First Tri Tip.

[JReich]

I’ve never seen these in my H-E-B in San Antonio so I bought 2. Never have cooked one either. This was my first go at it. That said, I trimmed a little over a pound of fat off. Dry brined with Uncle Chris seasoning which is pretty salty. Dusted with a little hard core carnivore before it went on. Smoked with pecan to 110. Took off and got fire hot and seared till 125. It went up to 132 after I took it off. I may have a new favorite cut of meat. Really flavorful. The picture order probably off but you get the idea.







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[GRailsback]

Very nice, I have never cooked one. Not even sure I have ever ate any tri tip.

[Rambo]

Very nice, I have never cooked one. Not even sure I have ever ate any tri tip.

If you didn’t eat it on purpose I’m sure you got some fed to ya

[OldUsedParts]

[Bockbock]

Good stuff sir. I tried tri tip a few years back and it was the bomb. When you need that beef fix and you don't have all day to cook a brisket, this fits the bill. Great job.

[Smoking Piney]

Looks like perfection!

[bobcat1]

Perfection!

[Norway Joe]

That's a great cook.

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[Sailor Kenshin]

Never had one, never even seen one in real life. But that's prettyyyy.

[bsooner75]

You knocked that out of the park. Tri tip is a really flavorful beefy cut. I like them a lot


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[JReich]

I bought the only 2 they had. This is my 2nd one. Such a versatile piece of meat that I will buy up if I find them at H-E-B again.



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[Boots]

Rookie hit a dinger in his first at-bat! Welcome to the majors. Have many of these under my belt at this point, never disappointed.

Greg, would advocate you try one, they have a material margin of error and are essentially like a sirloin cut, but with more marbling and better flavor, which says a lot because sirloin is not bad in its own right. And you can smoke it or grill it because It’s a tweener in thickness. Easy to cook and one of my go to’s these days when I am humping other work on the farm and don’t want to do an all day cook.

My method would be to rub and rest for a day or two, then pan sear or blacken in a pan or skillet on the grill in thin butter, and flip to the grate on the cool side until 125 internal. I have been known to flambe in the sear with a light wash of butter, rub, and bourbon. Then rest 10 to 15 minutes and slice cross grain into medallions. Highly recommended for smashed garlic potatoes with a brown or jaeger gravy and grilled asparagus w peppers.

And Shiner Bock of course!

JR I will pay you the highest compliment you can get on the Forum, which is is you made me want to cook one like yours.

Be well, Boots

[CaptJack]

beautiful
an even better cut they have at HEB are the picanha roasts
a little higher quality than the tri-tip
we leave the fat cap on and cross hatch it on both

[Copasspupil]

Tri tip is one of my favorites. The marbling thorough the meat is wonderful though I’ve never experienced that much fat on the ones I buy. That being said I’m glad you enjoyed it. You can also cut into 1” thick steaks when you buy the whole section of tri tip. Both of your dishes looked great btw.

[bowhnter]

Nice. We are heading that way and am looking forward to HEB.