My first Tri-Tip

[SmokinKat]

Cannot believe I haven't done this before!!!   (Full disclosure, I still have never cooked a brisket either, but I'm making baby steps!!)   

I found a tri tip roast in the "used meat bin" (discount section) at Safeway awhile back, so this poor cut has been languishing in my freezer for a couple of months.  I pulled it out and let it thaw last week, and decided to give it a tri (har har har) this weekend.

Smeared the roast down with a little olive oil, and a nice sprinkle of MAK sweet rub, then onto the 2 Star on SMOKE for a couple of hours.



Cranked the grill up to high, and removed the flamezone cover, then seared the outside of the roast until it hit 125° in the thickest part.

I set it aside to rest a bit, and sauteed up some brussel sprouts in butter in the cast iron.



James likes his steak a little more well done than I do, so this was perfect--  he got the thinner end where it was closer to medium, and I got the thick succulent medium rare that I love!



Drizzled a little balsamic glaze on the brussel sprouts, and we had ourselves a damn fine meal!



My slices were tender enough to cut with a fork!  Boy oh boy will I be doing this again!! 

[Smokin Don]

OH that looks good Kat!!! Love the sprouts too!!! See what you been missing! I need to do more too! Don

[akruckus]

I'll take a plate, with a little horseradish please!  BS with some bacon too!

[Pappymn]

Beautiful steak. Give Muebe my green orbs of death

[SmokinKat]

Double helping of green orbs of death for Muebe, you got it!!     

[HighOnSmoke]

Sure doesn't look like your first rodeo with tri tip Kat!  Perfectly cooked and I will help Muebe with the sprouts.

[Savannahsmoker]

Tri-Tip is looks perfectly done and with brussel sprouts now that is a great meal.

[rwalters]

Killer cook! Living in CA, and having tri-tip readily available...I honestly don't understand the infatuation with brisket. Yes, I've done my fair share of brisket cooks, and they are good...but tri-tip?!?!  IMO, no comparison! I have cooked tris so many ways, and in so many different cookers. My favorite method was discovered last year when I started doing low n slow tris on my MAK for 4-5 hours (yep, 4-5 hours). I take it to 130°...pull and rest for a few mins, and then give it a screaming hot sear for 60-75 seconds/side on my kamado. To die for every single time

[muebe]

Looks outstanding Kat! Your first one? I doubt it

Please give the "Green Death Balls" to anyone else

Next you should give a Trisket a try

[muralboy]

Nice job Kat - great looking plate

[sparky]

Great cook Kat.

[TMB]

That looks wonderful!  Well drop the green stuff 

[hikerman]

Very nice Kat! Tri-tip and beef shorties are by far my favorite beef cuts! Oh your brussels sprouts look tasty too!
Pssst.... some guys here think they are just gigantic peas!  No names but you know who!

[smokeasaurus]

Killer cook! Living in CA, and having tri-tip readily available...I honestly don't understand the infatuation with brisket. Yes, I've done my fair share of brisket cooks, and they are good...but tri-tip?!?!  IMO, no comparison! I have cooked tris so many ways, and in so many different cookers. My favorite method was discovered last year when I started doing low n slow tris on my MAK for 4-5 hours (yep, 4-5 hours). I take it to 130°...pull and rest for a few mins, and then give it a screaming hot sear for 60-75 seconds/side on my kamado. To die for every single time

I would much rather do a tri-tip or even a chuckie over a brisket. I think a chuckie done right is beefier tasting than a brisket. However, a couple times a year I get the urge to grab a touch nasty 14 lb packer and magically over time turn it into beefy butter 

Oh, and great job on the brisket, looks moist and tender.

[rwalters]

Killer cook! Living in CA, and having tri-tip readily available...I honestly don't understand the infatuation with brisket. Yes, I've done my fair share of brisket cooks, and they are good...but tri-tip?!?!  IMO, no comparison! I have cooked tris so many ways, and in so many different cookers. My favorite method was discovered last year when I started doing low n slow tris on my MAK for 4-5 hours (yep, 4-5 hours). I take it to 130°...pull and rest for a few mins, and then give it a screaming hot sear for 60-75 seconds/side on my kamado. To die for every single time

I would much rather do a tri-tip or even a chuckie over a brisket. I think a chuckie done right is beefier tasting than a brisket. However, a couple times a year I get the urge to grab a touch nasty 14 lb packer and magically over time turn it into beefy butter 

Oh, and great job on the brisket, looks moist and tender.

How do you do your chuckies? Curious!