The Official Tri-Tip thread

[thesaint258]

Just had my favorite meal for breakfast.

I like how CJF does breakfast at his house.

[Pelado]

It's good, but it's not brisket.

I came across this thread yesterday, and I was pretty geeked up because I am not a fan of brisket generally, but particularly if I have to cook it, but enjoy the flavor of smoked beef.

[Pelado]

So I tried tri-tip and feel like it didn't go as well for me as it does for the rest of you.

I pulled the Costco tips from the fridge and rubbed my meat with Spade L Ranch beef rub. I think I may have gotten a little too excited, splurging out half the bottle on the two tips:



Here they are on the Traeger:



I set them to smoke for about 15 minutes - it was registering around 210 - and then bumped it up to 225 for about 50 minutes. I didn't have a reliable meat thermometer available, so I just guessed on timing based on what I remembered from reading through this thread.

I set the propane grill on as high as it will go - no idea how hot - then seared each side of the tips for at least a couple minutes.

Here's what they looked like after sitting for a couple minutes:



I let them rest about 20 minutes before cutting in. It turned out much more rare than I was expecting, though I'm not sure the rareness really showed that well in the picture(s). It's good the kids were so hungry so I didn't have to deal with their whining:



My knife sucked, so even though I tried cutting against the grain and on the bias, it still looks bad:



I went overboard on the rub, for my taste. Though Spade L has gotten rave reviews here, it seemed a bit too sweet to me. Maybe I'm just too accustomed to Montreal Steak seasoning. How much do you guys use?

Otherwise, it was pretty juicy and flavorful. We ate the vast majority of one of the tri-tips, even though it was just me and two of my young kids eating. Diced up the meager remainder for tacos or whatever. Left the other tip whole - not yet sure how to make use of its forthcoming deliciousness.

[Green Monstah]

Mighty change of heart.

[mtnbiker]

I went overboard on the rub, for my taste. Though Spade L has gotten rave reviews here, it seemed a bit too sweet to me. Maybe I'm just too accustomed to Montreal Steak seasoning. How much do you guys use?

Otherwise, it was pretty juicy and flavorful. We ate the vast majority of one of the tri-tips, even though it was just me and two of my young kids eating. Diced up the meager remainder for tacos or whatever. Left the other tip whole - not yet sure how to make use of its forthcoming deliciousness.

Good job! I haven't really paid attention to how much rub I put on the tri-tips, but probably a little less than what you used. Without looking at my notes, which are at home, I don't remember what temp I cook mine at, but it usually takes 70 minutes or so to get to 140 degrees, which is what works for me. Most of my family likes their meat medium to medium-well done, although a daughter-in-law likes it a little rarer. This gets the smaller pieces at the end cooked enough for most, while the larger pieces in the middle are fairly pink. Some like their tips with Sweet Baby Ray's, some like a little A-1, and some like it straight.

As for leftovers, we do a variety of things - quesadillas, tacos, sandwiches, reheated with rice or baked potatoes, yakisoba, etc.

[Jeff Lebowski]

Pelado you need to invest in a thermapen ASAP.

[Shaka]

Pelado you need to invest in a thermapen ASAP.

It looked overcooked to me so I agree with this.

If a real live Thermapen is to pricey they have a pretty decent el cheapo at Walmart that will get the job done.

[Jeff Lebowski]

It looked overcooked to me so I agree with this.

If a real live Thermapen is to pricey they have a pretty decent el cheapo at Walmart that will get the job done.

Yeah, there are quite a few cheap ones on amazon as well. I got one for my son for $25 based on good reviews. Then I tried it out and it was slower and less accurate.

But anything is better than using time!

[TripletDaddy]

if price is an issue, you dont need a pen, you can get a pop and wait 5 seconds!

[Pelado]

Mighty change of heart.

:chestbump:

Pelado you need to invest in a thermapen ASAP.

Ordered.

It looked overcooked to me so I agree with this.

If a real live Thermapen is to pricey they have a pretty decent el cheapo at Walmart that will get the job done.

I don't think it really shows very well in the pictures, but it was actually pretty rare.

if price is an issue, you dont need a pen, you can get a pop and wait 5 seconds!

I'm not too proud to admit I have no idea what you're talking about.

[TripletDaddy]

I'm not too proud to admit I have no idea what you're talking about.

thermapen: practically instant read, costs between $80-$100
thermopop: 5 second read, costs around $29

both made by thermoworks.

[Pelado]

thermapen: practically instant read, costs between $80-$100
thermopop: 5 second read, costs around $29

both made by thermoworks.

Thanks for the concise explanation.

[CJF]

Left over tip is great in chili.

[Pelado]

I went overboard on the rub, for my taste. Though Spade L has gotten rave reviews here, it seemed a bit too sweet to me. Maybe I'm just too accustomed to Montreal Steak seasoning. How much do you guys use?

I used the leftover tip a few different ways. Diced with potatoes, diced with eggs, and sliced by itself. I think I preferred the leftovers to the fresh meat. The Spade L didn't seem so overpoweringly sweet the second time around.

[Pelado]

Was planning to cook another tri-tip on Sunday afternoon. When the power in the neighborhood went out (one disadvantage of a Traeger), I took the kids on a bike ride to the park instead. The power was back when we returned, so I decided to go for it in spite of it already being late.

I picked up this tip at Albertson's, and I probably won't do that again. At the same price per pound as the Costco tip ($7.99), there were thick layers of extra fat on the exterior.

I put a light mixed coat of Spade L and Montreal Steak Seasoning on the meat and tossed it on the Traeger at 225. It went about 80-90 minutes before hitting 130 (Thermapen ftw) when I pulled it and let it rest inside. It rested for about 30 minutes before I cut into it against the grain and mostly on the bias.

Very juicy and flavorful. I didn't get any good pictures since it was pretty dark outside during the cook and the glare from my kitchen lighting was annoying me and I was hungry.

The 7-year-old was too tired to wait for the meat. She ate mashed potatoes and went to bed. The 11-year-old had no problem staying up and eating lots of tri-tip, but not without complaining about the color of the meat.