Oh man, Tri tip is soooo good

[Paul Hart]

I just ate half of a 3 lb TT by myself. Can be a tad chewey on places and super tender in others. I used oit barrels beef and game rub on it, a pretty hefty amount, and that stuff is no joke. It's tasty on beef. I have a 5lb bag of it!! Waaaaay too much. If anyone wants some and can figure out how to get it you are welcome to it.

[smokeasaurus]

I have used a jaccard tenderizer when seasoning a tri-tip and it really helps with those chewy parts 

Glad you loved Californias clame to fame in the BBQ world. Now ya just gotta toss some red oak in the bottom of your PBC for the true Santa Maria experience 

[Paul Hart]

Red and white oak grows like crazy around here, just waiting on one to fall or shed some branches. This one had some pecan and mixed with that PBC rub was quite delicious.
So the chewey parts weren't just my screw up? Glad to know.
My Chuck roast will be coming out of the PBC and into its beer and vegetable bath and into the oven here in about 5 minutes.

[smokeasaurus]

Red and white oak grows crazy round your parts      Where a bouts are ya Paul??

[muebe]

Tri-tip has a grain that runs in odd directions. Cut across the grain to avoid the extra chewiness.

We love tri-tip out in California. You should try making a Trisket

[ronman451]

Gonna have to try tri-tip in my PBC. I've never had it before...

I really dig the beef and game rub, but I'm a saltaholic.

[Paul Hart]

Im in Louisville Ky but I'm surrounded by woods. We have a lot of good smoking woods growing around here. The issue for me is identifying it. I found an app called leafsnap that will tell you what it is if you take a picture of its leaf. Pretty cool.

[sliding_billy]

Unicorn tri is the best!

[smokeasaurus]

Muebe is right about doing a trisket. Do not fear the trisket, embrace it as you should. Muebe is the father of the trisket.

Here is one of his outstanding trisket cooks

http://www.letstalkbbq.com/index.php?topic=1937.0

[Pappymn]

Trisket is an urban legend......like Bigfoot

[Paul Hart]

So Muebe, you cook yours all the way through like brisket huh? What's the texture like? Does it get rid of or make worse some of the chewy personality? If it gets super tender Id be interested in trying it for sure

[aliengriller]

I don't cook mine like a brisket--IF, like Muebe says, you slice it ACROSS the grain, you'll find the entire thing is quite tender, juicy and easy to chew.     Now, you've gone and really made me hungry!   My problem here is finding them--often advertised, but seldom in stock.   You know the story, "Oh, I guess the truck didn't bring us those advertised tri-tips today."    Groan.   

[muebe]

So Muebe, you cook yours all the way through like brisket huh? What's the texture like? Does it get rid of or make worse some of the chewy personality? If it gets super tender Id be interested in trying it for sure

Texture is similar to brisket. When done correctly it is super tender and not chewy. You must do the foiling for the second half of the cook or it will dry out. I like to foil when it reaches 140F to 150F IT. You can up to 160F. And let it cool before carving. Take it to an internal temp of at least 195F. 200F to 205F is better. 205F is the max. Also pay attention to the grain structure on a tri-tip. It does not run straight and changes directions. Cutting across the grain is important otherwise you will get chewiness.

And don't listen to Pappy. He refuses to go on a cruise ship because he still believes the earth is flat

[Pappymn]

Here is a picture I think captain jack did on tri tip. Shows you what Muebe is talking about.
Muebe also uses Tendarub on his trisket.

[Paul Hart]

Awesome I'll have to save that pic