Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Met8 on May 27, 2018, 09:05:41 PM
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Anyone here slow cook tri tip? What temp did you pull it? How hot did you run your grill? Thanks!
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Anyone here slow cook tri tip? What temp did you pull it? How hot did you run your grill? Thanks!
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I cook my Tri Tip over medium heat. My Tri Tip is usually about 10"-12" over the heat. I pull it off at 155°. I tried cooking it like a steak and it's simply not. Like a pork chop isn't cooked like pulled pork or a steak to a brisket. I cooked multiple at 130°, 140° and 160° at the same time. The one cooked at 160° was the most tender. Also, don't forget to cut against the grain. As always, they're plenty of ways of cooking and this is just what works for me.
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I never have seen a tri tip here in Florida. From what I have seen the popular cooking method is santa maria style over high heat until medium, red and juicy inside. 155* to me is way over cooked as I cook my steaks to 140* for my family.
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Just last night, cooked 4. Full chimney, 22" grill, direct and what I do is turn mine every 10 minutes. That way it cooks through faster without burning the outside, tri tips can be thick. I pull when thickest part is 140 or so, at that point you will now have a piece of meat with a variety of doness, personally, I like the more cooked ends of a tri tip...but you really can't mess up a tri tip IMO. Enjoy.
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I never have seen a tri tip here in Florida. From what I have seen the popular cooking method is santa maria style over high heat until medium, red and juicy inside. 155* to me is way over cooked as I cook my steaks to 140* for my family.
Yep. Lots of ways too cook one. Low and slow doesn’t particularly add much except time to the cook (as there isn’t much internal fat to render).
It actually is a large steak roast (and occasionally packaged out here by butchers in 1” thick sections like a steak).
There is no best way...but if you treat it like a fat ribeye, you’re on the right track. Sear hot first then medium/high indirect (300-325) to finish or vice versa and reverse sear.
I usually pull close to medium and let rest. Also, cutting it correctly is critical. Even though the meat is shaped like a boot/boomerang, the grain usually runs in one continuous direction with the meat.
Get a few and practice...you’ll get the hang of it in no time.
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I marinate mine even though they say you don't need to. I also trim off all the fat. Not needed IMO. I sear for about four min on each side then slide over to the indirect side on med heat until done. Usually cook till 140 to 150. Some use the reverse sear method which also works well. Be sure to rest it and cut across the grain.
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I slow smoke them at 225-240 until 125 and do a reverse sear for a 2 mins a side. Middle should be rare and towards the ends will be well done.
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Sounds great, thanks for all the tips.
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I marinate my tri-tips for minimum 3 days in Chaka's MMM Sauce.
(http://pics.weberkettleclub.com/images/2017/01/18/51eYySnJsmL.jpg)
I cook them indirect to a internal temp of 120-125 degrees, then reverse sear using the SNS. Let it rest for 15-20 minutes under a foil tent before slicing. Target temperature should be 135-140 degrees in the thickest part. Like Mike in Roseville said, slicing across the grain is really important.
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I do indirect approx 45 minutes. Don't use thermometor. I do mine medium rare, slice against the grain at 45° angle works well.
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Why such the disparity in finish temps for this cut?
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Why such the disparity in finish temps for this cut?
Everyone likes their "steak" done at different temps.
I try to pull it just under medium so I get medium, dead center, following a rest period. It tapers to the ends so you get well-done at the end.
I don't like cooking it rare/medium rare, because it can be a little on the chewy on side (even properly cut against the grain, in thin slices).
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Tried to put up pics of both deep fried & pulled beef tri-tip & can't do it from this station......
This cut will go anywhere you want.....including medium rare..... 8)
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OK. Thought I'd read tri was different, needed "more" than other beefs, like 160-170 before it was "right," (decently tender?) whereas that would make hockey pucks outta other stuff.
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@addicted-to-smoke
Most folks do this stuff to about 135 or thereabouts for a medium rare center section & like Mike says you get a range because of the tapering of the piece
This is deep fried, likely about 190 or so as a finished temp....
(http://i1223.photobucket.com/albums/dd520/1buckie/2015/Fourth%20of%20July%2015/2015-07-05%20Fifth%20of%20July%2015/P1010027_1.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/2015/Fourth%20of%20July%2015/2015-07-05%20Fifth%20of%20July%2015/P1010035.jpg)
it's injected w/oil based marinades so the fry oil attacks that & cooks it thru to the center....
Also what can be done is go way under grilling temps & do a "creeper" cook to have it just fall apart in long muscle strands.....also injected to keep the moisture level reasonable while going thru a long cook....
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012031-1.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012042.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012043-1.jpg)
....if the cook temp is too high (above about 220) they will just cinch up & turn to shoe leather, but done carefully....beef flavored soft spagetti....extremely tender stuff.......
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Better pic of fried....
(http://i1223.photobucket.com/albums/dd520/1buckie/2015/Fourth%20of%20July%2015/2015-07-05%20Fifth%20of%20July%2015/P1010038.jpg)
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@addicted-to-smoke
Most folks do this stuff to about 135 or thereabouts for a medium rare center section & like Mike says you get a range because of the tapering of the piece
This is deep fried, likely about 190 or so as a finished temp....
(http://i1223.photobucket.com/albums/dd520/1buckie/2015/Fourth%20of%20July%2015/2015-07-05%20Fifth%20of%20July%2015/P1010027_1.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/2015/Fourth%20of%20July%2015/2015-07-05%20Fifth%20of%20July%2015/P1010035.jpg)
it's injected w/oil based marinades so the fry oil attacks that & cooks it thru to the center....
Also what can be done is go way under grilling temps & do a "creeper" cook to have it just fall apart in long muscle strands.....also injected to keep the moisture level reasonable while going thru a long cook....
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012031-1.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012042.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012043-1.jpg)
....if the cook temp is too high (above about 220) they will just cinch up & turn to shoe leather, but done carefully....beef flavored soft spagetti....extremely tender stuff.......
Damn, those look incredible! Our local sams started stocking tri tip then stopped. I think I can get it from a local butcher / catering shop. I need to check into it.
I just cooked them to the normal 135ish internal and we really liked it but I wouldn’t mind experimenting more
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OK, I really enjoy my SM attachment, but I haven't used my wok in a while - I think I need to try that!
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Wow. Creeper cook, eh? Sounds like a long time. I've never seen that cur cooked either way before, but again, I'm in the wrong part of the country to have enough access to try any of that. Rock on!
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I want to know more about this pulled beef style technique above. Do you have a recipe? 220 for how long or to what temp? Smoke? Marinade? Thanks
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@1buckie - I also would like to hear more on "creeper" tri-tip cook. Never heard of it but looks amazing.
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@addicted-to-smoke
Most folks do this stuff to about 135 or thereabouts for a medium rare center section & like Mike says you get a range because of the tapering of the piece
This is deep fried, likely about 190 or so as a finished temp....
(http://i1223.photobucket.com/albums/dd520/1buckie/2015/Fourth%20of%20July%2015/2015-07-05%20Fifth%20of%20July%2015/P1010027_1.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/2015/Fourth%20of%20July%2015/2015-07-05%20Fifth%20of%20July%2015/P1010035.jpg)
it's injected w/oil based marinades so the fry oil attacks that & cooks it thru to the center....
Also what can be done is go way under grilling temps & do a "creeper" cook to have it just fall apart in long muscle strands.....also injected to keep the moisture level reasonable while going thru a long cook....
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012031-1.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012042.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012043-1.jpg)
....if the cook temp is too high (above about 220) they will just cinch up & turn to shoe leather, but done carefully....beef flavored soft spagetti....extremely tender stuff.......
Buckie,
Nicely done. Creeper looks like it is really low and slow. I can’t make out your grate thermos, but I’m guessing...165-170 at the grate? I know Tahoe Joe’s cooks some of their steak roasts that way....16-18 hours. It’s been many years since I had one (sirloin I believe) but it was incredibly tender.
I will also add, I have cooked a “shit ton” of tri tips, but have never deep fried one like that (not whole anyway). I’m down to give it a whirl. What temp was that oil? 350ish? Anything special you did to it or would try again? Any reason why you took it to 190 internal?
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Here's a recipe that just popped into my email. The URL says "Texas style," but Mr. Phillips knows his stuff so don't let that scare any of left-coasters.
https://www.smoking-meat.com/may-31-2018-texas-style-smoked-tri-tip-in-the-pit-boss-copperhead
I haven't tried it, but relevant to this thread do note that he's cooking mostly low (240) and stopped "where many steaks are stopped."
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@dazzo
Rick....if you go to deep fry, peel all the fatcap off the outside or it might EXPLODE when it hits the oil !!!
@addicted-to-smoke
This low heat cook can be done with other low fat content pieces like sirloin & such.....
The injection "replaces" or adds into an ordinarily non-marbled piece a sort of fat content that, if enough is added, will stay there 'till the end of the cook....
I remember seeing an episode of some Pitmasters show where Myron Mixon is loading pork shoulders onto the cooker after injection & the thing drips juice (A LOT) all the way from the table to the pit....
People rage about Adam Perry Lang's board sauces....here's what an injected tip looks like cut....
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/Affer%20Memorials%20July%202012/AfferMemorialsJuly2012066.jpg)
@bstarr3 @Cellar2ful
The high temp would be maybe 220.....190-200 for a good 9 or 10 hours will usually get it there.....sadly I've always forgotten to get an internal on these, but I believe it would be lower than say, a brisket cook, just because it's operating at such a low run temp.....
You can kind of tell when it's getting about right......pull on the outside w/a fork & if it starts to peel back, you're getting close....
I've had some of them not go long enough & just set them back on to get farther along....pretty easy....
Just DO NOT try to rush things at all or it will tighten up & not work.....
@HoosierKettle @Mike in Roseville
See the above info & this link:
http://weberkettleclub.com/forums/grilling-bbqing/something-different/
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Here's a recipe that just popped into my email. The URL says "Texas style," but Mr. Phillips knows his stuff so don't let that scare any of left-coasters.
https://www.smoking-meat.com/may-31-2018-texas-style-smoked-tri-tip-in-the-pit-boss-copperhead
I haven't tried it, but relevant to this thread do note that he's cooking mostly low (240) and stopped "where many steaks are stopped."
That’s the method that has never made much sense to me. You can cook it that way but if you’re finishing it in a steak range and there is no fat/connective tissue to break down, the only thing this cooking method adds is time to your day.
@1buckie is proposing something a little different. Cooking even lower, longer, and to a higher temp (with an injection) will yield something akin to a succulent pulled/chopped beef.
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I marinate my tri-tips for minimum 3 days in Chaka's MMM Sauce.
(http://pics.weberkettleclub.com/images/2017/01/18/51eYySnJsmL.jpg)
I cook them indirect to a internal temp of 120-125 degrees, then reverse sear using the SNS. Let it rest for 15-20 minutes under a foil tent before slicing. Target temperature should be 135-140 degrees in the thickest part. Like Mike in Roseville said, slicing across the grain is really important.
Awsome marinade good on almost anything!
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OK Mike I misunderstood. I read some posts above where guys were pulling them off like steaks but not necessarily creeper cooking them. That was the confusion I had since earlier people were talking about taking them to 160-170.
I’m good with just staying with ground beef for now.😬