My 2nd Tri-Tip Beef Roast

[Smokin Don]

Don that looks superb! I love the crust you got. 


What all was in the seasonings you used?  It looks liked some dried minced garlic, parsley flakes, pepper, red pepper flakes... am I close?

Ya got it right TH, this was in the post."My seasoning was a simple Santa Maria style of a tablespoon each, salt, dried garlic flakes, parsley and my pepper was a mix of red white, green, and black peppercorns ground course." I love that mix for any steak. Don

[Smokin Don]

The past week-end was a tri-tip time and I think everyone had theirs sliced correct except me!  I didn't notice when I sliced to serve, only after I uploaded the photos. I thought I remembered which point to angle from, next time I will mark it. It was really tender enough it didn't matter. Here is a photo of some I sliced for my supper tonight, sliced correct. I had it with some rice and carrots. My wife had a tooth pulled today so I guess I will have to eat the rest myself! Don

[TentHunteR]

Don that looks superb! I love the crust you got. 


What all was in the seasonings you used?  It looks liked some dried minced garlic, parsley flakes, pepper, red pepper flakes... am I close?

Ya got it right TH, this was in the post."My seasoning was a simple Santa Maria style of a tablespoon each, salt, dried garlic flakes, parsley and my pepper was a mix of red white, green, and black peppercorns ground course." I love that mix for any steak. Don

Ahhh... I see it in the original post now (brain fart  ) - Thanks Don!  We have some mixed pepper corns, so I'll be giving this a try very soon!

[muebe]

Now Don I know where you are at Tri-tips can be a bit pricey but in California they are plentiful, always on sale in the summer, and a California staple.

I have a method that Jim(Jim's Barbeque) told me about where you cook the Tri-Tip like a brisket on low until the internal temp s 200F. It comes out moist, tender, and delicious. I call it Trisket. I thought Jim was crazy until I gave it a try. Of course I used $2lb Tri-Tip so it makes it easier to experiment.

In California good brisket can be a bit pricey and actually I can get Tri-Tip for less many times. Plus they will cook faster and come in a more manageable size.

So if you are interested I will smoke the Tri-Tip at 225F to 140F internal temp then tightly wrap in foil and finish at 260F until the internal temp s 200F. Let it rest then slice across the grain. You can also stuff it with garlic before smoking.

[TwoPockets]

Now Don I know where you are at Tri-tips can be a bit pricey but in California they are plentiful, always on sale in the summer, and a California staple.

I have a method that Jim(Jim's Barbeque) told me about where you cook the Tri-Tip like a brisket on low until the internal temp s 200F. It comes out moist, tender, and delicious. I call it Trisket. I thought Jim was crazy until I gave it a try. Of course I used $2lb Tri-Tip so it makes it easier to experiment.

In California good brisket can be a bit pricey and actually I can get Tri-Tip for less many times. Plus they will cook faster and come in a more manageable size.

So if you are interested I will smoke the Tri-Tip at 225F to 140F internal temp then tightly wrap in foil and finish at 260F until the internal temp s 200F. Let it rest then slice across the grain. You can also stuff it with garlic before smoking.

Muebe, how would you compare traditional cooking to 135-145 to the "trisket" as far as being juicy and tender? Does the trisket have the red/pink showing like one cooked medium rare? My wife likes beef cooked medium well to well done which is a problem for me with prime rib but I have never cooked a tri-tip and since I have now found a source here in Alabama I want to try one. I would like mine a nice juicy barely medium rare but if I can cook one to higher temps that would still be juicy and tender, she might eat it.

[CaptJack]

I haven't cooked one yet
but a trisket sounds like it falls between a brisket and a low&slow prime rib
I really like tri-tip so that will be the next cook
GO muebe

[muebe]

Here are picks of a Trisket cook I did. Took the IT to 200F. Does it still look tender?

[Smokin Don]

Thanks for the tips on doing a trisket muebe, your's do look pretty! I kinda hate to mess with the method I just used, I would compare it with eating a well prepared filet mignon. But with the fat content it may have been great with your method. From what all I have read the tri-tip was first done in CA and done low & slow over red oak wood. In other discussions people have had sucess doing them low & slow or hot & fast so it looks like it is pretty versitle as to how you cook it. Until a year ago you could never find it here in Ohio. This one just under 3 lbs my butcher charged me about $11 so just under $4 a lb & it was frozen. I think he charged me more for the first one. He never has them in the meat counter. I hardly ever see them in groceries here. The one time I remember one was over $7 a pound. I think I will try your trisket method on the next one, thanks, Don