Tri Tip: Time and Essence

A heartfelt “Thank You” to Santa Maria, California for the gift of tri tip (the tensor fasciae latae muscle from the bottom sirloin,  number 185C in the NAMP Meat Buyer’s Guide). This is my “go to” cut for those days when I really yearn for brisket bfullsizeoutput_81dut just can’t devote the time to an all day cook. It’s a beautifully beefy cut that you can have ready in one hour. The flavor profile and texture are nearer to top sirloin than brisket but the beauty of it is it gives you the opportunity for a time efficient yet artful cook.

Rub generously with your favorite beef rub, a minimum of six hours prior to your cook,  When it’s time to light your fire, set the smoker up for direct AND indirect cooking. There are numerous ways to go about this depending up on your grill/smoker/cooker/whatever.

Place the tri tip on the grill on the indirect side, close the grill and smoke the meat, turning about every twelve to fifteen minutes until the internal temperature reaches 110. At this point move the meat to direct fire and sear thfullsizeoutput_81eree to five minutes per side. A beautiful dark bark will develop on the meat, but have no fear. When you hit 130 internal remove from heat and allow to rest for ten minutes, for a perfect medium rare, then slice across the grain and serve.

Give it a try and drop us a line with your pics and tasting notes! We love hearing from you.

All the best to all ‘y’all.

“Where there’s smoke, there’s MEAT!”

– Clarence “Porkchop” Dupree

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