dmourati
    dmourati Posts: 1,300
    Interesting. I cook a lot of SRF tri-tip.
    Plymouth, MN
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  • JNDATHP
    JNDATHP Posts: 461
    I pull at 115* because there are just two of us. We eat the ends that are thinner and when we reheat the thicker middle a day or two later, we don’t have overcooked meat. 
    Michael
    Large BGE
    Reno, NV
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  • rekameohs
    rekameohs Posts: 264
    Yno said:
    I pull at 120. It cools a bit while I wait for the Egg to get to searing range. 125 for medium rare.

    Wow - that's a big difference vs pulling at 203.

    I like my steaks at 129, but was assuming this was cooked more like a brisket, pulling at a higher temp.


    Raleigh, NC
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  • JohnInCarolina
    JohnInCarolina Posts: 34,724
    It is pulled at a higher temp, on purpose.

    I haven't tried this approach yet with tri-tip, but more than a few here have said it works well.  I think @lkapigian has probably cooked more this way than anyone else here.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • SmokeyLosAngeles
    SmokeyLosAngeles Posts: 96
    loco_engr said:
    Nice cook!
    Looks yummy
    What rub/rubs did you use?
    I used some KC Mix.  I dont put a lot on.  But I put a lot of wood in the smoker
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  • SmokeyLosAngeles
    SmokeyLosAngeles Posts: 96
    Gulfcoastguy said:
    Lucky you. I have only found a tritip in the grocery store once. I rubbed it with Mickey’s coffee rub and cooked it direct to medium. I don’t think that our butchers know where in the cow 🐮 that it is located.
    In california tritip is a very common cut of meat.  You can order them also from Snake River Farms
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  • dmourati
    dmourati Posts: 1,300
    About to do this with a SRF Black Tri Tip today. Wish me luck.
    Plymouth, MN
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  • dmourati
    dmourati Posts: 1,300
    Bottom side of mine dried out by the time the center came up to temp. It was still good. Tasted a lot like brisket to me. If I were to do it again I would wrap in butcher paper at about 160-165F, cook to 200F, then put it back on to firm up the bark for 10 mins or so.
    Plymouth, MN
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  • SmokeyLosAngeles
    SmokeyLosAngeles Posts: 96
    dmourati said:
    Bottom side of mine dried out by the time the center came up to temp. It was still good. Tasted a lot like brisket to me. If I were to do it again I would wrap in butcher paper at about 160-165F, cook to 200F, then put it back on to firm up the bark for 10 mins or so.
    Yes its like a mini brisket.
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