I definety prefer low and slow if I have the time, but typically end up rolling it at 375 with a smoke tube on my RT-590. Thanks for the time lapse during the chew! Cheers!
Very interesting video. Tri-tip is not that well known here in Norway. I have a local farmer that has a grassfed herd. I've had great sucess with various cuts of beef from him. I've tried Tri-tip thrice, all hot and fast, while I've enjoyed the taste, the tenderness has been so and so. I've put that down to the lack of fat compared to say a ribeye, but maybe I should fire up the wsm and see if that will produce a better result. Thanks for the video!
Tri tip usually isn't very tender in my experience. People usually cut it thin for this reason. But I've seen it cooked more like a brisket and people have said they prefer it to a traditional brisket.
Nice vídeo. You also can skip the sear, and cook the tri-tip entirely inside the smoker but at a high heat. You pulled it off at 120. Taking it a bit higher would allow it to tenderize a bit more. So, cook it entirely indirect heat until the center reaches 130-135. If you are cooking for a mixed group of people, cook it to 140 or even 150. Some people do t want any blood. I've smoked em to 150 before and the middle had a bit of pink, it was juicy and awesome and the ends were medium well or well done to please other guests. If I'm just cooking for myself, i take it to 140 internal which is my preference.
Thanks for comments, I pulled my off early, I was very impressed with the flavor, but I served it , with thin cuts, because it wasn’t as tender as I was expecting. I will try another one this weekend. I am not a fan of sauce, but a butter, basil, blue cheese mixture, slightly drizzled is not bad.
@@phill8504 I like the sauce idea of yours. It's good to try different things at least once. I never thought I'd baste bbq sauce on beef while cooking, but I smeared bbq sauce on a chuck roast while it was cooking on my WSM. I let it dry and sear, but, was careful not to let it burn. I liked it, u could barely taste some bbq sauce, it wasn't sweet. Next time you guys do some beef, baste some bbq sauce on it and let it dry on the meat. Go for a tomatoey one, not a real sweet one since those sugars burn faster and I don't want sweet beef.
Excellent video. Loved it. Constructive complaint; I wish you had done some close up slow motion shots of the meat when or before slicing . We couldn’t see your results from 4min mark onwards until the last few seconds of the clip. But very clear audio and nice and brief, great work
Interesting, when I think of low and slow I enviythe Texas style brisket that spends like 12 hours in the grill. I usually bake ribs at 350 but depending on quality of the meat it can be tough. I may try as low as my oven will go which is I think 225.
I don't know why you didn't marinate beforehand- that's what I've been doing for a while now and its turned out excellent. Basically, I use the Allegro marinade with some soy sauce and lime juice. I also use coarse black pepper and salt to season the roast first and then score it with a fork. Once it marinates at least four hours (overnight is best), I remove it and use some steak seasoning and prime rib seasoning on it and let it come to room temp. On the grill, I have it warmed up and at high temp and I sear both sides for about five mins each. Then, I move it to indirect heat and let it cook until about 140, turning every 20 mins or so. I did that this week with a wagyu tri tip and it was hands down the best steak I've ever eaten. No BBQ sauce needed!
That's not a wet rub, its a pre-cooking marinade and can be wiped off when ready to sear/cook. He used dry seasoning after the marinade. Thanks tho.................😂
My idea of low and slow is way different! I set my grill to 190 and it goes for about 5-7 hours. The crust it forms is a bit dried out when I remove at 145° internal temp, so I place in glad bags and rest in a cooler and the result is miraculous.
Trying to understand--you took both off around 120 deg, one 15 mins early; both were over indirect heat and covered. Then reverse seared the low & slow and pulled it at ~135. You didn't sear the hot and fast, but it just rose to 135, on its own? Did it ever get direct heat?
Can you remember about how long you left it on 225 and would you suggest the same time for gas grill? I want to do it low on the grill then reverse sear on a hot cast iron
I can't remember the time exactly, maybe a little over an hour. But I highly recommend not cooking to times, get yourself a little instant read thermometer and cook it low until about 130 then sear it in your cast iron 1.5 minutes per side!
I'd say the test you did doing a low and slow vs Hot and Fast was a great thing that truly let's you know that it really is a preference. What is it you like. Me... Chef Bill. I like low and slow and depending n what you want. You can bag the Tri-Tip and cook it for 8 hours and it literally will fall apart. Low and slow slices very well for a moist wetter piece of meat. Hot and and fast tends to dry it out more making it juicy but but a bit drier to eat. Santa Monica by the way is not new and it was not invented in Santa Monica. Texas has been doing that type of cooking for many years. But marketing is a great tool and Santa Monica is a great flavor profile. I also sold the world's finest beef at one time. Amazing but was where I learned about Tri-Tip Beef. It quickly became my favorite beef as well. It is the only piece of beef in the animal that will swell up a bit making an even better presentation. TriTip overall is a wonderful piece of beef to cook and serve and is always a true people pleaser.
I'm going to try mine at 275-300F, indirect cook on my Kamado using pure wood coals. Bring internal temp up to 135-140F with a dual probe. I have a feeling that will give me enough slow cook tenderness with a good enough bark and no reverse seer needed.
I'm from CA and just got a Traeger, I've cooked it both ways and prefer hot and fast, probably because I'm used to it since everywhere in CA its hot and fast.
Yeah, unfortunately this video was edited by somebody else before I started doing it myself so I can’t fix it. I can answer any questions you have though!
True. But, recently I cooked a chuck roast and a tritip along with a whole chicken on my WSM. I never had smeared BBQ sauce on beef. I brushed on a little Texas style bbq sauce on the chuck roast and on the tritip and let it sear in. I liked it, give it a try next time you do some beef. Experiment , that's how you find out new stuff.
Smoke it fat cap up no turn at all four hours always comes out good,i use butter on my tritip just onion powder and garlic salt,i dont trim any fat off leave. it on.
Hi iam smoking 2 pieces 3lbs each. I set timer for 1:45 min. It's been in smoker for about 1 hour and 10 minutes and probe says meat already reached 140 degrees. Should I take it out or leave it in smoker the whole one hour and 45 minutes?
It’s really hard to give a time on how long to leave it on. I highly recommend using a instant read meat thermometer to keep track of the internal temperature of the meat. Personally I cook it to 125 degrees then sear it until it hits 135 degree internally.
Appreciate you testing this, but please, please. As a central coast native where tri-tip is from please do not use bbq sauce on tri-tip. I know its a local thing but =)
Outstanding smoke brother. I wish those were as easily available here. I see you are an up and coming channel like myself. Consider me a new subscriber to your channel and I will follow you on Instagram as well. Keep that smoke rolling brother!!!
Using two different Tr-Tips is not a fair comparison. You should have used the same Tri-Tip and cut it in half then you can know for sure if it was the actually cut of meat or the different cooking methods that produced the differing results...Just saying
Can't trust this so called test. I've cooked many a tri-tip, many ways. For one you way under seasoned it, second, I have to say you're off about the timing too. Try a little harder to actually have true instructions on how to cook a tri-tip. Sorry, not trying to be cruel, but come on. Oh, also, if you need a sauce for your tri-tip....
wow you had me locked in 100% about to subscribe until you poured a condiment on your cutting board and I instantly lost all respect. then you spit in my face by insisting on using it in what you call a "taste test". all that work ruined with a bottled sauce
Great job, but why would you dip into the sauce when you are doing a taste test? At least try the first bite naked.
Good point! Next time lol..
I was watching tell you did a comparison using a sauce
For real he ruined it
This had me scratching me head, too. A lot of care taken to cook a beautiful tri tip just to put a sugary mess of a sauce on it?
Good stuff, I like everything grilled low and slow happy to see you found same results
I definety prefer low and slow if I have the time, but typically end up rolling it at 375 with a smoke tube on my RT-590. Thanks for the time lapse during the chew! Cheers!
Definitely agree %100 with you bro!!
Very interesting video. Tri-tip is not that well known here in Norway. I have a local farmer that has a grassfed herd. I've had great sucess with various cuts of beef from him. I've tried Tri-tip thrice, all hot and fast, while I've enjoyed the taste, the tenderness has been so and so. I've put that down to the lack of fat compared to say a ribeye, but maybe I should fire up the wsm and see if that will produce a better result. Thanks for the video!
Tri tip usually isn't very tender in my experience. People usually cut it thin for this reason. But I've seen it cooked more like a brisket and people have said they prefer it to a traditional brisket.
Nice vídeo. You also can skip the sear, and cook the tri-tip entirely inside the smoker but at a high heat. You pulled it off at 120. Taking it a bit higher would allow it to tenderize a bit more. So, cook it entirely indirect heat until the center reaches 130-135. If you are cooking for a mixed group of people, cook it to 140 or even 150. Some people do t want any blood. I've smoked em to 150 before and the middle had a bit of pink, it was juicy and awesome and the ends were medium well or well done to please other guests. If I'm just cooking for myself, i take it to 140 internal which is my preference.
Thanks for comments, I pulled my off early, I was very impressed with the flavor, but I served it , with thin cuts, because it wasn’t as tender as I was expecting. I will try another one this weekend. I am not a fan of sauce, but a butter, basil, blue cheese mixture, slightly drizzled is not bad.
@@phill8504 I like the sauce idea of yours. It's good to try different things at least once. I never thought I'd baste bbq sauce on beef while cooking, but I smeared bbq sauce on a chuck roast while it was cooking on my WSM. I let it dry and sear, but, was careful not to let it burn. I liked it, u could barely taste some bbq sauce, it wasn't sweet. Next time you guys do some beef, baste some bbq sauce on it and let it dry on the meat. Go for a tomatoey one, not a real sweet one since those sugars burn faster and I don't want sweet beef.
Just followed your recipe for the slow roast and re-verse seer and it was awesome!! Thanks.
Excellent video. Loved it. Constructive complaint; I wish you had done some close up slow motion shots of the meat when or before slicing . We couldn’t see your results from 4min mark onwards until the last few seconds of the clip. But very clear audio and nice and brief, great work
I absolutely agree! This was on of the first videos we shot so we were still learning!! Thank you!
I cooked tri tip at 375 and I cut it right. It comes out real juicy and tender
Interesting, when I think of low and slow I enviythe Texas style brisket that spends like 12 hours in the grill.
I usually bake ribs at 350 but depending on quality of the meat it can be tough. I may try as low as my oven will go which is I think 225.
Great vid
Nice presentation. Thank you for sharing sir .
I've always been cutting my tri-tip into steaks but I'm going to slow cook this next one now for sure.
My tri-tip has my customers crying for more!! Super simple s/p/g seasoning, but the top secret injection and hickory smoke is what kills em!!
Sounds good!
So what did you use for injection?
Great video content! Nicely broken down. Happy to subscribe. You’re going to do amazing things with this channel.
Thank you so much for that!
I don't know why you didn't marinate beforehand- that's what I've been doing for a while now and its turned out excellent. Basically, I use the Allegro marinade with some soy sauce and lime juice. I also use coarse black pepper and salt to season the roast first and then score it with a fork. Once it marinates at least four hours (overnight is best), I remove it and use some steak seasoning and prime rib seasoning on it and let it come to room temp.
On the grill, I have it warmed up and at high temp and I sear both sides for about five mins each. Then, I move it to indirect heat and let it cook until about 140, turning every 20 mins or so. I did that this week with a wagyu tri tip and it was hands down the best steak I've ever eaten. No BBQ sauce needed!
A lot people don't like wet rubs on beef. Good tritip...I would just dry rub and use maybe herbs.
That's not a wet rub, its a pre-cooking marinade and can be wiped off when ready to sear/cook.
He used dry seasoning after the marinade.
Thanks tho.................😂
Great comparison
Gonna try and smoke some tri-tip tomorrow. Very nicely done video bro
Thanks for the tips
My idea of low and slow is way different! I set my grill to 190 and it goes for about 5-7 hours. The crust it forms is a bit dried out when I remove at 145° internal temp, so I place in glad bags and rest in a cooler and the result is miraculous.
Interesting method!
...or wrap it in foil for a similar experience.
Good eats!
Thanks awesome experiment
Thank you!
Always sample your food with no sauce first.
Trying to understand--you took both off around 120 deg, one 15 mins early; both were over indirect heat and covered. Then reverse seared the low & slow and pulled it at ~135. You didn't sear the hot and fast, but it just rose to 135, on its own? Did it ever get direct heat?
Can you remember about how long you left it on 225 and would you suggest the same time for gas grill? I want to do it low on the grill then reverse sear on a hot cast iron
I can't remember the time exactly, maybe a little over an hour. But I highly recommend not cooking to times, get yourself a little instant read thermometer and cook it low until about 130 then sear it in your cast iron 1.5 minutes per side!
Great vid. How long did it take to cook the low and slow? 3 hours?
I cant remember exactly but probably 2.5-3 hours
@@madmoosebbq6316 About 30 minutes per pound is what I've been seeing from my smoker.
I'd say the test you did doing a low and slow vs Hot and Fast was a great thing that truly let's you know that it really is a preference. What is it you like. Me... Chef Bill. I like low and slow and depending n what you want. You can bag the Tri-Tip and cook it for 8 hours and it literally will fall apart. Low and slow slices very well for a moist wetter piece of meat. Hot and and fast tends to dry it out more making it juicy but but a bit drier to eat. Santa Monica by the way is not new and it was not invented in Santa Monica. Texas has been doing that type of cooking for many years. But marketing is a great tool and Santa Monica is a great flavor profile. I also sold the world's finest beef at one time. Amazing but was where I learned about Tri-Tip Beef. It quickly became my favorite beef as well.
It is the only piece of beef in the animal that will swell up a bit making an even better presentation.
TriTip overall is a wonderful piece of beef to cook and serve and is always a true people pleaser.
Santa Maria, not Santa Monica
Answered my question!
Did you cook the low and slow tri-tip in a smoker ,
Or just a regular grill?
I like to do a hot sear both sides then go low
I'm going to try mine at 275-300F, indirect cook on my Kamado using pure wood coals. Bring internal temp up to 135-140F with a dual probe. I have a feeling that will give me enough slow cook tenderness with a good enough bark and no reverse seer needed.
How did it turn out?
@@danlawson3782 If I remember, pretty good. Doing another one today. May smoke it even longer st 250F.
I'm from CA and just got a Traeger, I've cooked it both ways and prefer hot and fast, probably because I'm used to it since everywhere in CA its hot and fast.
Both ways are great, can't lose!
The low and slow is noticeably pinker and more medium looking. The hot and fast is well done.
Can’t follow it directly because the audio cuts out for almost a minute from :34 to 1:27 in. Maybe re-edit without the music you had to remove?
Yeah, unfortunately this video was edited by somebody else before I started doing it myself so I can’t fix it. I can answer any questions you have though!
Thanks for the video. I’m smoking some Tritips on Saturday and wasn’t sure to go low and slow or hot and fast.
Let us know how it turns out!
@@madmoosebbq6316
I went low and slow and was told that it came out really good. I always did hot and fast but not anymore.
Thank you for your video.
You dipped in sauce for a taste test. You should say tenderness test! Don’t ever sauce a tri tip!
Beat me to it, was thinking the same thing.
Lol serio I was like must’ve been his first video and first taste test
@@abisaicastellanos8956 hahaa exactly
💯
True. But, recently I cooked a chuck roast and a tritip along with a whole chicken on my WSM. I never had smeared BBQ sauce on beef. I brushed on a little Texas style bbq sauce on the chuck roast and on the tritip and let it sear in. I liked it, give it a try next time you do some beef. Experiment , that's how you find out new stuff.
Smoke it fat cap up no turn at all four hours always comes out good,i use butter on my tritip just onion powder and garlic salt,i dont trim any fat off leave. it on.
Sounds delicious!
about to try my first i cant wait
Good luck!
Thanks big help.! Going to do one tomorrow, is there a good starting temp? How long did it take ?
Outstanding (Cook) great advice nice cook pitmaster thank you for sharing keep smoking TNT barbecue
Thanks so much appreciate that!!
Hi iam smoking 2 pieces 3lbs each. I set timer for 1:45 min. It's been in smoker for about 1 hour and 10 minutes and probe says meat already reached 140 degrees. Should I take it out or leave it in smoker the whole one hour and 45 minutes?
Thanks for the video, you must be in the Redding area, I saw the Woody's glass! One of my favorite places to perform stand-up!
About 4 hours away! My wife got it for me when she went to the brewery years ago!
@@madmoosebbq6316 I'm In Elk Grove.
Redding is my hometown!
How do I get my hands on some TD's Brew & BBQ? I'm really interested in trying it out on some Trip-Tip. Thank you...
He has a website but since this video we have come out with our own signature beef rub as well!
Low and sloooow!!!!
My question is does it come out more tender?
Low and slow is the way
So how long do I leave it on my gas grill at 225 approximately? Then how long do I leave it on for reverse sear?
It’s really hard to give a time on how long to leave it on. I highly recommend using a instant read meat thermometer to keep track of the internal temperature of the meat. Personally I cook it to 125 degrees then sear it until it hits 135 degree internally.
How long should I cook it at 225?
Always cool to internal temp not by time
Cook*
Hot and fast for me no time low and slow 😋😋
HOW LONG??
Great video and info, I didn't know doneness was a real word until today...😂
Cali we do slow and slow with reverse
There's also Santa Maria style way very popular here in Cali!
OMG, nooooo!!! why??? Never get BBQ sauce anywhere near tri-tip! UGH! LOL.
What do you mean? I put BBQ sauce on my ice cream.
exactly! what the...
Awesome video ✊🏼Liked & Sub 👍🏼
Appreciate you testing this, but please, please. As a central coast native where tri-tip is from please do not use bbq sauce on tri-tip. I know its a local thing but =)
I had to promote my product somehow lol
Tri tip is from a COW now from a PLACE LOL
you sound very stupid
What kind of pellets are you using?
Probably lumberjack competition blend, that's my go to
If you ever visit Santa Maria try Shaws Strakhouse, they have the best tri tip in the central coast(IMO).
Low and slow at 225? That just sounds normal to me. I like to smoke at 160 for a couple hours before bumping up and then reverse sear.
How long did you cook the 400
Probably about 1 hour
How slow?
225 until internal temp is at desired doneness
Make a comeback bro ! Let me be your sign to make a return ! The newbies need assistance
Was just thinking about this the other day, I think I will!!
Outstanding smoke brother. I wish those were as easily available here. I see you are an up and coming channel like myself. Consider me a new subscriber to your channel and I will follow you on Instagram as well. Keep that smoke rolling brother!!!
Thanks man! I'll check yours out too!
Barbecue sauce? 😂 lost me. Lot of years of doing tri tip many different ways, but never dipped in barbecue sauce.
I typically dont but its so good
I would love to do a TH-cam collaboration with you we could do ribs brisket anything hit me up if you’re interested TNT barbecue
Definitely, shoot me an email madmoosebbq209@gmail.com
Perhaps a close-up on the meat, next time... otherwise 👍
I'm remaking the video will do!
Didn’t see you chew both 🤔🤷♂️
You didn't drink enough adult beverage to be smokin
off camera
Not speaking for all cali folks. I do low n slow errryday fam. And no need for sauce.
Fatside down..is that better I've always put it up
It shouldn't make any difference. You want the fat side facing wherever you heat is coming from mostly to help protect the meat
Bro let's get some close up shots of the final product smh. Amateurs..
Nothing good comes from fast and furious .
Using two different Tr-Tips is not a fair comparison. You should have used the same Tri-Tip and cut it in half then you can know for sure if it was the actually cut of meat or the different cooking methods that produced the differing results...Just saying
I'm going to be redoing this video soon with several factors taken out!
What sick person puts sauce on a tri tip? I guess if you don’t know how to cook or season it properly.
Can't trust this so called test. I've cooked many a tri-tip, many ways. For one you way under seasoned it, second, I have to say you're off about the timing too. Try a little harder to actually have true instructions on how to cook a tri-tip. Sorry, not trying to be cruel, but come on. Oh, also, if you need a sauce for your tri-tip....
wow you had me locked in 100% about to subscribe until you poured a condiment on your cutting board and I instantly lost all respect. then you spit in my face by insisting on using it in what you call a "taste test". all that work ruined with a bottled sauce
It's our product, of course we're going to promote when we can.
@@madmoosebbq6316 no I get it
Like why in the fuk wouldn't you say how long you cooked it?🤦♂️
Because you don't cook by time you cook to temp.....
The minute you dipped it in sauce, you lost all credibility.
Says you
If your going for a taste test don't grab a slab of meat and throw it into your mouth, bite sized pieces for filming.
Facts lol 😂 lesson learned
@@madmoosebbq6316 the recipe is fire and I agree low and slow for that cut of meat.
ALL THAT WORK TO TEST WITH SAUCE , MAKES NO SENSE , OVERALL GOOD COOK
You don’t even say how long you cooked it for. Who makes a cook video without giving the time? You.
People who know what theyre doing do not cook to time we only cook to internal temp so thats why
Sauce...poser!