Jump to content

Sign in to follow this  
EGGARY

Tri Tip cooked to 195

Recommended Posts

I know there isn't a wrong or right way to cook.  However, on a Forum I go on concerning Pellet Grills I see Posts of cooking Tri Tips like a Brisket and cooking it to 195.  I have given my opinions on that subject but there are those who choose to cook a Tri Tip to 195.  

 

Have anyone here cooked a Tri Tip beyond 145 ?  I myself like to pull it at 125-128.  It is what it is.

Share this post


Link to post
Share on other sites

Personally, I think it's foolish to cook that cut of meat to that temp.  I can't say from experience because I can't get tri tip around here.  

 

BUT...

 

I do know meat.

 

Tri tip is NOT a 'barbecue' meat.  It's NOT high in fat and collagen so it does not need to cook like those meats.  I would personally imagine you would dry it out like leather if you cooked it like that.  

 

What do I know though....

 

Just because you read it on the innanets don't make it true!

 

Consider your sources.  

 

BTW- which pellet forum are you looking at?  I have been browsing one myself a little since I bought the Traeger...

Share this post


Link to post
Share on other sites

As John noted, tri-tip doesn't have any tough connective tissue to break down, so why would you cook it that hot? I guess you could try making pulled beef out of it, but that seems like a huge waste of a steak-grade cut of beef to me.

Share this post


Link to post
Share on other sites

We tend to cook a lot of tri tip here in Northern California, because of the price and availability. John is right on. This is a grill cut, not a BBQ cut. However, I do know people who have taken a bottom round (aka, London Broil) and cooked it in the manner described by Eggery, with success. It would actually be quickly seared/ browned on high heat for a short time, then finished in a Ditch Oven type environment with a lot of liquid, for several hours. It comes out much like a pot roast.

Share this post


Link to post
Share on other sites

I've had it smoked to high temp and there's a recipe in one of webers books for smoked tritip. I've grilled it myself to medium rare. The time I sampled smoked tip, it tasted good, but not as good as when it's seared and grilled to medium rare.

If someone made smoked tri tip, I'd eat it, but I see no reason to smoke to high temp. I suppose you could smoke and reverse sear to medium rare if you wanted to.

Share this post


Link to post
Share on other sites

I'm guessing I have probably grilled over 100 Tri-Tips over the past 25+ years. I pull mine at 125*F. I have done both front-end and reverse sears. Both turn out well, but I prefer the front-end sear. IMO they have to be marinated. I avoid the pre-marinated ones as they typically tend to have an "off-taste", like most pre-injected meats do. Here is a simple can't miss recipe and procedure; 

 

http://www.biggreeneggsperience.com/TriTip.html

post-3565-0-16558900-1386444174_thumb.jp

Edited by andyscalzo

Share this post


Link to post
Share on other sites

My first tip I ever cooked I actually cooked to 195. Didn't really know any better and didn't have any experience with that cut of meat and I can say that it wasn't my best work! Although pretty tender, it was very dry and basically flavorless. Will never cook it that way again!

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
Sign in to follow this  

×
×
  • Create New...