Tri tip


 
JohnTak said:
This was at 3 hours at 250* then wrapped in foil for 2 hours at 250* rested for 1 hour. Juicy fork tender dinner for 9.
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John, what was the internal temp when you took it off the grill? Were you going for more of a brisket type of cook on these? I've seen people do that, but I love "traditional" grilled Tri Tip so much, I haven't tried it.

Looks great, BTW!

Rich
 
Rich G said:
John, what was the internal temp when you took it off the grill? Were you going for more of a brisket type of cook on these? I've seen people do that, but I love "traditional" grilled Tri Tip so much, I haven't tried it.

Looks great, BTW!

Rich
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It’s like a brisket cook, internal temp 203*. Most of my friends don’t like to to see red in the meat so this is perfect. SPG seasoning and no wood smoke just B&B oak lump. Had a great smoke ring!
 
JohnTak said:
It’s like a brisket cook, internal temp 203*. Most of my friends don’t like to to see red in the meat so this is perfect. SPG seasoning and no wood smoke just B&B oak lump. Had a great smoke ring!
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I'll have to try this on a TT sometime! Thanks, John.

R
 
JohnTak said:
It’s like a brisket cook, internal temp 203*. Most of my friends don’t like to to see red in the meat so this is perfect. SPG seasoning and no wood smoke just B&B oak lump. Had a great smoke ring!
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interesting. served as slices or shredded? on a bun or plate? i've always done TT as a steak, 130-135F pull temp then rest. santa maria style has always been my fave; nice char and good crust, served on a baguette with a garlic aioli and red onions. any pics of the finished and sliced product?
 
Rich G said:
I'll have to try this on a TT sometime! Thanks, John.

R
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I did this once. It’s pretty good, but not brisket good (not enough fat and takes almost as long as a small brisket). It’s nice if there’s only a couple of you and you don’t want to make a larger brisket. I still prefer my TT’s mid rare.
 
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Brett-EDH said:
interesting. served as slices or shredded? on a bun or plate? i've always done TT as a steak, 130-135F pull temp then rest. santa maria style has always been my fave; nice char and good crust, served on a baguette with a garlic aioli and red onions. any pics of the finished and sliced product?
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It was served as slices with a rigatoni casserole. Sorry once my guests show up I forget about pictures, I have missed many photo ops because I was trying to be a good host. The meat could have been served in many different ways, we had knives out but most people just used their forks. Maybe too tender for some folks but I hate tough meat. I chose not to use any wood since some people don't care for the smoke taste. The result was very versatile leftover meat, tacos, sandwiches or just rice.
 
JohnTak said:
It was served as slices with a rigatoni casserole. Sorry once my guests show up I forget about pictures, I have missed many photo ops because I was trying to be a good host. The meat could have been served in many different ways, we had knives out but most people just used their forks. Maybe too tender for some folks but I hate tough meat. I chose not to use any wood since some people don't care for the smoke taste. The result was very versatile leftover meat, tacos, sandwiches or just rice.
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I'm finally getting used to taking pictures of food, I will try to take some pre dinner pictures. I actually did a disservice to my guests that brought all of the side dishes and desserts. ;)
 
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