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 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.
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
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......
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 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.
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.
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.
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 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
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!!
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!
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!!!
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 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.
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?
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.
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 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 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 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’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
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.
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...
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 make tri tips all the time. Smoke it to 125 degrees then sear it. You can thank me later. Also, serve with a chimichurri. 🤯
Same here! Tri tip to 122-125 and then sear. Fantastic.
I agree!!! No better flavor than a medium rare tri tip! Got to slice it thin though, a choice grade can be a tad tough!
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.
We do tri-tip often. I prefer a reverse sear and go to medium rare to medium with it. Also, wagyu tri-tip is amazing!
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
Thanks bud.....your way was better for sure
Snake River Farms tri tip smoked with a reverse sear to medium rare is the sweet spot. Just made one last night
for sure...just about anything snake river farms...
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......
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!
Sounds great!
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.
I just said basically the same thing. Some cuts just need to be cooked certain ways.
@@stonerscravings exactly.
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.
looking forward to it for sure...seems like the audience wants more of a reverse sear...hahhah and who am I to argue ahahaha...lets go
That will work too. Thanks for sharing with us, always enjoy your recipes. Fred.
Ive done Tri Tip like this several times. I like it! Really good in breakfast tacos the next day
Looks awesome Neal! I think you did awesome! Cheers brother 🍻
Pastrami sounds like an interesting idea to experiment with😊
Sure does.....
I cooked one once and I screwed it up, but I was new to smoking. A friend of mine made one and it was excellent.
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.
Nice smoke ring on it Neal! - Old saying (adapted) - "If I wanted brisket, I'd ask for brisket" - lol - Cheers!
Hope the new rub did what you wanted.
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 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
*is
100 agree...
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!!
Awesome...thanks
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!
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!!!
hahaahah Dang...thats perfect Mooo Yeah...
I've done it and came to your conclusion. Medium rare is the way to go for me.
100....thanks bud
I like to smoke tri tip low and slow at 225 until the meat reaches 122-125. Then sear it quickly. Let rest for a little bit, then slice thin.
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.
any reason to bust out that grill...im down
I would recommend making the Tri tip Santa Maria style, over a wood fire
Will do..thanks
My favorite is tri-tip is 18 hours in the sous-vide at 135, then sear it over charcoal.
Perfect...I think that sounds way better than mine...hahhah....no way this taste like brisket...
Love to see y'all do it medium rare
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.
really appreciate that...
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?
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.
Great recipe!
Where can we get a "pellets and pits" T-shirt? Couldn't find it on the griddle or pellet website.
You are the first one to actually ask...ahhaahh we haven't made any yet....its on the list...
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.
sounds fantastic with tacos...
did one self last week and dry, no fat or less. Chop it up and put it in a chili
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.
Yeah I could see that for sure...
I like to take cooking it just a bit longer, say 210°, but season it more Mexican and do chopped beef tacos.
Tri tip enchiladas
oh heck yeah...
I smoke tri tip to 115 and then sear it off over smokin hot coals. Perfect every time. Just like eating tiny little steaks.
Tri-tip is definitely a west coast cut of meat. 125-130° is perfect. No need to kill it twice.
Curious what happens in the Searwood if you cook WITHOUT using smokeboost. Would you get the same smoke ring?
Not sure...without doing it again...not worth it do again...haahha
do you change up your rub your rubs , for a cook like this , just curious on the heavy pepper salt , i can understand why you put that on your TRI TIP
I do...on brisket I like a more pepper heavy rub...plus the one we are trying out has less pepper....
Grill the other tri-tip over an open flame like God intended. if I recall, you have a Santa Maria Grill. Do it.
I just bought a wagyu tri tip and I'd like to see the medium rare one!!
Wow...were did you buy it
@@PelletsandPits I ordered it from Tebben Ranches in Texas.
Hey Neal, are you guys planning on shipping to Canada with your products?
as of now...we cant figure out all the taffies, taxes, and exporting problems...
Good video , I'm one day late big storm 68 miles per hour wind two inches of rain didn't watch TV. At all till night time . Sorry my friend.
Wow...sounds like it just made it our way...crazy storm for sure last night...
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.
Thanks bud...agreed...
8.99 on sale ? In California cheapest you can get it for is 3.99/lb
Make a Wagyu Tri Tip and it is all time perfect! Greetings Bernd
Where do you buy those..
I am from Austria in Europe and a Wagyu Farm is more or less 50 minutes away from me 😊
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.
Completely 100 agree....and thats why we did it...as you can see in the video....nothing like brisket...
The meat locker local to me makes corned beef out of tri tip.
Interesting
So What Is The Seasoning Guys? Maybe I Missed Something
its still in R and D....long way togo...and right now we have two completely directions to go on flavor
Tri tip medium rare all the way. That’s an overcooked steak.
Tri tip is a cut of meat I need to cook yet!
dont cook like this...hahahha
yeah most people never eat camel meat like myself sir
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
Yeah....not a fan of this at all...not sure how people think it taste like brisket...not even close...
Maybe trying it a little bit rare just for curiosity sake?
Where’s the LoneStar
On my deck....
Pichana is MUCH better for this kind of cook....Tri Tip is better reverse seared, IMHO
Tri Tip should never be cooked well done.....smoke to 115 then sear to 125 and let it rest.....Da Bomb
after trying the idea....I agree...
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.
We all know this but he was experimenting as half the TH-cam cooking channels did with this tri tip experiment
I know and they need to stop wasting good tri-tips. 😀
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
Looks like you turned it into Dog Food
Again you’re showing your clueless.
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...
Bacon fat
Yeah that tri tip is over cooked
hahahha Ya think...cooking beef past 135 typically is considered overcooked....cooking this like a brisket...
Reminds me of doing a eye round roast like a "brisket" it's good but not great. Way better cooked to 125 then seared then cut thin
True...very Ture...