Bull Tri tip, low and slow

[Casadetrevino]

Low and slow was first way I ever had tri-tip almost 20 years ago. There was a church in CA that would cook several in their ugly drum smokers all night. It was interesting how there was very little science to it. No thermometers in the smokers or temps taken on the meats but the best tri-tip I’ve ever had. Something about the drippings falling onto the coals and flavoring the cuts made the taste something unique that I’ve not tasted anywhere else. Always well done.
Chef John has a great grilled Santa Maria recipe for the grill and it is always a hit. Medium is his suggestion. It is a completely different flavor profile than the smoked tri-tip though. If you grill it I suggest letting it rest before cutting. It made a big difference in how quickly it dries out.

 

[WildcatSmoke]

Juicy!

 

[Pops]

I have now cooked tri-tip all three ways, most recently low and slow. It is a great cut to have on hand and cook it however you like, it is always good.

 

[Roaniecowpony]

I've migrated to a hybrid style of cooking tri-tip. I sear a cold tri-tip over very hot and close coals, then smoke until desired internal temperature (medium rare for us).

 

[SmokeOCD]

I can’t eat meat Unless it’s well done.

Are you big into Sauces then? (BBQ, Steak, Teriyaki, etc)

 

[Wayde F]

Are you big into Sauces then? (BBQ, Steak, Teriyaki, etc)

Yes I love teriyaki sauce. I will often dip most any kind of beef in it. I also love a chili sauce. I’m a sauce person.

 

[C. Keeper]

Yes I love teriyaki sauce. I will often dip most any kind of beef in it. I also love a chili sauce. I’m a sauce person.

Me, too! I get sauced frequently

 

[Wayde F]

Me, too! I get sauced frequently

 

[Wayde F]

Juicy!

View attachment 18829

 

[Wayde F]

Juicy!

View attachment 18829

Looks wonderful.

 

[Healeydays]

I agree with @Roaniecowpony. I like it medium rare also. It's my go-to meat for a fast dinner. Louisiana hot sauce as a binder, hardcore carnivore black rub, 225F for about 1 hour or until temp reaches 118F, and then a fast sear to give it be a nice crust. So yummy!

View attachment 18817

That's a beautiful piece of meat. Love mine medium rare.

 

[okie]

So how do you cook medium "rear"? Doesn't sound too palatable to me. I really like the low slow brisket style TT.

 

[ChuckA]

I agree with @Roaniecowpony. I like it medium rare also. It's my go-to meat for a fast dinner. Louisiana hot sauce as a binder, hardcore carnivore black rub, 225F for about 1 hour or until temp reaches 118F, and then a fast sear to give it be a nice crust. So yummy!

View attachment 18817

What size trim tip was that? Seems quick to get to 118? Just got a bullseye deluxe and want to do this with a 3 1/2 lb tri tip.

 

[BethV]

What size trim tip was that? Seems quick to get to 118? Just got a bullseye deluxe and want to do this with a 3 1/2 lb tri tip.

I always buy a trimmed tri-tip roast. They are never more than 3 pounds. But the muscle is naturally different thicknesses. So you’re going to get a variety of temperatures throughout the roast.

I have never left a tri-tip on my Bullseye longer than 1 1/2 hours for medium rare. I always take it off at 115 F and I let it rest so that it does not have to rest after I sear it.
Tri-tip is one of the best meats to make on a smoker because it does cook very fast.

Just make sure you’re using a thermometer so that you are keeping track of the temperature. Good Luck! I’m sure it will be wonderful.