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Tri Tip was on sale this weekend. Rubbed with S&P and garlic. Smoked on my WSM using red oak chunks for about 90 minutes to 125F internal. Finished directly over the charcoal for about 5 minutes a side to crust. Sliced about 1.5 inches thick for serving.

https://instagr.am/p/BJHHe6DjZOG

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Looks great! Too bad you ruined it with all that green stuff next to it!

Tri tip is up another 4-5 dollars.

Saw a prime tri tip at the grocer this weekend. Picked it up, looked up a Bobby Flay way to cook it... Seemed simple enough, sear it on each side, reduce the heat and cook it to medium rare/ medium.. Just like I do with every other steak and it turns out better than any restaurant..

Seasoned it with salt, pepper, granulated garlic. Seared about 5 mins per side then reduced heat and cooked to 135. Rested 15 mins, sliced it up... Tough as nails. First and last time I eat that piece of meat.. I'll stick to ribeye and tenderloin.

Tastes like a brisket if I were to cook
It medium rare

You probably over-cooked it. Tri tip needs to be cooked to the rare side of medium rare. Also, did you slice it against the grain? If not, that will make it tough too.

I did slice it against the grain. Maybe overcooked... Still not worth the money compared to other steaks

At 135 I think you overlooked it. I put it on the egg to an internal 115 (egg temp at 225 for smoke) then take it off while I crank the egg to lava level. It takes about 10 minutes while I wait. Then it gets just a couple of minutes per side. It finishes at 120-125.

Edit: I also slice it pretty thin to serve. Thinner than I slice brisket for sure.

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I need to try one of these in my WSM

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I did my first one (2#) yesterday and it turned out great. If anyone in your house doesn't like "red" meat, it may not be for them (my 8-year old wasn't a fan, but unless it's a burger, she's not a big fan of beef in general). I smoked it at about 250-ish for around 2 hours and it was about 125-130 in the center. Then I threw it on a raging Smokey-Joe for a minute or two per side. Took it off thinking it may have been overdone a bit because the center was registering 140, but it was still really good. After resting for 10-15 minutes, I sliced it and there was still a lot of color and moisture, surprisingly.

Bought a great looking one yesterday afternoon and when I got home my thermometer was broken... Don't trust myself with one of these without one. Hopefully weber honors their warranties well. Will stop at Lowes and Bering on the way home so this sucker doesn't go to waste.

Put one in a sous vide yesterday at 127 for 4 hours, then seared for just under a minute a side. Turned out great.

Just put in a tri tip sous vide for tomorrow evening.

How long are you keeping it in? I was weary of going too long and it getting mushy.

I'm thinking the same thing. Putting it in the water bath in the morning would be fine.

I've done 4, 10 and 24 hour and so far the wife and I prefer the 24 @ 135-136.

Tri-tip has relatively little connective tissue. You shouldn't need to sous vide it any longer than you would cook a normal steak (that size). A normal sized Tri-tip shouldn't need more than 3-4 hours.

Depends on how you like your steak I guess.

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Tri Tip is used in all of the chili cook off competition recipes. I tried it for the first time a few years ago. Turned out great.

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How do prep it? Cook whole then cut up or cube it, brown it, then add it? I always use chili grind but would like to add tritip.

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Tri Tip is used in all of the chili cook off competition recipes. I tried it for the first time a few years ago. Turned out great.

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How do prep it? Cook whole then cut up or cube it, brown it, then add it? I always use chili grind but would like to add tritip.

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Cut it into small cubes against the grain. Brown well then proceed as normal.

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Tri-tip has relatively little connective tissue. You shouldn't need to sous vide it any longer than you would cook a normal steak (that size). A normal sized Tri-tip shouldn't need more than 3-4 hours.

Depends on how you like your steak I guess.

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Cutting it thin, thinner than brisket, greatly increases the tenderness and palatabilty.

It's also great in a ground meat mixture if you're grinding your own blend for burgers, etc.

Yep. I cut it in cubes 1/4 inch to 1/2 inch cubes and browned in small batches. Small batches so it doesn't steam.

We're throwing a pair of these on the grill at the tailgate Saturday. We'll smoke one (mesquite), then sear it at the end. The other, we'll go straight to heat and sear it only. Shooting for medium rare on both. Will report back!

put one in the sous vide bath this morning.

Would it work for stew?

Benny's favorite beef farmer at the Farmer's Market is having a sale on it tomorrow.

I don't see why not.

NColoradoAG said:

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Tri Tip is used in all of the chili cook off competition recipes. I tried it for the first time a few years ago. Turned out great.

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How do prep it? Cook whole then cut up or cube it, brown it, then add it? I always use chili grind but would like to add tritip.

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Cut it into small cubes against the grain. Brown well then proceed as normal.

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Did this in the batch I made last weekend. Came out great, thanks!