Tri- Tip Suggestions...

[Cal_BBQ Pit]

I am getting ready to smoke some Tri-tip and wanted to know some cooking suggestions. I am obviously going to use the TX BBQ rub, but any preperation tips? Cooking times? Thanks.

Cal_ BBQ Pit

[Texana]

Welcome to the Forum Cal_BBQ Pit.

Thanks for your post. Now just sit back and watch how many answers you get :!:

[BigBird]

Cal,

I have great success cooking them the "usual" low and slow method. I aim for a meat temp internally of around 165. I usually pull them at 160 and let them sit. That is usually around the three hour mark. Woods are usually oak or mesquite. And yes I do use the rub, I have used both, but since it is a relativly short cook I normally use #1.

You can actually grill them if you want, medium heat around half an hour or so, but my personal preference is to go ahead and smoke them. They turn out a little more tender and moist. But since it is a more tender cut (than say a brisket) it just is a matter of preserving that moistness.

Good luck and again welcome

Bob

[Woodman]

As a guy from Ohio, and a relative newbie, I am wondering....what cut is a tri-tip? What do I look for at the butcher or wholesale club? what heft or weight are they? And, what would you compare them to?-Woodman

[Qjunkie will]

Cal BBQ Howdy and welcome. BBQ Magoo is a good one one to ask on this one since this cut is big in California. How bout it MAGOO?

[Texana]

i put out an apb on Magoo....he is AWOL at the moment.

[JJ]

Tri-tip comes from the bottom sirloin, and is the end or tip, and it triangular shaped. Hence, tri-tip. They are usually a couple of pounds. They are called Sirloin Tri-tip roasts or steaks.

Hope this helps

[BBQDOUG]

Check it out everything you ever wanted to know about Tri-Tip

http://www.virtualweberbullet.com/tritip1.html

[Woodman]

Thanks doug, The Man, is what you are! Eventually, I'm going to get a couple of these.Woodman

[BigBird]

I am a fugitive from the People Republic of Kalifornia since I moved to America (Texas), a tri tip is a cut from a sirloin, it is as stated it is triangular in shape, around 2 pounds or so. Usually grilled over red oak, served with beans, salsa and tortillas. Sliced across the grain it is usually pretty tender and moist. If you ever hear about "Santa Maria BBQ" that is what they are talking about. It is a whole production to put together all the parts into a meal. If you have a Sam's club they can usually order it for you. especially if you buy a whole case of cryopac (12 pieces) they are packed two to a package. But again that is a reason for establishing a good relationship with your butcher. You know what each other want, and what they can get for you. Buying bulks like that allows you to break them down into individual servings, vac seal them and save it all for later when you need a "Q" fix and don't have 16-18 hours for a long cook. You can pull them around 3 hours and they are GREAT.

Bob

[Woodman]

Santa Maria BBQ aye? I love beans. I love Salsa. I love tortillas. I love beef! Man, this sounds like a natural progression. Thanks guys. Woodman

[Cal_BBQ Pit]

Man,
Thanks for all the good advice here. It took me a few days to get back to all of you, but man!! THanks, I now have a BA in Tri-tip smokin!!!


PS: I was born and raised in Menard TX!! I'm all about the Cowboys & brisqute!! :D :D