20 LB tri tip


 
T

Tom Mccann

TVWBB Fan
I plan on doing a 20 LB tri tip on smoke day. This much more larger and denser than the last one I did. Just wondering if the same method for the high heat brisket would work here?
 
20 lbs of tri tip or a tri tip that weighs 20 lbs? There is no such thing as a 20 lb tri tip.
http://www.virtualweberbullet.com/tritip1.html
I guess you could put about 10 of them together using the recently discussed meat glue.
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Thanks for the replies thus far. Well it's a frozen package my wife brought home from Smart and Final. The label says CF Tri Tip. So I guess that I will thaw it out before Smoke Day and see what I have then decide on the cooking method from there.
 
Sounds like you have a package of many frozen tris. Maybe 8 or more in there. Happy eating.
What does the CF stand for?
 
The method for high heat brisket would not work for a tri tip, it would come out way overcooked and tough. There's not enough connective tissue in a tri tip to put heat on it for that long.

The optimal ways to cook tri tip are (in order, in my opinion) 1. santa maria style flipping it every minute or so over a hot direct fire and 2. with a reverse sear, indirect heat taking the tri tip to an internal of 100 or so and then searing over hot fire until it's your desired internal temperature. Seasoning in either method is up to you but I prefer simple with just salt, pepper, and garlic powder.
 
This works for me. Meat comes out juicy and tender every time. I sear for about 3 minutes each side at about 350-400 then indirect for about 15-20 minutes to an internal of 125-130. The outside ends up nicely marked and the inside is just right for us. JMO
 
Again thanks for the help here. My hunch here is that you're all on the money about what I have in the cryovac pkg is at least a few Try tips. So in that case I will be grilling the Tris and smoking ribs and ABTs on Smoke Day.
 
Tom - nothing to add to the above except take a look at Chris's food section on tri-tip here . Especially the part about cutting pattern. This is key with Tri. It's very important to be cutting across the grain and directly impacts the experience. The grain in tri tip can be confusing if you're new to it.
 
There is NO WAY in the world you have a 20# tri tip ...Unless your butcher has a herd of elephant's ...and he's selling a mislabeled product.
 
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