About three weeks ago, I tried my first Tri Tip Sirloin roast. The results, in my opinion, were excellent as we cooked the meat till it was rare to medium rare. Delicious! Very tender and a great flavor.
So, since Wednesday, I have been marinading another Tri Tip with a mixture of rub and liquids that just add a wonderful flavor to the meat. And, today, the Tri Tip went into the smoker. Again, I set the Yoder on 250 degrees and put it in the smoker. When the internal temperature hit 130 degrees internal temperature, I removed the meat from the smoker, wrapped it in tinfoil, and then towels, and placed the meat into my Playmate Cooler where it sat for an hour.
Here's what it looked like after I sliced it up for the family for dinner.
There those who like to cook this as a Trisket. So well done that the meat falls apart. That's ok, but when this meat cooks up so beautiful and tender at rare to medium rare, I cannot be among those followers. If this were a chuck roast or a brisket, yeah, I could see this.
There really are very few meats that can be slow cooked and removed in smoking that rare to medium rare. I have done a Prime Rib which was absolutely fantastic but there does not really seem to be a lot of other cuts that can be done in this manner. Smoking food was designed to take tough cuts of meat, cook them at a low temperature for very long times. in order to tenderize the meat. I really cannot bring myself to take a piece fo meat that is already tender and cook it to death.
That's my story and I am sticking to it.
Ed
