The Official Tri-Tip thread

[Surfah]

That probably explains it. The meat was at 59 degrees internal when I threw it on the smoker.

Surfah--what temp do you smoke it at before you crank it?

I smoke for an hour or so on smoke setting which is usually between 185-200 depending on outdoor temp and wind. Then I crank it to high which gets up to 450 or so until it hits my desired temp. I usually pull it around 135 and let it rest for 10-15 minutes before slicing.

[Jeff Lebowski]

Interesting to see the difference in smoke ring between Surfah's and GM's tips. Surfah's seem so much more pronounced. What in the smoking process would cause that? Perhaps it's just picture quality and/or lighting?

Surfah uses one of those pellet smokers that GM likes to mock.

[smokymountainrain]

Surfah uses one of those pellet smokers that GM likes to mock.

I wondered if that was a possibility too, but I wasn't sure if GM had a Traeger as well.

[Donuthole]

Your eyeroll indicates a lack of knowledge in this area. 5 degrees is the difference between medium well and well done. 5 degrees can mean the difference between a good pork butt that can be pulled apart or not.

You're also commenting on the corner of the tip that cooks much faster and is far more done than the thick middle which is not as well done.

Oh geez. I know what 5 degrees means. I also know the tri-tip you posted is at least 10 degrees past enjoyable, and probably closer to 15. It's ok, not everything I cook turns out perfect, either. But you posted it in direct response/comparison to GM (whose tri looks preferable, at least to me). The comparison opened the door for the criticism.

As for meat temp, you should employ the DH method for pleasing everybody: I pull the meat at Medium Rare to Medium. If it's not done enough for you, let me know and I'll gladly throw your portion in a skillet or back on the grill and cook any remaining flavor out of it. But not before I get my serving(s) at the right temp.

[TripletDaddy]

I still move it from the smoker to the flame. I like a little flame on it before I serve. Also, how long does it take for a traeger to go from 200 to 450?

[TripletDaddy]

Oh geez. I know what 5 degrees means. I also know the tri-tip you posted is at least 10 degrees past enjoyable, and probably closer to 15. It's ok, not everything I cook turns out perfect, either. But you posted it in direct response/comparison to GM (whose tri looks preferable, at least to me). The comparison opened the door for the criticism.

As for meat temp, you should employ the DH method for pleasing everybody: I pull the meat at Medium Rare to Medium. If it's not done enough for you, let me know and I'll gladly throw your portion in a skillet or back on the grill and cook any remaining flavor out of it. But not before I get my serving(s) at the right temp.

I prefer the DDD method: if it is not done enough for you, gtfo and make your own meal. Im not pulling out a skillet to cook something again just for you.

My only question for GM was whether he cut the tip correctly. Looks like he may have cut it with the grain, not against.

[Surfah]

I still move it from the smoker to the flame. I like a little flame on it before I serve. Also, how long does it take for a traeger to go from 200 to 450?

Not long at all.

[Surfah]

Oh geez. I know what 5 degrees means. I also know the tri-tip you posted is at least 10 degrees past enjoyable, and probably closer to 15. It's ok, not everything I cook turns out perfect, either. But you posted it in direct response/comparison to GM (whose tri looks preferable, at least to me). The comparison opened the door for the criticism.

As for meat temp, you should employ the DH method for pleasing everybody: I pull the meat at Medium Rare to Medium. If it's not done enough for you, let me know and I'll gladly throw your portion in a skillet or back on the grill and cook any remaining flavor out of it. But not before I get my serving(s) at the right temp.

That's generally what I do with larger roasts and definitely prime rib. Usually I smoke two tips at the same time because I get the Costco two pack and cook one to my liking. But this was just a small party and the middle portions were fine for me even if a bit overcooked to my liking (5 degrees cooler would have been better ).

[Green Monstah]

Surfah uses one of those pellet smokers that GM likes to mock.

They're pretty slick rigs, you just had me against the ropes on the calorie/brisket conversation. I had to find something.

[Green Monstah]

I prefer the DDD method: if it is not done enough for you, gtfo and make your own meal. Im not pulling out a skillet to cook something again just for you.

My only question for GM was whether he cut the tip correctly. Looks like he may have cut it with the grain, not against.

If you look at the picture of the finished product, I cut up and down starting from the left side of the picture. I thought that is what the "how to carve a tritip" picture I found online said to do, but maybe I should have started on the other end.

[PaloAltoCougar]

Gross.

Sorry for the aside, but years ago we put on a very fancy dinner for the youth in our ward. It was presented by a recent convert who co-owned and managed The Sundance Mining Company, a nice steakhouse next to Stanford. He had a lot of his staff help, along with waiters and a sommelier (who offered a variety of sparkling ciders). The entrée was a very nicely prepared prime rib. Everything was going superbly until a young man requested ketchup for his prime rib. It was like a scene in a western when someone commits an offense in the saloon that causes everything to go silent for a minute as everyone looks on in horror. Fortunately, after a brief pause the host laughed, the music started up again, and everyone got back to their meals. "Well done" and "ketchup" are words that should never be used with excellent meat.

[kccougar]

Smoked tri-tip is like candy.

[Green Monstah]

Smoked tri-tip is like candy.

I bought another one to smoke today, but I BBQ'd all day yesterday for guests and I am a little burned out.

But, Tuesday night, we're going to eat well.

[LA Ute]

We're doing a tri tip on our Egg tomorrow and so I came back to this thread to bone up. JL mentioned a video in this thread on carving tri tip but I didn't didn't find it and found this one on YouTube. I helped me, maybe it'll help others here.

http://m.youtube.com/watch?v=_pF4gM89t3k

[San Juan Sun]

Leftover tri-tip and eggs for breakfast.