Pulled some tri tip out of the freezer I smoked a couple weeks ago. Smoked about 5-6 hours like a brisket, it’s very comparable to a brisket flat. Too bad it’s only a 4 lb cut of meat.

My advice is to cook 2-3 @ a time. LOL!! I managed a meat market (The Beef People)) and cut meat from 1980-2006. Almost no one knew what a Tri Tip was or how to cook it when I got out of the business. Every single time a person asked me if we sold Tri Tip`s I would ask them if they were from California. 100 % of them were from there to. Never had a born Texan ask me about them either. Food Network and YouTube has changed what and how we eat today though. I would have never thought back in the 90`s when we ran sales on briskets for less than a buck that regular price 30 years from then would be over 4 bucks a lb. Plus, people getting in line before the sun comes up to pay almost 40 bucks a lb. for BBQ. Blows my mind.

Yea, 2-3 at a time would be ideal. But at $10 a pound, that’s pretty rich.

I always said...........Eat`n Ain`t Cheap.

Wait find them on sale and stock up

Problem is HEB is the only chain grocer for 35-40 miles, and they never put prime beef on sale.

I have never cooked a tri tip past medium rare, not sure I could let such a good cut be cooked any longer.

You’d be pleasantly surprised!

Amen. And served with homemade chimichurri sauce. .

Yep.