Tri-tip fat layer, remove or not

[Wingman]

I have finally gotten my hands on a tri-tip, my first.  This is not a common meat item in Maine; I had a butcher cut it off the sirloin or whatever it is attached to.  So it came with a heavy fat layer on one side.  My plan is to hot grill it over charcoil so should I leave the fat layer on or remove it?  Thanks.

[teesquare]

Can you show us a picture of it? Often times in the East butchers are not familiar with " whole muscle tri tip"  and so they will cut off the top of the sirloin and call it tri tip. It also has a thick fat layer.

It took some searching to find a butcher that could get me real tri tip here. Does the grain of the muscle run the length of the piece of meat?  Thus the request for a picture .

[Wingman]

I have a hard time determining grain direction without cutting but here are photos -









These would have been up sooner but for some reason I couldn't connect to the forum.

Thanks for looking.

[smoker pete]

I would trim the fat cap off.  That's the preferred method here in Central/Northern California.  The shape of your Tri-tip is one I'm not very familiar with.  The photo below shows what Tri-tips normally look like here.  It also shows the grain and how to slice it against the grain (white lines).  Enjoy!

[Pappymn]

What Pete said. Looks different then mine

[Wingman]

Well, I went ahead and trimmed whatever it is I have.  It started as 2 lb. 13 oz. and the fat cap weighed 9 oz.  So it will be an interesting cook and meal.  Maybe I have yet to get my first tri-tip.  We will see.  Thanks for looking.

[drholly]

Looking forward to your results. Even if you haven't found the elusive tri-tip, I bet you'll have a great cook!

[Rummm]

Tried to login earlier, but kept getting an error message that I was trying to connect to the wrong url 

What he has there is technically the Sirloin Cap.

The Tri-tip, part of the Bottom Sirloin, starts in the Sirloin Tip (part of the Round), stretches over the top of the Sirloin (hip) and ends up just a short ways over the Loin. Some packers strip the Tri-Tip, Ball-Tip and Flap Meat before the Hind Quarter is broken down.

However, if none of the muscles are pulled, and the Hip is separated from the from the Loin, the partial Tri-Tip muscle is the Sirloin Cap.

I hope this makes sense to you?

[sliding_billy]

What Rummm said...

[Wingman]

What Rummm said...

Yup.  I found google photos of the Sirloin Cap and they sure look like what I have.  So I guess tri-tip will be another day, if ever.  Thanks, Rummm.

[Rummm]

What Rummm said...

Yup.  I found google photos of the Sirloin Cap and they sure look like what I have.  So I guess tri-tip will be another day, if ever.  Thanks, Rummm.

The Cap is still the same muscle, just NOT the whole thing, only part of it

[veryolddog]

Just a suggestion and I know it is counter to the directions of smoker pete, but what I do is I take a sharp paring knife and score the top of the fat as if I am going to play tic tac toe. Then I marinade this for 2 to 3 days before I put it on smoker.

This is a wonderful cut of meat. It is a steak like roast in quality. We cook this till the internal temperature reaches 130 degrees and then we wrap it in tin foil and store it in a cooler for an hour before it is served. It is really an excellent meat entree.

Ed

[smoker pete]

Just a suggestion and I know it is counter to the directions of smoker pete, but what I do is I take a sharp paring knife and score the top of the fat as if I am going to play tic tac toe. Then I marinade this for 2 to 3 days before I put it on smoker.

This is a wonderful cut of meat. It is a steak like roast in quality. We cook this till the internal temperature reaches 130 degrees and then we wrap it in tin foil and store it in a cooler for an hour before it is served. It is really an excellent meat entree.

Ed

Nothing wrong with your method Ed.  Similar to how we cook Tri-tip for sandwiches at the local High School.  Trim fat cap down to about 1/4 inch.  Score the fat, Marinade or Dry Rub overnight.  Sear the Tri-Tips, wrap in foil, cook till 130-135ºF, pull them and into the cooler till we need to slice them   



No matter how you do it ... It's all good!!!     

[Pappymn]

Now that is some tri tip!

[Wingman]

The Cap is still the same muscle, just NOT the whole thing, only part of it

Again, thank you, Rummm.  This forum is extremely fortunate to have your expertise in such matters. 

So I changed the cooking plan - I covered it with EVOO and then rubbed with Little Louie's Seasoned Garlic Salt with Plack Pepper.  I cooked it on the MAK at 300* until about an IT of 110-115 ( 40 min.).  I then put it on the gasser at 500* for 2 min./side to crisp it up a bit.  Then it went into a loose tent for 20 minutes.  So it was very yummy but just a tad chewy; but I am spoiled as it relates to meat quality.  I will be cooking this again, for sure.

It shrunk!




Plated with Spanish Rice and slaw - Oh yeah!