I recently found tri tips on sale for $2.47 cents a pound, so i bought many of them. I would like to smoke them as i have heard many good things about this cut. I dont want to ruin a good piece of meat. Please give me your experience with this. Tell me how to do this. Thanks Jerry
Tri tip roasts
- Thread starter Jerry
- Start date
I've done them both ways and prefer the high heat method as well, with a nice coating of Susie Q's Santa Maria Seasoning.
A search just in the barbecuing forum yields 24 pages to look at. Tri Tip search results
A search just in the barbecuing forum yields 24 pages to look at. Tri Tip search results
Chris Finney
TVWBB All-Star
Great price.
Think about using the 'Reverse Sear' method over lump. (low heat 250-275, rest, very high heat)
Think about using the 'Reverse Sear' method over lump. (low heat 250-275, rest, very high heat)
Jacob Samarin
TVWBB Member
Mike Draper
TVWBB Super Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Finney:
Great price.
Think about using the 'Reverse Sear' method over lump. (low heat 250-275, rest, very high heat) </div></BLOCKQUOTE>
I agree, I did this last time and it turned out excellent.
Great price.
Think about using the 'Reverse Sear' method over lump. (low heat 250-275, rest, very high heat) </div></BLOCKQUOTE>
I agree, I did this last time and it turned out excellent.
LarryR
TVWBB Diamond Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by jerry:
I recently found tri tips on sale for $2.47 cents a pound, so i bought many of them. I would like to smoke them as i have heard many good things about this cut. I dont want to ruin a good piece of meat. Please give me your experience with this. Tell me how to do this. Thanks Jerry </div></BLOCKQUOTE>
Jerry,
I've done hundreds of tris and here's my .02; I've smoked them and done them high heat on kettles and gassers. In my experience, opinion and taste a tri tip's makeup does not lend itself to low and slow. It's a very lean piece of meat and thus in my experience does not benefit from low and slow like other pieces. Again, this is just my opinion, yours and others MMV.
If these are your first tris I'd recommend using a simple Santa Maria seasoning or maybe some Pappy's. Sounds like you're going to be doing more than one so maybe do one of each. If you're a marinade guy there's a very good Tequila Lime marinade on this site but I'd suggest doing one dry so you can experience the "natural" taste of a tri.
For years I always seared first and then finished in-direct then a couple guys on this board suggested I try searing at the end of the cook. I never would have thought to try this on my own but did at the suggestion of these TVWBB members; my tris have never been so good! I'll never go back to searing a tri at the beginning of a cook. Something else I suggest is throwing a wood chunk or two on your coals while cooking in-direct. I use red oak which is what I believe they use for "traditional" Santa Maria Tri-tip.
Here are some PICTURES of my first stab at tris using the end of cook sear. Here's a link to a pretty good THREAD that was going on grilling tris. The details on how I did the tri in the pictures labled "1st." I think I even have grill temps listed as well.
Enjoy your cook and let us know how things turn out.
I recently found tri tips on sale for $2.47 cents a pound, so i bought many of them. I would like to smoke them as i have heard many good things about this cut. I dont want to ruin a good piece of meat. Please give me your experience with this. Tell me how to do this. Thanks Jerry </div></BLOCKQUOTE>
Jerry,
I've done hundreds of tris and here's my .02; I've smoked them and done them high heat on kettles and gassers. In my experience, opinion and taste a tri tip's makeup does not lend itself to low and slow. It's a very lean piece of meat and thus in my experience does not benefit from low and slow like other pieces. Again, this is just my opinion, yours and others MMV.
If these are your first tris I'd recommend using a simple Santa Maria seasoning or maybe some Pappy's. Sounds like you're going to be doing more than one so maybe do one of each. If you're a marinade guy there's a very good Tequila Lime marinade on this site but I'd suggest doing one dry so you can experience the "natural" taste of a tri.
For years I always seared first and then finished in-direct then a couple guys on this board suggested I try searing at the end of the cook. I never would have thought to try this on my own but did at the suggestion of these TVWBB members; my tris have never been so good! I'll never go back to searing a tri at the beginning of a cook. Something else I suggest is throwing a wood chunk or two on your coals while cooking in-direct. I use red oak which is what I believe they use for "traditional" Santa Maria Tri-tip.
Here are some PICTURES of my first stab at tris using the end of cook sear. Here's a link to a pretty good THREAD that was going on grilling tris. The details on how I did the tri in the pictures labled "1st." I think I even have grill temps listed as well.
Enjoy your cook and let us know how things turn out.