Tri-tip

tdwester · September 08, 2012, 01:31:29 PM

I just picked up 17# of tri-tip, any suggestions on how to trim it?

mikecorn.1 · September 08, 2012, 02:08:46 PM

Muebe will be by ;) ;D

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muebe · September 08, 2012, 02:30:28 PM

Quote from: mikecorn.1 on September 08, 2012, 02:08:46 PM
Muebe will be by ;) ;D

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Here I am..LOL

You can trim almost all of the outer fat off a tri-tip. You must have got about 5 to 8 tri-trips right?

How you plan on cooking em'?

tdwester · September 08, 2012, 04:01:09 PM

It is still in the cryo pack. I about craped at the weight, but at 2 bones a pound i figured what the hell.
If it is 6-7 no prob but it is fricking huge.

tdwester · September 08, 2012, 04:05:51 PM

I was going to smoke it tell 130ish then toss it on the grill tell 145ish.

muebe · September 08, 2012, 04:25:50 PM

Sounds like a plan!

You can leave a thin layer of fat so when you sear them you get the flavor of the dripping rendered fats.

I have cooked a couple like a brisket and they come out fantastic!

You smoke it at 260F until you reach 130F IT and then foil and continue until you reach a IT of 200F. Let it rest and then carve across the grain. It is fantastic ;)

In about 4 hours you will have this...

tdwester · September 09, 2012, 01:06:21 PM

There were 4 tri-tips in the cryo pack. Thanks for the help pics to follow.

tdwester · September 09, 2012, 05:19:51 PM

It came out great! Thanks for the help.