? on Tri Tips in BBQ Joints

[Vic C]

I'm a little baffled when I go to a BBQ joint. I have ordered Tri Tip from several different joints and I always get it as if it has been smoked like a brisket, the meat color is grey and not very appealing. Now when I do one I'll smoke it till the meat temp is 115 than I'll sear it so it is done and rested at 130 at medium rare. I always thought of Tri Tip to be the poor mans version of prime rib. Is it just me or is it normal for Tri Tips to be smoked way to long.

 

[r benash]

Actually I (and I think a good number of others) don't smoke them at all. Typically grill them like a big steak off heat then on for a reverse sear at the end. Comes out great every time.I tend to prefer mine medium rare. It's easy to leave them on too long in my opinion. Pretty much to the same temps you talk about. Are you really smoking in the WSM or are you grilling it over wood?

Sounds like the stuff in the restaurant are being left on a little too long?

Then again, around here you'll never really see tri tip in a restaurant

 

[Tim L.]

I cook my tris just like the previous poster mentioned (indirect, then reverse sear). Turns out red in the middle and juicy as heck. In the food joints in central CA it looks similar.

But yes, the one or two times I smoked one they looked more like you described.

And, they don't smoke em in Santa Maria etc where they first became popular. No need to.

Thanks

 

[Steve Whiting]

I have had them grilled the traditional "Santa Maria" style and I have had them smoked low and slow and I like them both ways. A local restaurant here in town smokes them and they are very popular. If I could only have them one way then it would be grilled but smoked Tri-Tip can be tasty also.