Author Topic: Tri-tip -- with a new (for me) rub  (Read 3214 times)

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Offline Tinzebra

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Tri-tip -- with a new (for me) rub
« Reply #-1 on: June 18, 2015, 08:41:46 PM »
My first Tri-tip -- a little over three pounds, took a little over an hour in the PBC, pulled at 125 degrees, then wrapped in foil for 20 minutes.  I used the following rub:

    2 tablespoons finely ground coffee
    1 ½ tablespoons kosher salt
    1 ½ tablespoons granulated garlic
    1 heaping teaspoon black pepper
    1 tablespoon brown sugar
    ¼ teaspoon cayenne pepper
    ¼ teaspoon ground cloves
    ¼ teaspoon cinnamon

Sorry for the large photo, need to figure out how to post a smaller one.


Offline Pappymn

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Tri-tip -- with a new (for me) rub
« on: June 18, 2015, 08:44:53 PM »
Looks perfect to me. I may be wrong but did you slice that with the grain?  If you did, take a look at the picture.
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Offline Tinzebra

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Re: Tri-tip -- with a new (for me) rub
« Reply #1 on: June 18, 2015, 08:53:15 PM »
Pappy - yes, I think I did slice with the grain.  I take it cross grain is better. 

Offline teesquare

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Re: Tri-tip -- with a new (for me) rub
« Reply #2 on: June 18, 2015, 08:56:20 PM »
Slicing across the grain - like with a brisket - makes the bite much more tender. You are not struggling with the length of the muscle fiber that way.

What you cooked sure looks tasty!
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Offline smokeasaurus

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Re: Tri-tip -- with a new (for me) rub
« Reply #3 on: June 18, 2015, 10:11:16 PM »
Don't mind the big pictures one bit...more beefy goodness.

Tri-Tips have different grain patterns throughout, the extra time when slicing to cut against the grain is worth it  :)
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Offline muebe

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Re: Tri-tip -- with a new (for me) rub
« Reply #4 on: June 18, 2015, 10:28:03 PM »
Tri-tip is a fantastic cut of meat. Slicing with the grain will make for a chewy experience. Still tasty regardless :P

You should try making a trisket. Just ask Pappy how good it is  8)
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Offline spuds

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Re: Tri-tip -- with a new (for me) rub
« Reply #5 on: June 19, 2015, 12:32:05 AM »
What a beauty! Nailed that cook!
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Offline drholly

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Re: Tri-tip -- with a new (for me) rub
« Reply #6 on: June 19, 2015, 12:42:13 AM »
You are doing great. The cut is difficult with a tri-tip - but you nailed the level of doneness and the juiciness. That is some very nice looking meat! One tip - don't get caught up in muebe's and Pappy's "trisket" feud... just sayin'...  ;) ;D ;D ;D Oh, and if you want to gig them both... just add a side of peas..  8)
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Offline Smokin Don

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Re: Tri-tip -- with a new (for me) rub
« Reply #7 on: June 19, 2015, 02:01:26 AM »
Looks great, nice cook!!! Cross grain is better but I bet it was good anyway! Don
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Offline SPAM

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Re: Tri-tip -- with a new (for me) rub
« Reply #8 on: June 19, 2015, 02:14:46 AM »
Looove me some tri-tip! Nice lookin cook. You will definitely notice a difference on the next one when you cut it cross grain, makes a big difference. Looks killer though!
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Offline Ka Honu

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Re: Tri-tip -- with a new (for me) rub
« Reply #9 on: June 19, 2015, 02:16:15 AM »
You should try making a trisket.

Like drholly, I was waiting for that one to show up. I'll buy the peas if they'll stop.
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Offline sliding_billy

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Re: Tri-tip -- with a new (for me) rub
« Reply #10 on: June 19, 2015, 04:07:26 AM »
Looks good.  Can't wait to see the next one (sliced the other way of course).
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Offline cgseymour

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Re: Tri-tip -- with a new (for me) rub
« Reply #11 on: June 19, 2015, 08:03:54 AM »
Looks good. I haven't done a tri-tip yet. Hard to find here in Northeast. Will have to see what my butcher buddies can do for me.

Nice job on the cook

Looks delicious

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Offline HighOnSmoke

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Re: Tri-tip -- with a new (for me) rub
« Reply #12 on: June 19, 2015, 09:33:00 AM »
Tasty looking tri tip no matter how you cut it!
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Offline viscera912

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Re: Tri-tip -- with a new (for me) rub
« Reply #13 on: June 19, 2015, 01:48:05 PM »
nice cook!!! tri tip is one of my fav's in the pbc.