Tri-Tip FTC

[zueth]

How long do you guys FTC for a Tri-Tip?  I did one hour, but it seemed too long.

The meat was still warm but not hot.

Thanks.

[beefmann]

maybe 30 minutes depending on its it, if it is around 140 to 150, maybe 15 minutes, 160 to 170 i have done a 2 hour and was stil on the hotter  side, though have cooled  quite a bit, Tri tip does not retain a lot of  heat because of its size, meaning  smaller then a lot of  other cuts.

[muebe]

It depends on the size of the tip and what IT you took it to...Most of the time a 1/2 hour is fine. You really do not want it steaming hot when you cut it also. I usually cook my tips to a IT of 140F so a short FTC works for me ;D

[zueth]

I brought it to a IT of 140, so I am thinking 1/2 hour should be good next time.

Thanks,

[Habanero Smoker]

Why do you want to FTC a cut like tri-tips?

They are easy to calculate the cooking time, and there is no tough connective tissue as you would find in butts and brisket.

[muebe]

As it cools the juices draw back into the meat if it is tightly wrapped with foil. I find the tri-tip is very moist with a short FTC. There is less juice left on the cutting board. Plus it keeps me from picking at it while it cools ;D

[zueth]

Ok, maybe I don't need to FTC a Tri-Tip, what does everyone think?

[OldHickory]

I cook my tri-tip to an IT of 130* for rare, which is the way I like it.  That usually works out to 57min/#, and PID temp set at 220*, with wind and ambient temps the variable factors.  Beef needs to sit and stabilize after a cook to keep the juices in the meat.  I use the FTC as much as 1 1/2hr  for this and it keeps the meat warm and for my convenience to serve.  If you want it hot at the time of serving you might give it a quick blast in a 500* oven.  Just be careful not to start cooking again if you want it rare.  This will also crisp up the outside slightly.  Tri-tip normally is thinner toward the tip and will be more to a med-well done , which I slice for those who like it that way.

[Michael]

Interesting.  I've always grilled my tri-tip.  I never considered putting it into the BS. 

I hit it hard with pepper and a light rub and then toss it on to my 500 degree grill and give it about 4 minutes and then flip it over to another hot section of the grill for another 3-4 minutes to get that nice char.  I then put it on my warming rack that is about 6" above the grill and I cook it with the burner beneath it on low, the middle burner on low and the outside burner on high.  Depending on the size of the tri-tip I average about 40 minutes total grilling time.  It comes out very juicy, extremely tasty and pretty tender.

Has anyone compared grilled tri-tip with slow-smoked?  The next time I see a sale on tri-tip I will have to toss it into the BS for a comparison test. - Mike

[Habanero Smoker]

As it cools the juices draw back into the meat if it is tightly wrapped with foil. I find the tri-tip is very moist with a short FTC. There is less juice left on the cutting board. Plus it keeps me from picking at it while it cools ;D

If you are obtaining the results you are looking for then it is all good.

I understand; I do something similar for roasts, but I just tightly wrap in foil with a little liquid while it is resting; a tip I read in a Cooks Illustrated article. But I don't place it in a cooler, or do this for an extended time as it may raise the internal temperature too high for what I like. Most cuts of meat; depending on their mass don't require a very long resting period.

[muebe]

Interesting.  I've always grilled my tri-tip.  I never considered putting it into the BS. 

I hit it hard with pepper and a light rub and then toss it on to my 500 degree grill and give it about 4 minutes and then flip it over to another hot section of the grill for another 3-4 minutes to get that nice char.  I then put it on my warming rack that is about 6" above the grill and I cook it with the burner beneath it on low, the middle burner on low and the outside burner on high.  Depending on the size of the tri-tip I average about 40 minutes total grilling time.  It comes out very juicy, extremely tasty and pretty tender.

Has anyone compared grilled tri-tip with slow-smoked?  The next time I see a sale on tri-tip I will have to toss it into the BS for a comparison test. - Mike

I have both grilled and smoked tri-tip many times. I prefer smoked over grilled. If you want that char flavor you can smoke the tri-tip to 130F IT and then finish on a searing hot grill. Or cold smoke the meat for a couple of hours then follow your cooking method on the grill. When I grill tri-tip I like to hit the outside of it with a searing hot cast iron skillet then place on the warming rack in the grill on low. But honestly however you cook it I do not think you can go wrong with tri-tip ;D

[muebe]

As it cools the juices draw back into the meat if it is tightly wrapped with foil. I find the tri-tip is very moist with a short FTC. There is less juice left on the cutting board. Plus it keeps me from picking at it while it cools ;D

If you are obtaining the results you are looking for then it is all good.

I understand; I do something similar for roasts, but I just tightly wrap in foil with a little liquid while it is resting; a tip I read in a Cooks Illustrated article. But I don't place it in a cooler, or do this for an extended time as it may raise the internal temperature too high for what I like. Most cuts of meat; depending on their mass don't require a very long resting period.

Habs... being that I take the tip to a IT of 140F it does not really tend to cook too much more during FTC. Now someone taking it to a higher IT might be a different story. My version of FTC for tri-tip is just tightly wrapped with foil and then stashed into a microwave. So I guess it is FM and not FTC for tri-tip :D

[Brisket Lover]

Im jealous!  No tri tip around here and if you can find it its $100000/lb, well almost :)

[OU812]

The only place I found, so far, that carrys a Tri-Tip wants $11.99/lb.  >:(

[muebe]

I just picked up 3 more tri-tips today for $2.79 lb  ::)