I lived in the North Bay Area for 16 yrs and going to Buster’s Bbq for Tri tip was great. Born and raised in Texas and Tri Tip never heard about that meat until I moved to California but still love brisket too
Did two of these a couple days ago. Cooked at 225 and them boys took a solid 4 hours to get past 150. Wrapped around 155 because the bark and color was great. Used butcher paper and some tallow from my last brisket and took them to 205. Sheeeeeeesh. Amazing. Tender. Ridiculous beefy flavor. Don't see myself reverse searing to 130 again...
so I do the same exact thing with my brisket. except the way i finish it off is after i pull at 205 i let it rest room temp back down to 180. then i put it in a cooler until internal temp is 145 or so. then it's ready to eat. has to do with the way the internal fibers break down. i wonder if i'd end up drying out trip or not, but i'll let you know after tonight.
Followed Matt's directions on a 3 lb Tri Tip, used Holy Cow for the seasoning, cooked on my Traeger 1300 and it came out tender and delicious. My family loved it. The friends we had over, one of them smokes meats and makes his own seasonings. He complemented the food, gave a thumbs up on the smoke ring, and said I "nailed it". Next up is to have a bigger group over so I can justify the cost and time to smoke an entire brisket. Thanks for the video and the help Matt!
I liked this video and the tri tip was delicious. I am a California native and have been eating tri tip all my life. The down side to this way of smoking a tri tip is time and how much it shrinks. I usually smoke a tri tip in my Traeger for about an hour and twenty minutes on smoke and then seat it in the grill on high for 2 minutes a side. Perfect. Thanks for the idea, very tasty.
I grew up in Houston and since I've been in the navy (9 years) i have not had a single slice of meat up to my standards as perfect brisket. I live in san diego now and tri tip is much more plentiful than brisket. This exact method met those standards. You are a rock star, a saint, a scholar, what ever you want to call yourself. I am a 100% member of the meat church now.
Followed the recipe exactly but I did it in my Kamado Joe. Done in 3:30 with 30 minutes of rest. Incredible! Better than any Brisket we ever made. Drizzled on a homemade Chimichuri for a nice contrast.
I just did two of them this way. I used my Weber EX6 SmokeFire. Turned out excellent. 7.5 hours total time. Set at 250. Used a couple seasonings including Holy Voodoo…excellent!
Ive been cooking tritip for almost 20 years. For a 2 to 2.5lb tritip It usually takes me 1- to 1 1/2 hrs. Internal temp is 170 -175 for medium well done. I cook it in a weber indirect heat.
@@daddyrooster88 I've done it for a while here in Calif but at lower temps, like at 130-135* b/c I like it pink but not too rare. I might try it like in this video but for a shorter time or at 225* and tin foil it at 125-130* with butter for another hour or so to about 165*.
Tri-tips are a favorite at our house & after watching this vid...had to give this method a shot. Did a 4lb slab, stalled out around 155-160, wrapped it in foil with butter added & took it to 204, 6hrs to plating. Smoke ring was amazing. Sliced it thin, very tender, no chew, & made insanely good sandos. If only I could post a pic....thing of beauty. Thanks for the tutorial. It's a winner.
Growing up in CA trip tip is everywhere and was loved at nearly all family gatherings. Now being in NC, it's incredibly hard to find but, when available, brings a lot of joy to my family and memories of our youth :) Will try this this weekend.
Hey Matt, love the way you did this video! I've been smoking a few tri-tips like a brisket and I finally got it all dialed in and nailed down. I wish I could post a picture here so you could see The incredible smoke ring I got. I did mine a little bit different. If you have the time and go to my community tab you'll see the result I'm talking about. Thoroughly appreciate you and the work you put in!
Here in CA Tri Tip is everywhere. For me it's been hit or miss cooking it this way. I can't seem to count on it, but sometimes it's great, me thinking it has to do with the amount of intramuscular fat in each cut. Thanks!
I just made this and I'm not sure if I will ever make Tri Tip the old way again. It was simple, fast (as fast as you can get with BBQ) and tasted amazing. I even forgot to add butter and it came out flavorful and tender.
recently bought my first smoker, a Traeger. I'm still learning how to perfect Brisket, but on days when I don't want to tackle a full Brisket, Tri Tip is the perfect substitute! Also, my parents are old school Mexican and will not eat anything that's not well done (sigh), so they love when I make Tri Tip or Brisket. I just picked up a couple Tri Tip that I'm smoking tomorrow for lunch. I let them smoke for a total of 5-6 hours, including wrapping them with butcher's paper.
I ruined 3 lol I made a mistake the last one and it paid off , I overcooked it and it was like leather haha bit after sitting covered for approximately 30min it broke itself down and was so tender I couldn't believe it...
I just got a pack of 2 from Costco. I’m new to smoking but I like to smoke brisket low overnight then wrap it in the morning and turn up up the heat a little. I was worried doing the same with tri tip because it was smaller cut than brisket but OMG it was amazing. Used some Holy Gospel and Texas Sugar. Thanks Matt
I plan to do one this weekend. lately, I've been reverse searing my tri-tips on my Traeger and they've been great. I enjoy doing 14-16 lb briskets but it's an all day process. This recipe looks like a afternoon cook to feed 4 and hopefully there will be a little left over for tacos.
This turned out just the way Matt said it would. In 5 hours (plus resting time), I had the best Tri Tip-Smoked Brisket to ever come off my smoker. While slicing, I picked up the meat and squeezed it. Moist and juicy, small smoke ring, the classic bend of the slice and break-away tender. Life is good.
I smoked two of them tri tips yesterday and i gotta say... its was damm good. Salt pepper garlic power with a brown sugar heat rub and it was over. Thank you for sharing this idea.
I tried your method on this on my Pit Boss pellet grill and followed your method and man my wife and I loved how it came out. It was so far my best Tri tip I have ever made and I used the Holy Cow seasoning. It was great. Here in Oklahoma City, Ok we went to Crest Market and they have the best meats.
I just saw your video yesterday. I bought a Tri Tip this morning and I cooked it for dinner. It's Awesome My wife and I have eaten about all of it .Thank You!!
Tri Tip is king here on the Central Coast Ca. I smoked my tri tip with a combo of Holy Cow and Suzy Q’s, at 250 for about an 1 1/2 to 2 hours shooting for a 130 to 135 temp. Comes out perfect every time. Looking forward to smoking this with Meat Church pellet blend. Love this channel and I’ll stop by the shop in late October to supply up.
For those of you doing this for the first time, add about double the seasoning Matt is adding. I’ve done this recipe twice, and the first time, I seasoned it lightly, just like Matt, and the tri-tip was under-seasoned. The second time, I just about doubled the amount of seasoning, and my wife complimented me just like Matt’s did.
Hey I love the meat church spices I think I have everyone of them. Now I grew up in California and started bbq reading from my kcbs book I got at 17 now in California we do tri tip like it was religion, now I learned back in the late 80's to use Sniders prime rib rub on a tri tip and let me tell you it's 2024 and I still use that on tri tip. It's amazing you should try it.
Also on the West Coast. I've had Tri tip dozens of times. Never cooked like a brisket tho. I have a Prime Tri tip in the fridge, gonna do this on Xmas. Thanks Matt.
I did a Tri-Tip like a brisket a couple weeks ago and it was one of the best things I've ever made on my smoker. I was very surprised and will be doing it again!
Doing my first tri tip today. Left a 1/4" cap though but cut a diamond pattern in it and seasoned fairly heavy on it. Looking forward to seeing the results.
I smoked a 3 1/2 pound picahna steak at 225 fat side down for an hour on my green egg and used cherry and hickory chunks for the smoke. Perfection! I made tacos and omelette’s with the leftovers.
I tried this for my daughter’s birthday as I know my wife and daughter aren’t fond if medium rare tri-tip, and prefer more well done. I was very skeptical so we did two tri-tips, one following your method for smoking, and the other I did traditional reverse sear, 120° then seared at the end to 135°. Let both of them rest for about 20 minutes, I tried both of them, but I have to say I give the nod to the smoked one. I think the only way I would cook a tri-chip traditionally medium rare again. Would be if it’s a very good choice or prime cut, like you find at Costco. The cheap four dollar a pound tri-tip that you get at Safeway/Kroger/Albertsons is a fairly tough and chewy piece of meat honestly. Cooking it the way you did, it was the most flavorful fall apart meat. Everyone loved it.
The only thing different I do is baste with apple juice about once an hour then pour a little apple juice in the foil. Started doing it that way about 18 years ago since I learned that Mikeska's in Temple used tri-tip. Have been happy ever since!
Tri tip is a great cut of meat. It is extremely popular here in southern/ central california Won’t break the bank and a lot of ways to cook it- grilling and smoking and can take a lot of different flavor profiles Really nice cut - glad it’s getting more love
Just got a new Pit Boss and DEFINITELY going to give this a try after I get the grill seasoned and a couple of practice runs under my belt. I've got the PB white/red oak blend, and the Bear Mtn bourbon barrel blend, among others (😏). Pellet Acquisition Disorder (PAD), I guess... 😂
I live in California and have been doing this for 15+ yrs. I’ve always preferred this method over traditional Santa Maria style and people would say that I was crazy until they got a sample.
I live on the border in South Texas so obviously I eat a lot of Mexican food. I had the good fortune to go on a work trip to the central coast of California. I had some Santa Maria tri tip and I also had some shredded beef enchiladas. So now, I make smoked, shredded trip tip enchiladas. Game changer.
Thanks for the continued tips and ideas! I tried tri tip cooked like a brisket this past weekend and it was AWESOME !! My wife and kids couldn’t get enough. Thanks again
Great video! Love seeing tri-tip being cooked! My grandpa is from Texas and moved to Santa Maria, CA when he had a family. We got the best of both worlds with that meat. I watched him cook tri-tip all my life.
I usually reverse sear my tri tips, I usually start on a cold smoke for a couple hours, put it 180 until its 125 internal, then sear. But, this is a nice change of pace.
When I heard his temps I was like... WHOA... I've never smoked my tri-tips to well done, but, it looked pretty good. I usually do the same. Pull at 125, reverse sear to 135-140. Perfection, for me anyway.
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?
Looks good Matt. What about just scoring that thick fat cap, rubbing some seasoning in between all the cracks, and pulling off what doesn't render at the end? When I've barrel smoked triple-tips before I've always left the fat cap on and taken it off prior to slicing. Keeps the meat pretty juicy.
Love this channel Matt and I am cooking 2 tri tips today .. one like a brisket, one will be reversed sear to about 135deg. Both with the same seasoning I make. You say holy cow is just SPG.... What kind of spg you using that's red? Lol 😆 looks like some paprika in there to me but 🤷🍻
Tri-tip is my go-to after brisket. Makes a great sandwich. I like to slice it and let it soak in those juices for 15 min or so before I assemble them, then top with a good western, North Carolina sauce. I like "Lillie's #40" brand. Finally, I'm not a believer when it comes to butter. I render my trimmings down for tallow and use that instead.
After the way my aunt's Ex husband ruined tri tip for us I swore id never eat it again. After seeing this imma give it a go. Thanks Matt and Meat Church.
Made this a couple years ago for NYE celebration at a friend's house. Lets just say that just a few minutes after the foil was opened, there wasn't any more tri tip to be found. I've since done this a few times and it is a fantastic option for someone who doesn't need to make 5-15lbs of meat.
I smoked one over this weekend man it was amazing. The holy cow rub really brought out the flavor and I made my own injection which really made it tender and jucy
Okey first thank you for clearing up the difference between hot and fast and a 3-4 hr. Cook I cook my first one yesterday and it was very delicious but my mind was thinking it was going to taste like brisket but it tasted like good steak meat, I now see the difference I’m sure the next one will be the brisket substitute I’m looking for, and would you say 3-4 hrs is good 👍🏾? Thanks Again ✌🏾👍🏾🙏🏾
I followed your recipe and I was blown away by how phenomenal it was. I took the drippings added some beef paste and creamy horseradish to dip it in. I highly highly recommend it. Thank you 😊
I saw this comment and did this last time I made it and I have to say it was fantastic. Only difference is I added like 1/4 cup of water with some cornstarch stirred in at the end just to thicken it, made a fantastic gravy.
That is funny last week i had the idea of cooking tri tip like birria slow cook just like birria is cook. So i put it on the BBQ give it a nice sear first and proceed to cook the meat on indirect fire for a few hour come out great.
I just did it this weekend My family loved it And it funny because I like it rear land my family loves it well done and for me well done is dry So this way worked out perfectly
Thanks for this video - you do great stuff sir. I appreciate this in particular because I’m surrounded by tri tip in Cali but find it to be too tough when grilled to medium rare.
I just cooked a tri tip brisket style. The flavor was there, the smoke ring was there as was the tenderness. However it was dry. The left over juice was delicious but couldn’t help the dry meat. I even used waygu fat in hopes to add fat. I’ll stick to cooking tri tip using indirect heat. Thanks for sharing
I'm from West Coast and TRI tip is my bread and butter. Good seeing all you southerns come around.
Maybe one day you'll come around away from the West Coast.
@@Amocoru I'm a refugee in Tennessee now. Don't worry I didn't bring crazy ideals with me
@@Amocorutri tip is better than brisket.
I lived in the North Bay Area for 16 yrs and going to Buster’s Bbq for Tri tip was great. Born and raised in Texas and Tri Tip never heard about that meat until I moved to California but still love brisket too
Do you cook yours over like a brisket or more like a med rare steak? I always do the latter.
Did two of these a couple days ago. Cooked at 225 and them boys took a solid 4 hours to get past 150. Wrapped around 155 because the bark and color was great. Used butcher paper and some tallow from my last brisket and took them to 205. Sheeeeeeesh. Amazing. Tender. Ridiculous beefy flavor. Don't see myself reverse searing to 130 again...
Did you do your tritips on a pellet grill or an offset? Thanks!
@@mikerouswell5685 not sure what he used but I’ll be using a pellet grill tomorrow I’ll let you know the outcome 😂
@@RambofromWarzone how was the outcome
@@kale6467 amazing!
so I do the same exact thing with my brisket. except the way i finish it off is after i pull at 205 i let it rest room temp back down to 180. then i put it in a cooler until internal temp is 145 or so. then it's ready to eat. has to do with the way the internal fibers break down. i wonder if i'd end up drying out trip or not, but i'll let you know after tonight.
Followed Matt's directions on a 3 lb Tri Tip, used Holy Cow for the seasoning, cooked on my Traeger 1300 and it came out tender and delicious. My family loved it. The friends we had over, one of them smokes meats and makes his own seasonings. He complemented the food, gave a thumbs up on the smoke ring, and said I "nailed it". Next up is to have a bigger group over so I can justify the cost and time to smoke an entire brisket. Thanks for the video and the help Matt!
Should have put in the oven it’s the same thing
Do you need more friends ?
I liked this video and the tri tip was delicious. I am a California native and have been eating tri tip all my life. The down side to this way of smoking a tri tip is time and how much it shrinks. I usually smoke a tri tip in my Traeger for about an hour and twenty minutes on smoke and then seat it in the grill on high for 2 minutes a side. Perfect. Thanks for the idea, very tasty.
I grew up in Houston and since I've been in the navy (9 years) i have not had a single slice of meat up to my standards as perfect brisket.
I live in san diego now and tri tip is much more plentiful than brisket. This exact method met those standards. You are a rock star, a saint, a scholar, what ever you want to call yourself. I am a 100% member of the meat church now.
Followed the recipe exactly but I did it in my Kamado Joe. Done in 3:30 with 30 minutes of rest. Incredible! Better than any Brisket we ever made. Drizzled on a homemade Chimichuri for a nice contrast.
I just did two of them this way. I used my Weber EX6 SmokeFire. Turned out excellent. 7.5 hours total time. Set at 250. Used a couple seasonings including Holy Voodoo…excellent!
Ive been cooking tritip for almost 20 years. For a 2 to 2.5lb tritip It usually takes me 1- to 1 1/2 hrs. Internal temp is 170 -175 for medium well done. I cook it in a weber indirect heat.
@@daddyrooster88 I've done it for a while here in Calif but at lower temps, like at 130-135* b/c I like it pink but not too rare. I might try it like in this video but for a shorter time or at 225* and tin foil it at 125-130* with butter for another hour or so to about 165*.
That was the best tri-tip ever and it was a hit. Plus a nice way to break in the new traeger. Thank you for sharing.
Wife compliments are like gold. Once I heard you say that, I immediately added this one to my favorites and will be trying it soon!
Tri-tips are a favorite at our house & after watching this vid...had to give this method a shot. Did a 4lb slab, stalled out around 155-160, wrapped it in foil with butter added & took it to 204, 6hrs to plating. Smoke ring was amazing. Sliced it thin, very tender, no chew, & made insanely good sandos. If only I could post a pic....thing of beauty. Thanks for the tutorial. It's a winner.
Growing up in CA trip tip is everywhere and was loved at nearly all family gatherings. Now being in NC, it's incredibly hard to find but, when available, brings a lot of joy to my family and memories of our youth :) Will try this this weekend.
Yup but they leave the fat on in Cali. I know my Mexican family side leaves a lot of that fat in as well.
Go to smaller butcher shops and ask for it. They usually sell it cheap too
Food lion has been carrying tri-tips here locally in SC. They may carry them where you’re at.
@nathanresnick6186 I'll give it a go! Thanks for the tip
Followed your directions and smoked my first tri-tip. On a Pit Boss portable smoker on the tailgate of my truck. Turned out Amazing!
I’ve done this a few times over the past year and I love it. When I want brisket on a weekday it’s perfect for my small family
Hey Matt, love the way you did this video! I've been smoking a few tri-tips like a brisket and I finally got it all dialed in and nailed down. I wish I could post a picture here so you could see The incredible smoke ring I got. I did mine a little bit different. If you have the time and go to my community tab you'll see the result I'm talking about. Thoroughly appreciate you and the work you put in!
Here in CA Tri Tip is everywhere. For me it's been hit or miss cooking it this way. I can't seem to count on it, but sometimes it's great, me thinking it has to do with the amount of intramuscular fat in each cut. Thanks!
Pretty much. I would only do it with prime or better
I just made this and I'm not sure if I will ever make Tri Tip the old way again. It was simple, fast (as fast as you can get with BBQ) and tasted amazing. I even forgot to add butter and it came out flavorful and tender.
I’ve watched this video at least three times, and every time I gasp a little at 6:21. Good save. I’m never that lucky.
Bro didn't even flinch, I noticed that too😂
Thanks for mentioning the grain runs in two directions, the point is a good marker to separate after cooking.
My little brother is form Reno and he smoked ti tip all the time. Im from Alabama and now I've got a lot of people liking tri tip.
recently bought my first smoker, a Traeger. I'm still learning how to perfect Brisket, but on days when I don't want to tackle a full Brisket, Tri Tip is the perfect substitute! Also, my parents are old school Mexican and will not eat anything that's not well done (sigh), so they love when I make Tri Tip or Brisket. I just picked up a couple Tri Tip that I'm smoking tomorrow for lunch. I let them smoke for a total of 5-6 hours, including wrapping them with butcher's paper.
I ruined 3 lol I made a mistake the last one and it paid off , I overcooked it and it was like leather haha bit after sitting covered for approximately 30min it broke itself down and was so tender I couldn't believe it...
I just got a pack of 2 from Costco. I’m new to smoking but I like to smoke brisket low overnight then wrap it in the morning and turn up up the heat a little. I was worried doing the same with tri tip because it was smaller cut than brisket but OMG it was amazing. Used some Holy Gospel and Texas Sugar. Thanks Matt
I plan to do one this weekend. lately, I've been reverse searing my tri-tips on my Traeger and they've been great. I enjoy doing 14-16 lb briskets but it's an all day process. This recipe looks like a afternoon cook to feed 4 and hopefully there will be a little left over for tacos.
This turned out just the way Matt said it would. In 5 hours (plus resting time), I had the best Tri Tip-Smoked Brisket to ever come off my smoker. While slicing, I picked up the meat and squeezed it. Moist and juicy, small smoke ring, the classic bend of the slice and break-away tender. Life is good.
I smoked two of them tri tips yesterday and i gotta say... its was damm good. Salt pepper garlic power with a brown sugar heat rub and it was over. Thank you for sharing this idea.
I tried your method on this on my Pit Boss pellet grill and followed your method and man my wife and I loved how it came out. It was so far my best Tri tip I have ever made and I used the Holy Cow seasoning. It was great. Here in Oklahoma City, Ok we went to Crest Market and they have the best meats.
I just saw your video yesterday. I bought a Tri Tip this morning and I cooked it for dinner. It's Awesome My wife and I have eaten about all of it .Thank You!!
Tri Tip is king here on the Central Coast Ca. I smoked my tri tip with a combo of Holy Cow and Suzy Q’s, at 250 for about an 1 1/2 to 2 hours shooting for a 130 to 135 temp. Comes out perfect every time. Looking forward to smoking this with Meat Church pellet blend. Love this channel and I’ll stop by the shop in late October to supply up.
I do the same for about a temp at 130-135 here in Calif. I'll try this method with tin foil/butter to about 165 and see.
Where at? Paso here...Hello neighbor....
For those of you doing this for the first time, add about double the seasoning Matt is adding. I’ve done this recipe twice, and the first time, I seasoned it lightly, just like Matt, and the tri-tip was under-seasoned. The second time, I just about doubled the amount of seasoning, and my wife complimented me just like Matt’s did.
Tri-Tip is one of my favorites when it comes to smokin’
Keep it up y’all. I really enjoy your seasonings.
Great video. I’ll be making this tomorrow. Hope it turns out as good as yours.
I've cooked this twice, both times turned out incredible. It literally is just like brisket, but you don't need to store a ton of leftovers. Awesome!
I didn’t know you were from Waxahachie Tx. I used to lived there. Nice town. Friendly people. Like you tri tip video.
Hey I love the meat church spices I think I have everyone of them. Now I grew up in California and started bbq reading from my kcbs book I got at 17 now in California we do tri tip like it was religion, now I learned back in the late 80's to use Sniders prime rib rub on a tri tip and let me tell you it's 2024 and I still use that on tri tip. It's amazing you should try it.
Also on the West Coast. I've had Tri tip dozens of times. Never cooked like a brisket tho. I have a Prime Tri tip in the fridge, gonna do this on Xmas. Thanks Matt.
Looked delicious! You need to trade in that fly-swatter for a Bug-A-Salt. Most entertaining $40 I've ever spent.
I think I'm getting a divorce over my Bug gun antics
I did a Tri-Tip like a brisket a couple weeks ago and it was one of the best things I've ever made on my smoker. I was very surprised and will be doing it again!
How does it compare to a brisket ?
@@gavinguadagnoli3103 If brisket is a 10 this is about a 9.5. Its a 10 for me since brisket has in my area costs maybe 20% more than tri tip
Followed this procedure today and it turned out great. Easy to do right.
I've done a few tips like a brisket! It's a great way to cook up a cheaper and smaller piece of meat!
Doing my first tri tip today. Left a 1/4" cap though but cut a diamond pattern in it and seasoned fairly heavy on it. Looking forward to seeing the results.
And the best thing about that brisket is, it's WELL DONE!
Done this many times and I've loved it. I've sliced it and pulled it like pulled pork
I smoked a 3 1/2 pound picahna steak at 225 fat side down for an hour on my green egg and used cherry and hickory chunks for the smoke. Perfection! I made tacos and omelette’s with the leftovers.
I tried this for my daughter’s birthday as I know my wife and daughter aren’t fond if medium rare tri-tip, and prefer more well done. I was very skeptical so we did two tri-tips, one following your method for smoking, and the other I did traditional reverse sear, 120° then seared at the end to 135°. Let both of them rest for about 20 minutes, I tried both of them, but I have to say I give the nod to the smoked one. I think the only way I would cook a tri-chip traditionally medium rare again. Would be if it’s a very good choice or prime cut, like you find at Costco. The cheap four dollar a pound tri-tip that you get at Safeway/Kroger/Albertsons is a fairly tough and chewy piece of meat honestly. Cooking it the way you did, it was the most flavorful fall apart meat. Everyone loved it.
I have done dozens of these and it is gold.....
The only thing different I do is baste with apple juice about once an hour then pour a little apple juice in the foil. Started doing it that way about 18 years ago since I learned that Mikeska's in Temple used tri-tip. Have been happy ever since!
Tri tip is a great cut of meat. It is extremely popular here in southern/ central california
Won’t break the bank and a lot of ways to cook it- grilling and smoking and can take a lot of different flavor profiles
Really nice cut - glad it’s getting more love
Just got a new Pit Boss and DEFINITELY going to give this a try after I get the grill seasoned and a couple of practice runs under my belt. I've got the PB white/red oak blend, and the Bear Mtn bourbon barrel blend, among others (😏). Pellet Acquisition Disorder (PAD), I guess... 😂
I live in California and have been doing this for 15+ yrs. I’ve always preferred this method over traditional Santa Maria style and people would say that I was crazy until they got a sample.
Love the insight!
You’re crazy vato haha jk I am gonna try to do it today
I live on the border in South Texas so obviously I eat a lot of Mexican food. I had the good fortune to go on a work trip to the central coast of California. I had some Santa Maria tri tip and I also had some shredded beef enchiladas. So now, I make smoked, shredded trip tip enchiladas. Game changer.
@@robertpalmer3166 hell yeah !
California Meat meets Texas BBQ!!! Love it, thanks for the cook tips!!!
Thanks Cary!!
Thanks for the continued tips and ideas! I tried tri tip cooked like a brisket this past weekend and it was AWESOME !! My wife and kids couldn’t get enough. Thanks again
Great video! Love seeing tri-tip being cooked! My grandpa is from Texas and moved to Santa Maria, CA when he had a family. We got the best of both worlds with that meat. I watched him cook tri-tip all my life.
I followed the directions in this video. I ended up with the best tri-tip I ever cooked. It was amazing. Thanks Meat Church!
Just finished one up and eating it right now. Outstanding. Easy, tasty, tender and the way I will cook a tri tip from now on.
I usually reverse sear my tri tips, I usually start on a cold smoke for a couple hours, put it 180 until its 125 internal, then sear. But, this is a nice change of pace.
When I heard his temps I was like... WHOA... I've never smoked my tri-tips to well done, but, it looked pretty good. I usually do the same. Pull at 125, reverse sear to 135-140. Perfection, for me anyway.
@@JesseBonales I said wow too. I do the same here in Calif to 135 and reverse sear but will try this method with tin foil/butter to 165.
Learned this Method from White Bulls BBQ….Chris is a genius. And while I love both, this is just the best way for me.
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?
Money! 😆 I did a select one which I was told to do only choice or higher using holy cow, butter and beef broth for the wrap and it came out AMAZING 👍🏼
I use Tri Tip for steak tacos and fajitas. My children love it.
Cooked 2 Tri Tips today following this method and they were fantastic !!!! Thanks Matt !
Hey Matt would beef talo also work in the wrap
I did this exactly the way he did it. Used Traeger beef rub and it was awesome! I like it better than brisket actually!
Looks good Matt. What about just scoring that thick fat cap, rubbing some seasoning in between all the cracks, and pulling off what doesn't render at the end? When I've barrel smoked triple-tips before I've always left the fat cap on and taken it off prior to slicing. Keeps the meat pretty juicy.
I am doing two tri tips tomorrow to feed 11. Your video made my mouth water! I hope I can duplicate your results on my weber.
Love this channel Matt and I am cooking 2 tri tips today .. one like a brisket, one will be reversed sear to about 135deg. Both with the same seasoning I make.
You say holy cow is just SPG.... What kind of spg you using that's red? Lol 😆 looks like some paprika in there to me but 🤷🍻
Tri-tip is my go-to after brisket. Makes a great sandwich. I like to slice it and let it soak in those juices for 15 min or so before I assemble them, then top with a good western, North Carolina sauce. I like "Lillie's #40" brand. Finally, I'm not a believer when it comes to butter. I render my trimmings down for tallow and use that instead.
After the way my aunt's Ex husband ruined tri tip for us I swore id never eat it again. After seeing this imma give it a go. Thanks Matt and Meat Church.
TriTip is my staple. Tallow wrap…yum! No leftovers like a giant brisket.
You are the best in explaining! I tried exactly how you said it and came out perfect. Thx
How many lbs was your tri tip bcuz I’m doing the same thing lol
He never mentioned how heavy it was
Made this a couple years ago for NYE celebration at a friend's house. Lets just say that just a few minutes after the foil was opened, there wasn't any more tri tip to be found. I've since done this a few times and it is a fantastic option for someone who doesn't need to make 5-15lbs of meat.
Great video! Love tri tip on the smoker
I looked for this video Monday. I smoked one without your guidance and it turned out great.
Awesome!
Just made one for Sunday Dinner loved it with Japeno poppers
I prefer Tri-tip to brisket! Thanks for showing this!
I’ve done this three times and the tri tip comes out just as good as a brisket. And a lot cheaper! Butter works great. Nice work
Very cool and perfect for a small family dinner.
Ive smoked a tri tip to 135 ate half like that. Put remaining in fridge over night and then smoked that like brisket burnt ends. Definitely recommend.
Thanks for the tips! Made this today with Holy Cow rub, was amazing!
Made one of these on my KJ jr camping couple weeks ago. Came out tasting just like brisket. Great cook
Could you use beef tallow from a previous smoke brisket instead of butter?
I smoked one over this weekend man it was amazing. The holy cow rub really brought out the flavor and I made my own injection which really made it tender and jucy
Did this yesterday & I think it is the best way to cook a tri tip👍
Okey first thank you for clearing up the difference between hot and fast and a 3-4 hr. Cook I cook my first one yesterday and it was very delicious but my mind was thinking it was going to taste like brisket but it tasted like good steak meat, I now see the difference I’m sure the next one will be the brisket substitute I’m looking for, and would you say 3-4 hrs is good 👍🏾?
Thanks Again ✌🏾👍🏾🙏🏾
Just like your wife, mine just awarded me the elusive compliment!
I followed your recipe and I was blown away by how phenomenal it was. I took the drippings added some beef paste and creamy horseradish to dip it in. I highly highly recommend it. Thank you 😊
I saw this comment and did this last time I made it and I have to say it was fantastic. Only difference is I added like 1/4 cup of water with some cornstarch stirred in at the end just to thicken it, made a fantastic gravy.
I've done this once with good results, so I'm doing it again for my family Christmas Eve dinner.
And leftovers will be sandwiches on Christmas.
You finally got me. Picked up some holy cow and garlic herb from Big R. Grilling a pichania today.
I have that same cut in the freezer that we got from snake River farms. Never cooked one before. Let me know how it came out.
That is funny last week i had the idea of cooking tri tip like birria slow cook just like birria is cook. So i put it on the BBQ give it a nice sear first and proceed to cook the meat on indirect fire for a few hour come out great.
Matt looks great, I have a Webber Kettle and will try it out on that!
My local grocery store keeps selling tiny briskets, so I do this method because it seems to work well on smaller brisket cuts too.
Looks great Matt! Will be smoking one of these soon! Thanks for the video!
I did this last weekend, it was the first tri tip I've ever done, it was pretty fantastic, will definitely be doing this again
Nice. I just did this to a tri tip today on a whim. I wrapped in butcher paper with tallow. The meat is still resting but I’m pretty excited.
I've been doing this sousvide for years its phenomenal.
I just picked up two tri tips on a buy one get one free. Gonna be cooking them both like this on my offset tomorrow! Thanks for the video!
I just did it this weekend
My family loved it
And it funny because I like it rear land my family loves it well done and for me well done is dry
So this way worked out perfectly
magnificent! good sir! thanks! always wanted to try this!
Thanks for this video - you do great stuff sir. I appreciate this in particular because I’m surrounded by tri tip in Cali but find it to be too tough when grilled to medium rare.
I just cooked a tri tip brisket style. The flavor was there, the smoke ring was there as was the tenderness. However it was dry. The left over juice was delicious but couldn’t help the dry meat. I even used waygu fat in hopes to add fat. I’ll stick to cooking tri tip using indirect heat. Thanks for sharing
Very impressive and have to try it we have a pellet grill and thank you
This is what i need to do when i crave a brisket but there is no one coming over. A small brisket. Loved the video
This was amazing and the whole family loved it