Smoking a tri-tip like a brisket

[Simmer007]

Pics coming in a bit before I wrap

 

[EdgeBest]

Just finished mine Seared on 700. Put back in the marinade tray covered in foil at 225 until 120⁰

 

[Hutchhawk]

Just put the ribs on the smoker. When you have a chance give me your recipe for that tri tip

 

[skramer100]

Grilled one last night. Awesome. Great steak.

 

[RKirkD]

Smoked tritip is excellent eating. Favorite rub and let sit and tighten up. Then smoke at 250 until medium rare. Take it off and let it rest then slice thin slices against the grain. Delicious every time. I don’t wrap it every time but as long as it gets to rest before slicing it turns out good. Plus it’s 2-3 hour cook which means I’m still sober enough to enjoy it. Those 15 hour brisket cooks wear my liver out.

 

[RKirkD]

Just finished mine Seared on 700. Put back in the marinade tray covered in foil at 225 until 120⁰
View attachment 5870

do use a rub first? I put mine directly on the grate and put a pan under to catch the juices but want all sides exposed for the smoke ring. Or is all that part of a marinade (in your pic)? NM I see I have a reading comp problem.

 

[EdgeBest]

do use a rub first? I put mine directly on the grate and put a pan under to catch the juices but want all sides exposed for the smoke ring. Or is all that part of a marinade (in your pic)? NM I see I have a reading comp problem.

All marinade. It was only on there about 45 minutes total. Serving thin slice with chimmichurri

 

[Simmer007]

Grilled one last night. Awesome. Great steak.

I’m worried about cooking it as a steak. I’m not a fan of sirloin. So I’m cooking it like a brisket to 205 degrees. I need to cook one to 125 ish tho

 

[Simmer007]

Just put the ribs on the smoker. When you have a chance give me your recipe for that tri tip

This is my first time. Just using the steak rub from killer hogs (Malcolm Reed)

 

[skramer100]

I’m worried about cooking it as a steak. I’m not a fan of sirloin. So I’m cooking it like a brisket to 205 degrees. I need to cook one to 125 ish tho

I went a little hotter, about 135 since my daughter has fallen in love with steak. Easing her into the rare stuff.

 

[Runninrebs1856]

Sounds interesting... I always do a reverse seer... slow heat to about 120 between seer and rest it will get to about 130ish... then get the flame up and char the outside... I prefer a Cajun rub... but salt and pepper are great too...

Slice against the grain and enjoy..

 

[skramer100]

I went a little hotter, about 135 since my daughter has fallen in love with steak. Easing her into the rare stuff.

She ate from the more done end. Had one medium rare piece. 6 years old, took down 4 slices.

 

[EdgeBest]

Also made a sourdough. Good work crootn cooks

 

[Simmer007]

View attachment 5873
She ate from the more done end. Had one medium rare piece. 6 years old, took down 4 slices.

Fuck ya

 

[TJHall1]

View attachment 5873
She ate from the more done end. Had one medium rare piece. 6 years old, took down 4 slices.

 

[Simmer007]

 

[skramer100]

View attachment 5888

Looking good bro.

 

[EdgeBest]

Good work tri tip boys

 

[Simmer007]

Looking good bro.

Yup, just shocked at how long a 2.5lb tri tip takes to get to 205

 

[TJHall1]

Just a sirloin.

 

[44Bobcats55]

Yup, just shocked at how long a 2.5lb tri tip takes to get to 205

205 seems like it would dry it out. I pull mine at 130 and let it rest. 225 to keep the smoke going and a couple hours to 130.

 

[TJHall1]

205 seems like it would dry it out. I pull mine at 130 and let it rest. 225 to keep the smoke going and a couple hours to 130.

Typo, he said in earlier post he went to 135 for his daughter.

Edit: my bad. Got 2 posters mixed up.

 

[Simmer007]

205 seems like it would dry it out. I pull mine at 130 and let it rest. 225 to keep the smoke going and a couple hours to 130.

I’m cooking it like a brisket. We will see how it turns out

 

[Simmer007]

Typo, he said in earlier post he went to 135 for his daughter.

That’s another poster

 

[skramer100]

Typo, he said in earlier post he went to 135 for his daughter.

That was me. I grilled it. He’s smoking it like a brisket.

 

[TJHall1]

I’m cooking it like a brisket. We will see how it turns out

 

[44Bobcats55]

I’m cooking it like a brisket. We will see how it turns out

I do the same just pull it medium rare. The fat cap absorbs the smoke but eats like a steak.

 

[Simmer007]

Watched a few videos, we shall see, I’m enjoying trying things though

 

[TheNJNole]

TriTip must be done over wood

 

[Simmer007]

TriTip must be done over wood

I have a pellet grill....

 

[TJHall1]

TriTip must be done over wood

Why??

 

[TheNJNole]

Why??

Because.....

 

[HnstTune]

All marinade. It was only on there about 45 minutes total. Serving thin slice with chimmichurri

Chimmichurri is so good on steak.

 

[Dally1up]

Pro-tip: smoke a chuck roast! Your welcome.

 

[TJHall1]

Because.....

Oh........

 

[Simmer007]

meh, it was ok, juicy and such, but I would have just preferred a brisket. will cook it the normal way next time (to medium rare)

 

[Belezabro]

Got a Traeger grill last month from my best friend. Used it for the first time yesterday. Made ribs and wings. Did nothing special other than follow recipes on the Traeger app. Both were incredible, restaurant-worthy. Had to be the grill because I've never made anything that tasty before.