First (non-unicorn) cook - 2.6# Tritip

[TentHunteR]

Fabulous!

I need to ask my local Sam's club if they will do this.

Me too. tri-tips are just hard to find around here.

[HighOnSmoke]

Excellent looking tri tip! My butcher does the same thing, cuts them up and sells them as tri tip loin steak. I fixed a couple last night (my unicorn cook  ) and I was not impressed with tri tip as a steak. 

[akruckus]

First off great cook, looks amazing.

Second, I think that is a  good price, I think my Butcher had a sign for $7.99/lb, but I wasn't really paying too close attention.  Was trying to warm up from below 0 temps.

[brentwoodkris]

Excellent looking tri tip! My butcher does the same thing, cuts them up and sells them as tri tip loin steak. I fixed a couple last night (my unicorn cook  ) and I was not impressed with tri tip as a steak.

Funny enough, my first (unicorn) cook last week was the tritip steaks (I just saw the label and meat coloring and grabbed the package because I was in a hurry) and I hooked all 8 steaks. I think I liked their flavor more too...could be just more surface area to rub with spices and/or absorb smoky flavor from the PBC. I'm going to try my hand with hickory on the next cook this week and see how/if it changes the flavor much.

[Savannahsmoker]

Me too. tri-tips are just hard to find around here.

Same here

[N. Ontario Smoker]

Tri-tips are super expensive here when you can find them. You have to know how to carve them or they will be chewy. Check out u-tube for the Weber carving lesson for tri tips. They get carved in two different directions. I bbq a great one and my buddy sliced it wrong while I was outside at the bbq and he ruined it. $38 down the drain.

[Scallywag]

Looks great from here!

[brentwoodkris]

As a follow-up, I cooked up the second tri-tip this past Friday and took a picture of the before and after. After having a bunch of heating frustrations (it was about 10F ambient outside), I was in too much of a hurry (or just hungry) to take a picture of the meat once I waited for it to rest and cut into it...I have been using the chimney method to light the PBC for these two cooks, but I might actually try the lighter fluid method (even though I vehemently despise lighter fluid - probably due to a poor experience about 15 years ago with Match Light charcoal...but that's neither here nor there) to see if it fixes my heating issues. I'm also definitely only going to use a single piece of rebar to fill the holes (I just found out from another member that you can use a single piece diagonally through the holes - exciting!) and see if the airflow improves my heating problems. I will say that since I had to vent the lid for the last 15 minutes or so to allow the PBC to heat back up, it created a great bark on the tri-tip! Now onto the promised before and after pics!

After the rub-down and coating with olive oil:


After resting:

[viscera912]

oh man, after doing a great setup, you leave us hanging without an internal shot!!! btw, what temp was the pbc when you hung the tip and what did it get down to? did it taste better than last cook?

[brentwoodkris]

oh man, after doing a great setup, you leave us hanging without an internal shot!!! btw, what temp was the pbc when you hung the tip and what did it get down to? did it taste better than last cook?

The PBC started around 300F (when I hung it) and kept falling down to about 220F. Each time it dropped that low, I know I increased the time of the cook because I had to vent the lid, but it did create that awesome bark. And yes, that bark made it taste AWESOME! Nothing like a bit of crisp on the edges of a tritip!

[TMB]

Love Tri-Tip and yours looks excellent.    Looking to do a Tri-Tip in the Rec-Tec then sear on the Grill2Go with GrillGrates!

Done this in the past and it works wonders   

[brentwoodkris]

Love Tri-Tip and yours looks excellent.    Looking to do a Tri-Tip in the Rec-Tec then sear on the Grill2Go with GrillGrates!

Done this in the past and it works wonders

Thanks! And that seems like an interesting idea on the Grill2Go. I don't have one, but my next big "try-out" cook will probably move onto a bottom roast. We'll see how it goes!