I cannot for the life of me describe how underrated a good chimichurri is. I never had it until I visited Argentina and I've been hooked ever since. Going to give your tri tip recipe a try very soon.
Good video! I've cooked Tri-Tip twice and I definitely prefer it prepared like a smoked steak. I put it on my Weber Smokey Mountain with oak and hickory until it hits 120F and then sear it on my grill to 128-130F, rest it and make slices. Delicious!
I understand you tried this cook because your loyal viewers asked for it. But I don’t understand where people got the idea to cook tri tip like a brisket. You cook a brisket the way you do because it is full of collagen, inter-muscular fat, and connective tissue that takes a long time to break down and render. A tri tip is comparatively lean with little inter-muscular fat and almost no collagen or connective tissue. It is best served medium rare. I usually sear about 90-120 seconds per side first when my charcoal is at its hottest. Then I move to indirect heat until internal temp of 128-130. Let it rest 7-8 minutes then slice.
I am not a fan of the concept of cooking it like a traditional brisket. I have done a few of these, however, by smoking them up to about 170 internal and then finishing them in a braise of beef stock and guinness, along with some onions, garlic, cherry tomatoes, and whatever else you might wanna put in that braising pan. Leave it in the braise until it's flaky fall-apart tender like your pulled beef chuck roast. THIS is better than the chuck roast in that aspect.
I recently cooked my first tri-tip. I cooked to approximately 115 degrees then seared to about 125 and let it rest for about 15 minutes. With some homemade chimichurri I gotta say it was freaking deeelicious......
Thank you so much for the shout out Neal! I agree, it's not exactly like a brisket and it is kind of more like steak. I cook mine to 180°. I find when I cook longer to the 200° range that It dries out more. Looks like you got one heck of a smoke ring. Thanks for giving it a try. On another note, that's actually a really decent idea in regards to making a pastrami version.
Watching this end result, with your experience I would like to see what this would be cooked exactly like you did in this one with maybe injecting it before cooking. Then shave it and make french dips with it and when you melt the cheese melt it back on the smoker for added flavor?
In California I cooked many Tri Tips with my Rotisserie attachment on My Weber Kettle. I love it. In Tennessee I get it at Publix but you have to ask for it.
Only cooked one personally because they are hard to find around here. I cooked mine like a steak. That would be perfect on your Santa maria grill I would think because that’s what they do on the west coast. Looking forward to get some of that Moo That seasoning!! That’s what it reminds me of. Beef!!!
I prefer my Tri tip cooked medium rare. Smoke it at 180 for an hour if you want, then boost to 225 or 250 until you hit 130F, then a quick sear. Wrap for a while, and serve. Perfection. Of course, I buy prime grade Tri-tip most of the time, and SRF or Hassell American Wagyu for a treat. But for choice, I guess to each his own.
Tri-tip grilled, smoked, or reverse seared to a med/rare and then make street tacos with the leftovers. Thats what we do with tri-tip. Never had the nerve to try the brisket method... just like it the normal way too much.
I was raised in the land of Tri-Tip. Santa Maria Valley. It has an interesting history. Once it was ground up for ground beef and it was dirt cheap. Cheaper than ground beef, because the butchers didn't have to grind it. Then it was slow roasted, open pit, indirect over Red Oak and sliced thin. That was the birth of the Santa Maria BBQ. Seasoning is garlic, salt, pepper & parsley, about the same grind as the seasoning you used. The tri-tips these days are trimmed really tight, there used to be a lot more fat and trimming involved. I've done it like brisket and wasn't impressed at all. It is not brisket. Cook low and slow to medium rare. (I like the Weber Charcoal grill - indirect) The grain does run two directions, slicing against the grain is important. It is served with garlic bread, salad and Pinquito beans (much like Pinto beans). It's a great cut of meat but not $8.99 lb great. 😉 Good video, thanks.
I made one Tri tip brisket style. Not my thing. If I want brisket, I’ll make a brisket. I WAY prefer a medium rare reverse seared Tri tip to the brisket style. My sentiments were almost identical to yours.
I’m in Nor Cal, where Tri tip was discovered. We eat weekly, cooking like this is just terrible. Do a reverse sear, cook med rare, slice against the grain fairly thin, BUENO
You've got to try a reverse sear on that bad boy... Fire up a Weber kettle, smoke it to 115, get the coals ripping hot, sear it to a perfect crust, then finish it to 125 internal... Let it rest a bit, then experience the magic.
I smoked a tri-tip this past Sunday - @225-240 for 4 hours ( internal temp about 135-140) pulled it, wrapped it and it was so tender and juicy ! - BTW I used Shake that as my spice base then accented it with Que That as a finish rub and let it sit for 3 hours before smoking it ( hickory ) Great cook btw Neal
As a long time subscriber from Southern California, who has been eating and cooking tri-tips for over 40 years, this is radical blasphemy. 😜 Tri-tips should NEVER be cooked higher than the 125-128ish range in the middle of the roast. The ends will be higher for those that are crazy and don’t like it as medium rare.
Thanks for doing this, so I wouldn’t have to… I’ll either sous vide to 130° and then sear it, or smoke roast it on my WSM at 325° till 127° internal (allowing for carryover). Best Wishes!
This is the only way we like brisket. I’ve found there are 2 ways that work well. 1 is on the the drum hot and fast 300 needles up until about 180 then foil wrap with a little tallow. Gotta take it to about 210 to get probe tender. # 2 is low and slow on the pellet never going above 250, most times 225-230 until bark set then again foil wrap with beef broth and Kosmos brisket mop again to around 207-210. Both are fantastic but we prefer the drum for the better BBQ flavor. Yours looked really nice and tender … Another great video … Would be really interesting to see one done Pastrami style … Never seen a tri-tip done that way! Smoke on kids!
I am curious about the output of smoke in the 180 degree smoke mode. Would love to see a comparison of the pits you have. My guess is LSG #1 then just everyone else. Love to hear your thoughts.
I live in a small town that has a butcher shop that is known for miles around for their tri-tips. They go through 400-600 lbs of try-tips a week! I’ve done tri-tip this way and medium to medium-rare, in my opinion medium is the way to go and the kids don’t complain that their meat is “too raw.” The butcher shop near me is pretty tight lipped about what their wet-rub is but they throw their regular on or their chipotle on and vacuum seal to sell to the public. If I were you I would take the spare roast and try a chipotle wet rub and seal it off for a day or so and smoke it for some of the best tacos of your life!!
I grilled a Tri-Tip a few days ago on my new Big Green Egg XL, and I cooked it medium rare. Direct heat for color and indirect for temp. It was awesome!
I think the best way to get “brisket” results, it use at least a prime grade with the fat cap left on. More fat to render. But as mentioned many times before, reverse sear is tough to beat! Great content, thank you
Just an outside point of view looking in. Maybe it being something you arent used to cooking it looks to me like you are over cooking it every time. Watching this second video. Just trying to help. Let me know what "you" think. Love the videos. Not a jab. Im a trouble shooter for my job. Just saying. Its a west coast thing
what a dumb comment...obviously you didn't watch the video....people say that when you cook a tri tip like a brisket its amazing and taste like brisket....so we tried it...we did not like it...CLUELESS.....is exactly what your comment is...
