Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: veryolddog on June 24, 2013, 11:53:43 AM
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I have heard so much about Tri Tip Sirloin for the last 3 months that I have been looking for them in all of the markets that I shop. Here in Texas that would be HEB, Sam's Club and Granzin's Meat Market. Finally, last Saturday, I stopped in Granzin's Meat market and I asked if they had any Tri Tip Sirloins and they showed me a whole row in the beef meat cabinet. The biggest that they had was a little over 2 lbs. I subsequently purchased it.
1. I would like to cook this for the next family dinner on this coming Sunday. I do want to cook this on low heat nice and slow. I have been reading that 225 degrees is a good temperature. If you have other thoughts, please let me know as to the best temperature.
2. Also, we prefer our beef medium rare and nice and pink on the inside. Again, I have heard people say that they terminate the cook from 130 degrees to 145 degrees. Given that we like ours medium rare to rare, what would be the end temperature of this meat?
3. Roughly how many minutes per pound do you estimate for smoking a Tri Tip to this point so that I can plan on a delivery schedule from grill to plate.
I thank you for you input.
Ed
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Ed:
If I understand correctly, you want a nice smoky flavor profile and a rare to medium rare interior.
That being the case - one way to achieve the goal is by cold smoking the meat for a couple of hours, then HIGH heat grilling to finish it.
This way you get the smoke, and the grill marks - with meat cooked to the internal temp you desire.
Do you have a Maverick 732 remote thermometer? It would help you in your first attempt, and prevent over/under cooking the Tri=Tip.
T
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Yes! Forget the trisket. Smoke as low as you can for as long as you can. I'm thinking an hour or so vs a couple of hours. Then move on to the gasser with grill grates on high. Maybe 5 minutes each side. Pull at 135. Perfection!
DK117
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I did one yesterday for dinner.. Cooked between 275-300 degrees and pulled at 130 to rest before slicing.
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Just a clarification of my previos post Ed: When I mention "cold smoke" - I mean using something like a Amazen Smoker tube, with no heat coming from your cooker. Until you are ready to sear the outside of it.
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For low and slow (225-250) to medium rare (125 and then a rest IMO), I would plan on about an hour per pound. If you have never made Tri-Tip, the one big thing to understand is how to cut against the grain. There are three grain patterns to deal with. There is a good quick video at the bottom of this page that will show you how to carve it.
http://www.virtualweberbullet.com/tritip1.html
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Captain posted this pick once. And I like it!
Pull at 125 degrees
(http://img.tapatalk.com/d/13/06/25/udeny7ev.jpg)
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Season the outside with white pepper, black pepper, and salt.
Make small slits into the meat and stuff with slivers of garlic.
Put in the smoker at 225F until the internal temp reaches 120F.
Then get a cast iron skillet with some oil screaming hot.
Sear the whole tri-tip on both sides for several minutes.
This should bring the internal temp to about 135F.
Let it rest for at least 30 minutes then follow the slicing diagram above.
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And...certainly - several methods will work. I have done low and slow and the hot and fast with Tri-Tips.
The reason I have become a fan of the hot and fast ( after cold smoking - to get the flavor we all love ;)) is that the Tri-Tips seem to be more tender and juicy than when I have done them low and slow -
Hard to go wrong any way you cook it Ed...Tri Tip is just that good.
I like mine to have a nice seared outside, some smoke flavor, and have the look and texture like a prime rib when I cut it. That is why I do the cold smoke/hot fast finish.
T
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There are as many methods to smoke/cook a Tri-Tip as there are Pitmasters ;D Bottom line: It's all good!!! ... Here's another Tri-Tip method for your consideration ...
Rubbed the Tri-Tip with EVOO and seasoned with Salt, Pepper, Garlic Salt, etc. Tightly wrapped in plastic and fridged overnight. Smoked the Tri-Tip at 225ºF for an hour
(http://i854.photobucket.com/albums/ab105/papa_peter/Beef/MAKTri-Tip01012013/Tri-Tip3_zps4b5e92f9.jpg)
Increased the temperature of the MAK 2 Star pit to 280ºF until the internal temperature of the roasts reached 145ºF (130º - 140ºF if you prefer rarer). Rested under a foil tent for 20 minutes.
(http://i854.photobucket.com/albums/ab105/papa_peter/Beef/MAKTri-Tip01012013/Tri-Tip5_zpsce23f197.jpg)
Sliced against the grain. Works for us :D ;)
(http://i854.photobucket.com/albums/ab105/papa_peter/Beef/MAKTri-Tip01012013/Tri-Tip6_zpsbbe6ed5c.jpg)