Tri tip Question

[j biesinger]

In an effort to increase my list of "things I like to smoke," I've been researching the tri-tip. My research has generated a few questions, hopefully some of you can help me answer some.

Tri's come from the round and the sirloin. Is one preferred for barbecuing?

How much do tri's typically weigh?

I've located a grocer that sells "sirloin tip roast." Would this be a tri from the sirloin?

How do tri's compare to brisket flats or points?

 

[Dave/G]

Just tooling around here and saw your post.
Tris come from the sirloin
Take a look at the cooking section. I've seen them between 1.5-2.5 lbs most at 2 lbs
Sirloin tip roast is a different thing entirely, at least up here
Tris are more tender than brisket from the start. They don't have all that muscle structure to tenderize.
I've had good luck doing them in the kettle. I do one at a time for two people. I go indirect at about 300* to an internal of about 115, then open all the vents, get the fire hotter and sear each side for 2 or so minutes or until I get that nice deep brown color. I tend to use one medium wood chunk for smoke HTHhttp://www.virtualweberbullet.com/tritip1.html

 

[K Kruger]

Dave is correct. Tri-tip comes from the sirloin. Specifically, it is from the 'bottom sirloin butt', along with the ball roast and the flap.

Sirloin tip is not from the sirloin. It comes from the round and is actually known as 'knuckle'. Sirloin tip is a marketing term that has been around for a long time though. They are, interestingly, located next to each other. They are different cuts (sirloin tio is amuch larger, rounder roast) with different appropriate cooking techniques, and textures.

 

[Alan D]

Tri-tip most often weighs about 2-3 lbs., but will get between 3-4 lbs. in extreme cases.

Some butchers have traditionally not liked to cut them, since they need to sacrifice some of the sirloin steaks, so I'm told.