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Tri-Tip ?? #8347934 08/11/21 01:22 PM
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Saw a feature on Food TV last night. Slow smoked Tri-Tip hunk O Beef.

Lean, may be tough as a boot but may try one Saturday.

Anyone mess with one?

I guess just cook it till its "done"?


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Re: Tri-Tip ?? [Re: Buzzsaw] #8347943 08/11/21 01:27 PM
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Do not smoke it too long. Get to an internal temp of about 130-140 degrees. There are 2 different sides usually. Be sure and cut across the grain. Mighty fine eating if prepared properly. Season like you like your steak. I use Salt, Pepper, and Garlic.


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Re: Tri-Tip ?? [Re: Buzzsaw] #8347984 08/11/21 01:57 PM
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Tri-tip is awesome and isn't tough if you cook it right. The key is do not over cook it. If you go past medium rare, it'll get chewy on you. I do them all the time and do them 2 different ways.

One is to reverse sear. Smoke it at 225 until you hit a temp of about 120-125 (takes about 45 minutes or so). Then sear it at high heat for a minute or 2 on each side. Pull it, tent it, and rest it.

Other is to just cook like you do a steak, but at lower heat than I would typically do a steak. 325-350. Cook it to an internal temp of about 125 and then pull it, tent it in foil, and rest it for 10 minutes or so. Internal temp will continue to come up while it sits.

The rest is critical on these. Gotta let those juices redistribute. I think it's about the most flavorful cut of beef out there. Again, not tricky to cook, just don't over cook it. I tell people that if you like your beef cooked to medium or more, this ain't the cut for you. If you like it rare to medium rare, this is damn good. Also relatively cheap so I do this a lot when we have large groups at the house. Costco has prime grade tri-tip for $9-10 a lb.


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Re: Tri-Tip ?? [Re: Buzzsaw] #8347994 08/11/21 02:11 PM
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Tri-Tip is one of my favorite cuts, I have only done them in the sous vide but not above 130°. I have one in my freezer that I will smoke next time I do it.


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Re: Tri-Tip ?? [Re: Buzzsaw] #8347995 08/11/21 02:11 PM
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I really like tri-tip myself, and think they are wonderful on the grill. My preferred method is to clean them real good, and then slice into nice thick steaks where I can really see the grain BEFORE I cook them. I do like to marinate them a couple days longer (usually 5-7 days). They had Prime ones on sale last week at Sam's Club for $7/lb so I bought four of them.

Re: Tri-Tip ?? [Re: Buzzsaw] #8348218 08/11/21 06:50 PM
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Love em. I prefer to do a reverse sear on them or sous vide. They're usually too thick for any high heat cooking. Like others have said, don't take it past medium-rare. I highly recommend making a chimichurri sauce for it as well.

Re: Tri-Tip ?? [Re: Buzzsaw] #8348316 08/11/21 08:27 PM
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As Gumbeaux said, smoke until 120* internal, then sear both sides 'til medium rare. Let it sit a few minutes. Great stuff. If you have an HEB nearby, tell the butcher you want Pecanha.....it's even better and you cook it the same way.

Re: Tri-Tip ?? [Re: Buzzsaw] #8348643 08/12/21 12:58 AM
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Man that’s too bloody for me

Re: Tri-Tip ?? [Re: Buzzsaw] #8348733 08/12/21 02:10 AM
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Tri-tip is awesome but as said med rare. This one should have rested a touch longer but was still great!

Re: Tri-Tip ?? [Re: Buzzsaw] #8348737 08/12/21 02:20 AM
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Same texture as sirloin?


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Re: Tri-Tip ?? [Re: Buzzsaw] #8348793 08/12/21 03:19 AM
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someone said Pichana. This is the same as a Cullot. The main cut all the Brazilian steakhouses use.

Thanks for all, the great info guys. Think I'll try one this weekend

Blasphemy.........I have to cook it on a gas grill...I know. Guess I can cook indirect till 120*, Then sear it really good over direct heat till its 135*. Tent and rest.

What about wrapping it in pink paper and letting it rest in an ice chest like a brisket??


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Re: Tri-Tip ?? [Re: Buzzsaw] #8348798 08/12/21 03:23 AM
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Originally Posted by Buzzsaw
someone said Pichana. This is the same as a Cullot. The main cut all the Brazilian steakhouses use.

Thanks for all, the great info guys. Think I'll try one this weekend

Blasphemy.........I have to cook it on a gas grill...I know. Guess I can cook indirect till 120*, Then sear it really good over direct heat till its 135*. Tent and rest.

What about wrapping it in pink paper and letting it rest in an ice chest like a brisket??



Just go get you a 22" Weber Kettle Buzz with the "Slow N Sear" that you drop in one side. That way you can use charcoal & wood and give it some flavor....

Re: Tri-Tip ?? [Re: Buzzsaw] #8348802 08/12/21 03:26 AM
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A note to you and others. The pink butcher paper is great, if you can get it easily, but parchment paper works just as good and is thinner. It is non treated and good for 400-440 degrees. Easy to find in most groceries.

Re: Tri-Tip ?? [Re: skinnerback] #8348995 08/12/21 01:07 PM
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Originally Posted by skinnerback
Originally Posted by Buzzsaw
someone said Pichana. This is the same as a Cullot. The main cut all the Brazilian steakhouses use.

Thanks for all, the great info guys. Think I'll try one this weekend

Blasphemy.........I have to cook it on a gas grill...I know. Guess I can cook indirect till 120*, Then sear it really good over direct heat till its 135*. Tent and rest.

What about wrapping it in pink paper and letting it rest in an ice chest like a brisket??



Just go get you a 22" Weber Kettle Buzz with the "Slow N Sear" that you drop in one side. That way you can use charcoal & wood and give it some flavor....

Got one, its at my house. I guess I could cook it there and take it to GF's I agree 100% on your assessment !!

I bought the pink paper on Amazon but you can get customized from Meat Church last I checked.


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Re: Tri-Tip ?? [Re: Buzzsaw] #8349181 08/12/21 03:28 PM
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Heck yeah, let it rest on the drive over. You're going to want to cook this over wood or charcoal. They suck up the smoke very well.


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Re: Tri-Tip ?? [Re: Buzzsaw] #8349272 08/12/21 04:19 PM
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Originally Posted by Buzzsaw
Originally Posted by skinnerback
Originally Posted by Buzzsaw
someone said Pichana. This is the same as a Cullot. The main cut all the Brazilian steakhouses use.

Thanks for all, the great info guys. Think I'll try one this weekend

Blasphemy.........I have to cook it on a gas grill...I know. Guess I can cook indirect till 120*, Then sear it really good over direct heat till its 135*. Tent and rest.

What about wrapping it in pink paper and letting it rest in an ice chest like a brisket??



Just go get you a 22" Weber Kettle Buzz with the "Slow N Sear" that you drop in one side. That way you can use charcoal & wood and give it some flavor....

Got one, its at my house. I guess I could cook it there and take it to GF's I agree 100% on your assessment !!

I bought the pink paper on Amazon but you can get customized from Meat Church last I checked.



I would ask my girlfriend to go get my grill for me while I prepare meat and drink with my friends.

It's time to test the boundaries of your relationship.

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Re: Tri-Tip ?? [Re: Buzzsaw] #8350017 08/13/21 03:50 AM
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I looked back at my notes. Do not take it to 140 degrees. It will be over cooked. 120-130 depending on what you like. I hang mine in my Pit Barrel over Charcoal and Hickory. The rest is all important. But slicing across the grain is crucial. Enjoy


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Re: Tri-Tip ?? [Re: Buzzsaw] #8350680 08/13/21 07:42 PM
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Thanks Bobby !!!


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Re: Tri-Tip ?? [Re: Buzzsaw] #8350886 08/13/21 10:02 PM
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Perfection at its best. food


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Re: Tri-Tip ?? [Re: Buzzsaw] #8350926 08/13/21 10:37 PM
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I bet my Char Siu BBQ marinade would be awesome on the pointy end of a tri-tip!!

Re: Tri-Tip ?? [Re: Blank] #8351228 08/14/21 04:08 AM
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Originally Posted by Blank
I bet my Char Siu BBQ marinade would be awesome on the pointy end of a tri-tip!!

I had Char Siu once, Doctor gave me some Penicillin, cleared it right up.

BadaBoom banana2


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Re: Tri-Tip ?? [Re: Buzzsaw] #8353285 08/16/21 04:10 PM
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well, i did it and screwed it up. i over cooked . cooked on gas grill . seared both sides over super hot temp. moved it over to the "cool" side but left the one burner on HIGH. So, indirect cooking.
Well, got to watching something on TV and I thought it would take at least an hour to get to 140*. Went out in an hour and it was 174* bang

Took it and the Vidalia onions off, tented the meat and waited 10 minutes while the edamame cooked.

It was, med well to well. I thought it was going to be tough as a boot. BUT, to my delight. It was wonderful. FULL of flavor. I will definitely keep trying this till I get it right.

Probably turn the one burner to a low heat and check it often. I just seasoned with salt and pepper.

Sorry, dammit, I forgot to take pictures


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Re: Tri-Tip ?? [Re: Buzzsaw] #8353342 08/16/21 04:52 PM
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Good deal, sorry about the over-cooking. For info: On my 4 burner grill, if I have all four burners on HIGH, I can get it up around 600 degrees. Turn off 3 and the 4th down to LOW and it holds right around 225-240.

Re: Tri-Tip ?? [Re: Buzzsaw] #8353454 08/16/21 06:42 PM
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Go low heat first, then sear at the end. If you can find a way to get some smoke on it with that outdoor oven, do it. I've seen some metal boxes you can fill with chips and put on the burner. Probably better than nothing.

If you sear it first, you're going to limit the smoke you can get into it.


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Re: Tri-Tip ?? [Re: Buzzsaw] #8353504 08/16/21 07:48 PM
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I have had decent luck putting a soaked piece of wood mesquite or oak on the grate of a gas grill helping with smoke.


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