Tri Tip - First Ever

[crusty ol salt]

And then it rained..... Sometimes Mother Nature is a bitch. anyway

So I was not planning on taking pictures but I thought I need to post more.

It all started with a dusting of this

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So, I am about an hour into this operation and the wind picks up, it starts the sprinkle, then it starts to rain. the front that hammer the rest of the country passed through.

I moved everything to the oven to finish, and finish we did.

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Got 2 on sale and sliced it between 1/4 and 3/8 thick. This is the first Tri Tip that I had cooked. Lesson learned, I will mark the way the grain runs next time.

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Steamed rice. Gotta love chef mic... rowave

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Savory Stove Top Stuffing. Big short and I like it.

The smoke ring was awesome

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And you know I am normally being to productive (eating) to normally take a plate picture. But not tonight.

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One last thing, I will be checking the calibration of my thermometers. It was supposed to be medium rare and turned out medium well. That's ok everyone like it.

Thx for looking in.

Be blessed, stay safe and peace be with you.

[SMOKE FREAK]

Lookin good Marcus. Love your choice of vegetables.
Haven't had a TT for a long time. Especially smoked.

[crusty ol salt]

Veggies, what's that....

[Jailer]

Little rain is no bother, that's what the garage is for. I cook just inside the garage door frequently and year round.

I'm going to keep an eye out for that seasoning, I bet it's really good.

Never had a tri tip or even seen one for sale around here. One of these days I'll get to try one.

[DDave]

I will mark the way the grain runs next time.

Here's a pic I found on a website somewhere. White lines are the grain. Blue lines are suggesting slicing marks.

[crusty ol salt]

Thx a million Dave !

[zippy12]

tri-tip.jpg
Salt its faster and still cuts against the grain if you slice like the red .... but not as sloppy
and pull the TT at 115F ... its best rare and the rest will get it to 124F-ish

[gmotoman]

Did you do it like a brisket? Called a Trisket? Looks fantastic.

[crusty ol salt]

tri-tip.jpg
Salt its faster and still cuts against the grain if you slice like the red .... but not as sloppy
and pull the TT at 115F ... its best rare and the rest will get it to 124F-ish

I will try the lower temp next time

[crusty ol salt]

Did you do it like a brisket? Called a Trisket? Looks fantastic.

I loved it. The slices make fantastic samwhichs

[crusty ol salt]

Lookin good Marcus. Love your choice of vegetables.
Haven't had a TT for a long time. Especially smoked.

I wasn't really trying to smoke it. I did use indirect heat. a mixture of lump and briquettes. floated between 350° and 400°F

[crusty ol salt]

Little rain is no bother, that's what the garage is for. I cook just inside the garage door frequently and year round.

I'm going to keep an eye out for that seasoning, I bet it's really good.

Never had a tri tip or even seen one for sale around here. One of these days I'll get to try one.

Same here. Then Food Lion hired a a meat dept manager that I swear owns a smoker. Pork belly, ribs, tri tip are always in stock. The other day they had 5# chubs of bologna in the case....

[DDave]

I wasn't really trying to smoke it. I did use indirect heat. a mixture of lump and briquettes. floated between 350° and 400°F

That's how I cook them on the Weber. Typically pull them at 135°ish and slice after a 20 minute rest. Tender and juicy.

I never really bother trying to smoke them low. I prefer a bit of crust on the outside or at least firm for slicing.

Sometimes I'll go indirect with a hunk of olive wood on the coals. Or pork chops indirect with a bit of hickory on the coals. Gets plenty of smoke flavor.

[crusty ol salt]

That's how I cook them on the Weber. Typically pull them at 135°ish and slice after a 20 minute rest. Tender and juicy.

I never really bother trying to smoke them low. I prefer a bit of crust on the outside or at least firm for slicing.

Sometimes I'll go indirect with a hunk of olive wood on the coals. Or pork chops indirect with a bit of hickory on the coals. Gets plenty of smoke flavor.

i went old school indirect for this one. Great minds think like.