Tri Tip Troubles


 
Mac LA

Mac LA

TVWBB Super Fan
I trust everyone is doing well.

Just sent this question to Harry (using my 24/7 consultation).

I had some trouble this past weekend with some chewy tri tip so looking for some direction/advice.

Everyone said the tri tip was good and that I was being too critical, but I feel like they were being nice (free food remember). Anyway, picked up a choice 5lbs tri tip (2 of them in the pack) opting to skip the Prime just in case I screwed it up (good thing).

Must admit that I didn’t follow your directions to a T, so please feel free to bash me if I complete went off course. I applied rub, let sit for an hour, removed and place in the smoker at 275*. Let them smoke for an hour or so till the internals were around 110*, however, @110* it was much too “giggly” for my liking to I let them go to 120*. I quickly removed and put them on my gas grill to reverse sear and got the internals up to 130* on one and 136* on the other, and removed both to sit for an hour.

I personally feel like they could have been another hour on the smoker but since the internals were already at suggested pulling temp, I pulled.

Now the $25 dollar question; what did I do wrong? Did I get a crappy cut of meat, or did I jack the temps up?

I’ve been smoking every weekend and this by far was the biggest let down so far. My flavors are there, my problem has been getting meats tender (ribs and now tri tip).

Also, note to self; hickory and red oak are much much stronger than cherry, apple, peach…:laugh:

Please see some quick pics.
281swus.jpg

2572hrl.jpg

5agh3t.jpg

21jwwnd.jpg


Thanks

Johnny.

P.S. I know at least one person gave me some temps tips but I wanted to try Harry's method first. No disrespect to anyone that provide input. :cheers::wsm22:
 
For me, an IT of 120* is fine. The reverse sear over a very hot fire is only 2 - 3 minutes per side.
The meat can rest 15 minutes or so loosely tented. Don't forget to slice thin & across the grain.

I think you reverse seared too long & overcooked your TT. We like our TT rare to medium rare.
Slicing with the grain will make TT chewy.

It looks good in the pic.
 
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Robert-R said:
For me, an IT of 120* is fine. The reverse sear over a very hot fire is only 2 - 3 minutes per side.
The meat can rest 15 minutes or so loosely tented. Don't forget to slice thin & across the grain.

I think you reverse seared too long & overcooked your TT. We like our TT rare to medium rare.
Slicing with the grain will make TT chewy.

It looks good in the pic.
Click to expand...


Thanks for the input.

I think it may have been the cut. I did have someone else cut and I specifically told them against the grain so not sure.

The inside appears to be pretty pink for an overcook, don't you think?
 
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Johnny...

You noted that you thought it could use an extra hour, ie "I personally feel like they could have been another hour on the smoker but since the internals were already at suggested pulling temp, I pulled."

Tri-tip is totally different than, let's say, brisket or ribs. Those latter 2 are in need to extra heat to make them tender. Not so with the Tri-tip.
 
Bob Bass said:
Johnny...

You noted that you thought it could use an extra hour, ie "I personally feel like they could have been another hour on the smoker but since the internals were already at suggested pulling temp, I pulled."

Tri-tip is totally different than, let's say, brisket or ribs. Those latter 2 are in need to extra heat to make them tender. Not so with the Tri-tip.
Click to expand...

Got it; understood.

After reading a few replies, both here and another source, it seems that I let rest for entirely too long and cut incorrectly.
 
it might also help you to think of it like a great big steak rather than a larger cut as it appears.

Lean cuts tend to do better when cooked hot & fast instead of L&S since there's a lot less fat & collagen to render.
 
Thanks fellas for the stellar advice.

So it turns out it was the slicing method. I came home and saw the cut and it was with the grain, not against. I cut up the hunk I had left over and it was much more easier on the mouth....

Who would of thought that part would make such a difference...

Thanks again everyone!

Johnny O.
 
Mac LA said:
Now the $25 dollar question; what did I do wrong? Did I get a crappy cut of meat, or did I jack the temps up?
Click to expand...
First off Mac, your TT looks very good. I wouldn't call it medium rare, but I also wouldn't call it rare. You have a very consistent color from the crust to the center. That is a coveted cook. Hold your head up proud.

My Grandpa taught me about TT, long before it was popular. I can't say what he called them, but I'm talking about 1965

Anyway, what he taught me was to cook them high heat to break them down. I cook my TT over flames and if I had to guess, my cooking temp is at least 600 degrees. The high heat will make soften up the meanest TT you can have. My Grandpa would blacken the outside (to the point where I would call it burned) I "char" mine, but I don't blacken it like he did. But the bottom line.....TT like to be cooked high heat
 
ChuckO said:
First off Mac, your TT looks very good. I wouldn't call it medium rare, but I also wouldn't call it rare. You have a very consistent color from the crust to the center. That is a coveted cook. Hold your head up proud.

My Grandpa taught me about TT, long before it was popular. I can't say what he called them, but I'm talking about 1965

Anyway, what he taught me was to cook them high heat to break them down. I cook my TT over flames and if I had to guess, my cooking temp is at least 600 degrees. The high heat will make soften up the meanest TT you can have. My Grandpa would blacken the outside (to the point where I would call it burned) I "char" mine, but I don't blacken it like he did. But the bottom line.....TT like to be cooked high heat
Click to expand...

Thank you for the kind words Chuck. It does make me feel better that it wasn't a complete failure. I guess it's true that we are our own worst critic.

Going to try it again in a few weeks, I'm banned from smoking anything this weekend because my family is all "meated out"... :mad:

I'm pretty bummed but it gives me time to plan my first brisket.


P.S. Really interested to hear what he called them in 65...:coolkettle: lol
 
No harm in planning! My grand daughter has requested curried chicken this weekend so, I am mentally modifying my grill base and adding some "second rack" bracket studs for my rotisserie ring. I used some bricks and it simply was not the "Higher degree of elegance" I try to maintain!
My (OLD SCHOOL) hardware store/Weber dealer is a fabulous place, the stud project has set me back all of 85 cents and he threw in two sets of larger diameter wheels to "HotRod" my performer frame. Being a touch over six feet tall, the table height has become less comfortable as time passes. The larger wheels will allow greater grilling pleasure! I need to take him some delightful product when I get things finished, great guy! He's one of those "let me think for a second" guys who can tell you how to fix just about anything! Not a Home Depot kid by any stretch. HD has its place, this just ain't it.
 
Timothy F. Lewis said:
No harm in planning! My grand daughter has requested curried chicken this weekend so, I am mentally modifying my grill base and adding some "second rack" bracket studs for my rotisserie ring. I used some bricks and it simply was not the "Higher degree of elegance" I try to maintain!
My (OLD SCHOOL) hardware store/Weber dealer is a fabulous place, the stud project has set me back all of 85 cents and he threw in two sets of larger diameter wheels to "HotRod" my performer frame. Being a touch over six feet tall, the table height has become less comfortable as time passes. The larger wheels will allow greater grilling pleasure! I need to take him some delightful product when I get things finished, great guy! He's one of those "let me think for a second" guys who can tell you how to fix just about anything! Not a Home Depot kid by any stretch. HD has its place, this just ain't it.
Click to expand...


I was actually was looking into a performer earlier this morning for grilling. Good tip on the wheels, I'm 6'2 and really hate leaning over, unless it's on a motorcycle...lol
 
Mac, I have not installed them yet, I'm leaning toward the 16" inch ones that should raise the table level to about 33" form the stock 29. I have an elevated work place on my kitchen counter that measures about 39 and for long prep projects, it helps a LOT! Working at friends places is a different feel to say the least. I'm about the same height so, you know what I mean. I had an outdoor kitchen work table built that ends up at 39" and people grap tall stools and treat it more like a bar! It was a big hit at a family reunion.
I did install the second story studs on the inside of my rotisserie ring, cold test and first fitting seem like it will be quite a nice option when I have a lot of sausages, chicken, porksteak to play with!
 
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The tri tip looks good. I smoke my first one this past weekend and it was very tender and had good a smoky flavor. I have always made it on the grill but wanted to see what the difference was when smoked. Cooked it at 235-240 on the smoker the whole way through which took about an hour and 15 minutes to reach 140 internal temp when I pulled it off. I am used to seeing TT charred on the outside so I wasn't sure if it was really done because it was still brownish, but I decided to follow the recipe guide and take if off. Cut it open, was mostly reddish on inside and it was very tender and had a different but good taste. Next time I may smoke then sear to see if there is a difference in taste.
 
Nice job my friend the TT looks great!
Keep Cooking and try different methods until you find the one you like.
I feel the us "cooks" are our own worst critic.

I do my tri tip on the kettle indirect with hickory or mesquite. dome temp at 400. Once the internal hits 120 I remove from the grill. Take the lid off and the wood catches fire then I sear the TT to get a nice crust.

Then slice against the grain.
 
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