Amazing Smoked Tri Tip - How to Smoke Tri Tip

Do you want to learn how to cook the perfect Tri Tip? When it comes to barbecue, brisket gets all the love, but the Tri Tip is probably the most underrated meat in the game. It's super easy, and pretty quick as far as smoking goes. Let me show you how to take this amazing meat, smoke it, and take your cook out to the next level.
*Note* This doesn't typically take more than 1.5 to 2 hrs, but it was legitimately negative temperatures outside so I probably struggled with the temperatures a bit. Make sure you monitor your internal temperatures so you don't over or under cook it.
Check out my last video on the Money Muscle:
• BBQ Basics: How to Smo...
--------------------
Check out my Social Media:
Instagram: skullandmortar
Twitter: skullandmortar
--------------------
Check out my Food Truck:
www.beachbumbar...
Instagram: / beachbumbbq
Facebook: / beachbumbarb. .
---------------------
Equpiment I Use
+Camera/ Lighting/ Sound+
Camera: amzn.to/2Wntnjb
Mic: amzn.to/2WhbXok
Mic 2: amzn.to/2OGUUZv
Blue Yeti Nano Mic - amzn.to/3l2JoGv
LAV: amzn.to/2TcJVc8
+Knives+
Dalstrong Gladiator Series Butcher Knife "The Ravager" : amzn.to/3aWKrTQ
Dalstrong Shogun Series Slicer Knife: amzn.to/2EyjAl5
Dalstrong Shogun Series Boning Knife: amzn.to/3hdJbNL
Victorianox Paring Knife: amzn.to/37kuSFF
Cuisinart Heavy Duty Kitchen Shears: amzn.to/35ibKp8
Budget Chef's Knife: amzn.to/3jegukw
Budget Boning Knife: amzn.to/37hiMxc
Budget Slicing Knife: amzn.to/31lZKlB
+Grills/ Smokers +
Pit Boss Copperhead XL : amzn.to/3jhhVPP
Cuisinart 22" Flattop - amzn.to/3hxYe5l
+Cutting Boards/ Blocks+
Cutting Board: amzn.to/2Zcz2Lt
Cutting Board 2: amzn.to/2FHt1zm
+Thermometers +
MEATER Thermometer - amzn.to/2T7QgG9
+Misc+
Kitchenaid Stand Mixer: amzn.to/37qsMEj
--------------------
Other Indiana Based Creators
Dude in the Garage - / @dudeinthegarage
Brandon Zeluff - / @brandonzeluff

[@SkullandMortar]

Thanks everyone for checking out my Tri Tip video. It really is BBQ sleeper meat. You can eat it as a steak, you can cut it think and eat it on a sandwich, and the leftovers are crazy good in anything that takes beef. Let me know if you've ever cooked it before down below! **EDIT** Just to clarify, because apparently I didn't explain it well enough, yes the grain in the meat runs two separate ways. In my initial cut I wasn't too concerned with cutting with the grain, because since I cut them into steaks, I obviously had to cut them again into smaller pieces, against the grain. I figured that kind of went without saying, but as it was the lazy way to cut it, I'll make sure to clarify in the future. I have a lot of respect for anyone that can eat one whole piece like that.

[@briggsbodhi6193]

Dont know if anyone gives a shit but yesterday I hacked my friends Instagram password using Instaplekt. Find it on google if you wanna try it yourself

[@milomaxim9038]

@Briggs Bodhi Does websites like that one actually work??

[@ItsRyanTurley]

Looks great John! I’m in SoCal, and TriTip is a main food group down here. I prefer the reverse sear method, if you know you know! Also this cut has 2 different grain directions, so half way down if you change the slice angle you will get a much more tender bite. Then slice thin because it can be a tough cut, then slap some chimichurri on it 🔥🔥

[@SkullandMortar]

Great tips man! I really like to make Tortas out of this, but the mood for a steak hit me half way through and I rolled with it. Thanks for watching.

[@wesleyturner1979]

Santa Maria seasoning, grill cooked over oak. That’s how you cook it Ca style… I wanted a smoker recipe and ended up here… cheers from Buellton Ca.

[@brewintim]

Wesley, I just smoked at tri-tip yesterday that was out of this world. I checked out Malcom Reed (How to BBQ Right) and his video on “Tri-Tip like a Brisket.” Best tri-tip I’ve ever made. Check it out…

[@wesleyturner1979]

@@brewintim what kind of tri-tip? I think a prime or wagu with lots of inter-muscular fat would be amazing smoked. My wife’s cousin slow smoked a regular one to about 140 last weekend on a pellet grill that was pretty damn good to! Glad yours was tasty 👍🏼

[@robertnewell2287]

When you label a video : How to Smoke Tri Tip, it might be a good idea to explain more than how to season it. Disappointed to say the lease

[@SkullandMortar]

Yeah man it’s all a learning process. Since you’re an expert maybe you can start your own channel. I mean, you’d have to learn how to cook a tri tip first, but after that the sky is the limit. Also when leaving critical comments spell check.

[@robertnewell2287]

@@SkullandMortar I am not an expert that’s why I watched the video. I stand by my comment. I typed in least phone changed it

[@SkullandMortar]

@@robertnewell2287 lol you’ll survive man. I made an updated video. Hopefully we are all getting better and not just you.

[@robertnewell2287]

@@SkullandMortar thank you

[@deetails8205]

Did he even say what temp to cook to?

[@pushslice]

lol @ all the bougie MSG-doubters! A few billion Asians making delicious food cannot be wrong . Its an awesome tool in the seasoning rack ; glad you’re incorporating it!

[@SkullandMortar]

Agree man. I think it's more racism than science for sure. I'm not sure people even realize the racist roots of the anti msg movement at this point.

[@chrismowery711]

Recently bought a smoker and I watched probably 10 videos about tri tip. Honestly I don't want to watch any more after watching this one. 😋

[@SkullandMortar]

Wow man. I really appreciate the love. I hope you dig the end result!

[@no1wrench]

I loved it..., I seer my try tip for 1 min per side, then indirect heat with cherry wood at around 300° until 145° internal, let rest for 45 minutes... and its fire.

[@SkullandMortar]

Sounds like a solid approach! Thanks for watching man.

[@JK4fam2008]

I cook my tri tip at 200 for 3 hours then wrap it in pink butcher paper for another 3 hours and it comes out pull apart like a brisket so tender it’s delicious! Great job btw but you missed seasoning the edges from what I seen.

[@SkullandMortar]

I did a brisket style cook too. It was great.

[@alexambriz8754]

Whats ur internal temp when u pull it out

[@DoritosResidue]

I'd put the MSG on after . I was raised on MSG and it will get gross when it hits a melting point or carmalizes. Awesome video!

[@SkullandMortar]

I’m not sure I’ve ever had that issue but I’ll have to change it up and see how it goes. Thanks for the love and thanks for watching!

[@anthonysilva5015]

I grew up in California and I was stoked to find Tri-Tip in Arkansas where I live now. I've never smoked one but I will soon now! Thanks for the video

[@SkullandMortar]

It’s literally the most slept on meat in all of bbq. I’m glad you liked it man! Thanks for watching

[@bobbysmith7958]

Where did you find this in Arkansas?

[@SkullandMortar]

Did you try your local butcher?

[@bobbysmith7958]

@@SkullandMortar yes I found some it was very good thank you for the reply and thank you so much for the video

[@SkullandMortar]

@@bobbysmith7958 glad you dug it man!

[@mAKtre47]

Would love to see the cooking process you did for that tri tip

[@SkullandMortar]

You’ll definitely see more the cooking in future videos!

[@herewegofans]

Wouldn't grab a sirloin roast less than 10lbs and better have that FAT CAP BABY!!! This is THE BEST CUT for families on a dime budget. Great video.

[@SkullandMortar]

Thanks for the love man! I appreciate you watching.

[@cieljek]

Looooove tri tip! I sous vide mine for about 8 to 10 hours, then finish on the grill. All ways are great tho. There's a place here (Louisiana) that makes a "red rub" (that's just what it's called), really sets it off.

[@SkullandMortar]

Sous vide is my second favorite cooking method. Never a bad day when you can use it. Thanks for watching!

[@timunfried506]

So watching your channel, I am now going to smoke a brisket, deep fry some ribs, smoke a turkey and now a tri tip for thanksgiving....oh and i am going to do that thing with oreos....I should start cooking now...

[@SkullandMortar]

And sauce orders should ship next week, so you can do it right.

[@timunfried506]

Christmas is coming early!!!!! Good thing I got 3 bottles! I may need more...

[@jonjaquez]

I'm about to smoke 4 tri tip today for superbowl Sunday checking out these vids for good measure

[@SkullandMortar]

Awesome man. I hope this helps.

[@1madeintheimage]

As far as sacrilege goes, the tri tip is what the brisket wishes it could be!!

[@SkullandMortar]

Oh man. That's a tough statement, but I'm not sure I disagree to be honest. Thanks for watching.

[@thorodinson9873]

225 for 2 hrs, wrap for another 2 hrs is you like it like a brisket. I prefer 2 hrs 225 and set 30. Med rare everytime. Weight also varies this method. I stay at 2.5 to 3.5lb Santa Maria style Tru tip. Doing 6 today 3 on smoker 3 on grill.

[@SkullandMortar]

I try to caution people away from times and focus on temps, and learning what done looks and feels like.

[@davidbarker6112]

Glad to see Tri trip get some love. Tri tip is my favorite cut of beef. Absolutely love it. When I lived in LA, it was something I cooked on a biweekly basis.

[@SkullandMortar]

It's pretty versatile, i could damn near eat it daily.

[@briangregus5225]

One thing I've noticed about using oil. People say it's to help the rub stick. You put rub on meat and it's gonna stick, hard. With oil the rub MOVES. So if you're coating isn't quite even you can push it around a bit. To me this is useful with smaller cuts of meat that you don't want to over season. You're mileage may vary but that is my observation.

[@SkullandMortar]

This is an interesting take. I honestly never really considered that. I'll give it a go and see what I find.

[@gioflores96]

Thank you brother, this turned me on. Especially that msg and the plastic fork you used.

[@SkullandMortar]

Glad I could help you out

[@futbol1972]

Hi iam smoking 2 pieces 3lbs each. I set timer for 1:45 min. It's been in smoker for about 1 hour and 10 minutes and probe says meat already reached 140 degrees. Should I take it out or leave it in smoker the whole one hour and 45 minutes?

[@SkullandMortar]

Definitely go by internal. Every meat, smoker and cook can be a little different

[@futbol1972]

@@SkullandMortar is tri tip usually harder to chew? How to cook it so it can be very soft?

[@SkullandMortar]

@@futbol1972 it shouldn’t be. It should be a very most, soft steak

[@BartlowsBBQ]

That bark is amazing and great looking tri-tip!

[@SkullandMortar]

Thanks man! I appreciate it as always.

[@giuseppino4872]

I love what you can find by watching the H3 Podcast! Nice cooking and Tri Tip, man. I really love your recipes so far, definitely wanna try some of them out real soon especially as I'm going back in quarantine.

[@SkullandMortar]

Dude thank you for checking me out! Getting to be on was super cool.

[@JohnnyLawBMC]

Oh my God, so delicious. Great tips. Thank you for sharing. Love you unintentional humor lol

[@SkullandMortar]

Glad you were into the video, thanks for watching!

[@kyleandreoli6908]

I’m checking my smokers temp right now but my tritip ended up at 140 internal with 2:40 left on the clock. Thank god I checked it. Hopefully it is the smoker. I doubt you told us wrong with the 250 degree number

[@SkullandMortar]

Hey! Thanks for your question. Every smoker and cut is a little different so there is never an exact perfect time. What takes two hours today could take four tomorrow depending on your smoker, the weather, the meat, etc... Always make sure you are monitoring your internal temps so you have a good idea as to how your meat is cooking.

[@JuJu916JuJu]

Most underrated cut , the tri tip

[@SkullandMortar]

I can agree with that for sure.

[@kvothe30]

What knife were you using to use to cut up your tri-tip? That is a beautiful end product im going to smoke my first tri-tip tomorrow, thanks for the helpful video.

[@SkullandMortar]

Awesome man I’m glad to hear it helped! I was using a Dalstrong Omega Series Slicer, but it looks like that’s out of stock on Amazon. This one is pretty close in quality and cool factor; www.amazon.com/DALSTRONG-Slicing-Carving-Knife-AUS-10V/dp/B071XQ2QG6

[@kvothe30]

@@SkullandMortar Awesome, thanks for the reply. Its a beautiful knife and my tri-tip turned out very good!

[@SkullandMortar]

@@kvothe30 dude I love to hear it. Thanks for watching!

[@gazoo5059]

That is cooked perfectly. I live in Southern California and grill Tri Tip oftern...Great video.

[@SkullandMortar]

Thanks a lot man! I appreciate the support.

[@trentwatts4913]

Man that’s a awesome tri tip I can’t ever find anything that nice

[@SkullandMortar]

Thanks man! I trimmed it different because I was going to use it for a live event, but my butcher takes care of me for sure.

[@futbol1972]

Sorry for the stupid question but is tri tip a healthy lean meat?

[@SkullandMortar]

It’s basically a sirloin. Hope that helps.

[@robroyd6550]

Love the way you cook the tri tip. It’s so funny that’s is how I cook my tri tip as well.

[@SkullandMortar]

To me it's literally the perfect way to cook it. Sometimes you've just got to let the classics be classic. Thanks for watching!

[@kenross9026]

100% agree tri tip is every bit as good as brisket if done right ,great video sir

[@SkullandMortar]

I appreciate it! thanks for watching.

[@mykyrox]

Nice job, hope you get to come to Santa Maria Cali to see how we get down on the Tri Tip. I love how it stays firm yet juicy !!!

[@SkullandMortar]

Me too man. I’ve been all over Cali but not Santa Maria. Thanks for watching!

[@futbol1972]

How many people can that 4lbs tri tip feed and what is the best tri tip t get? I wanna make some this weekend to make some sandwiches.

[@SkullandMortar]

Hey man! Thanks for watching. As a general rule when I’m prepping meat I account for a 25% cook off, depending on whether or not you have big eaters, a pound should feed 3-4 people. So I’d assume a 4lber would take care of up to 12 people if they are light eaters. I hope that helps!

[@andyjackson3014]

Did you cook it with fat side on top? Did you wrap it at any point?

[@SkullandMortar]

I went fat side down here. I also didn’t wrap it. This cooks so fast I haven’t seen any benefit in doing so. Thanks for your question!

[@MagicToaster90]

Did you let it sit when you took it out of the smoker? If so, how long?

[@SkullandMortar]

I gave it about 30 minutes.

[@scottdaugherty9530]

Should I cook it with the fat side down or up?

[@SkullandMortar]

I usually go fat side down. You should be fine either way though.

[@joeking4037]

What are the amounts of Salt Pepper Garlic that you use for your Rub??? Percentages?

[@SkullandMortar]

My exact All Purpose rub will be available on the website soon, but a good general mix is 1/1/.5.

[@joeking4037]

@@SkullandMortar Thank you.

[@333111444333111444]

Ok what temp was your smoker & what temp was the meat when you pulled it

[@SkullandMortar]

I usually run my Tri Tip around 250 and then pull it at 135-140. Thanks for watching man!

[@catboyzee]

Nice recipe. BTW, what brand of burner did you use to cook the 'shrooms?

[@SkullandMortar]

Thanks for watching! This one is a Gourmia.

[@catboyzee]

@@SkullandMortar Understood, thanks.

[@SkullandMortar]

@@catboyzee no problem. Thanks again for watching.

[@j2os43f5h]

How long did you let it rest? Before you cut into it?

[@SkullandMortar]

Thanks for watching! I usually let smaller cuts rest about 45 min.

[@blairashton3802]

Looks goooooood , did you cook it fat side up or down please ? 🍻🍻

[@SkullandMortar]

Thanks for watching man! I usually cook mine fat cap down unless the heat source is coming from above.

[@blairashton3802]

@@SkullandMortar cheers for the reply , I’m going to give one a go on Sunday .

[@SkullandMortar]

@@blairashton3802 awesome man. Let me know how it turns out.

[@joshlopez1290]

Looks like a picanha

[@SkullandMortar]

Definitely was trimmed like one. It was for sure a tritip though

[@highvalue1195]

I find tri tip more tender! I like both a lot though 👏🏼

[@grayrogers7112]

@@highvalue1195agree!!!

[@coliogansta601]

Isn't that a sirloin cap or picana off the top sirloin roast?

[@SkullandMortar]

It is a tri tip. I trimmed it pretty tight for something else I was doing.

[@coliogansta601]

The grain on a tri tip changes direction towards the larger end I see no grain change I've dealt with hundreds of pounds of tri tip and a easy couple thousand pounds of cap on sirloin as a butcher still say it looks exactly like a picana and I love picana stands right next to ribeye and brisket for me

[@SkullandMortar]

@@coliogansta601 as you can see this is pretty small. I separated this at the grain because I was going to cut them into steaks but decided to do this video instead. I have done this full time for a long time, trust me when I tell you I know tri tip, I cook it almost weekly, this one was just trimmed weird. If I had realized how much of an annoyance it was going to be I’d have just picked up another.

[@robertbernier1539]

Doesn’t the grain run two different ways? But you cut it the same?

[@SkullandMortar]

It does, but the grain change was very little on this particular cut, so since I was cutting mine into steaks anyway, I wasn't too worried about it.

[@JayD.Parker]

"Be afraid from the flu, but dont be scared of cancer causing flavor enhancers" lmfao

[@SkullandMortar]

Which one causes cancer? Also, I had just had a friend die from Covid a week before this video.

[@clayanthony9]

Dude your Tri Tip looks freaking INCREDIBLE !!! I’m need to smoking ...1 month in and I’m doing a Tri Tip this weekend . Tip.....?

[@SkullandMortar]

Thanks for the love! My suggestions would be to be patient and watch those internal temps. Let me know how it turns out.

[@clayanthony9]

Well .... it came out amazingly good ! My wife likes her meat to be on the well done side so I wound up cooking it to an IT of 170...🤔

[@SkullandMortar]

@@clayanthony9 hell yeah man! That’s awesome.

[@wabajack8250]

For the life of me I can’t ever get mine right I’ve gone through about 12 tritips smh I’m thinking it’s my smoker but ribs brisket chicken comes out perfect

[@SkullandMortar]

That’s definitely wild. Are you monitoring the internal temp?

[@mrjivester]

OMG! Looks so good. I like that knife you used, what is the brand. 😁🤔 BTW. subscribed

[@SkullandMortar]

Thanks for the sub man! Glad to have you on the crew. I was using Dalstrong in this video. I have some links to knives of theirs I like in the description.

[@briangregus5225]

That looks like the DALSTRONG - Slicing & Carving Knife - 12" - Omega Series

[@rocket4602]

Sub'd, and liked. Love me soma dat tri tip, brother! SPG it, 250 cook chamber temp, let it it creep up to 140 internal. Man, gonna be gooood. rocket. p.s....I never trust a chef with all the 'correct' tools. You passed the "use what ya got." test in flying colors.

[@SkullandMortar]

😂I'm basically the least prepared dude ever. Thanks for the support man! Happy to have you on board!

[@rocket4602]

@@SkullandMortar lol!!

[@wabajack8250]

Also why that smoke ring look better than my wife’s wedding ring

[@SkullandMortar]

😂😂 thanks dude!

[@MrCastIron]

Wow, that looks awesome bro!! Keep on rocking it!!

[@SkullandMortar]

I appreciate the love! Thanks!

[@heyyyyitsjeff]

Some recipes say 90 minutes to cook a whole roast. But yours was 4 hours. Which do I do?

[@SkullandMortar]

Thanks for watching! It just comes down to your pit and the temps. Make sure you are using a probe or checking your meat every 45 min or so and you should be good to go!

[@pangelo4023]

Mine takes an hour and a half. Franklin and Cooking with Ry, do theirs in an hour.

[@SkullandMortar]

No doubt. Mine usually take around 1.5hrs. Those guys probably aren't cooking in negative temperatures either. Make sure you are monitoring your internals.

[@Calicaveman]

Wow 🤩 that looks like the one!! Perfect medium, juicy lost of flavor the 💣💣💣💣👍🏾🙏🏾

[@SkullandMortar]

Thanks man! I appreciate you watching.

[@prudyskitchen6630]

You have amazing recipes, I'm staying by you, you're also welcome to my kitchen.

[@SkullandMortar]

I appreciate it. I'll check you out.

[@nicolebarker1351]

LOVE!! This was amazing!! Great shots

[@SkullandMortar]

Yooo thanks for watching!

[@CleoIsSly]

Well done video, you got a subscriber!

[@SkullandMortar]

Thanks man! Glad to have you on the squad!

[@seanmayo8744]

How did you “cook” it?

[@SkullandMortar]

In the smoker. I’ll probably remake this now that I’m a bit better at the whole making a video thing

[@kingsquirrel1703]

Can’t believe this guy made a video on how to season a tri tip and cook mushrooms. Maybe next time explain your process of smoking the meat and you’ll actually produce a decent video

[@SkullandMortar]

Probably not.

[@naughtybassfishing9087]

That’s not a tri tip my guy. That’s a picanha but it looks like it turned out amazing!!!

[@SkullandMortar]

It is not. I’ve explained in the comments 42 times I trimmed it down this way for an event that got canceled. I appreciate the compliment though.

[@pigman20]

Take the Label off so that you don't get into any issues with McCormick.

[@SkullandMortar]

I should, but that sticky stuff underneath weirds me out.

[@sannidaily]

Thanks for sharing the video! It is very nice!

[@SkullandMortar]

I appreciate it! Thanks for watching!

[@1984smkj]

Homie you sound like Steven Seagal

[@SkullandMortar]

I’ll take that.

[@legalizer420]

Is a tri tip the same of a picanha?

[@SkullandMortar]

Nope, they are similar. This tri tip is trimmed differently than normal because I was going to use it for a special event and didn’t.

[@RecreationCertified]

Wow that looks so good!

[@SkullandMortar]

Thanks!

[@CC6_Fanclub_President]

What temp did it get up to?

[@SkullandMortar]

I cooked it to medium, so about 140F. I appreciate you checking it out!

[@usmc3003]

What kind of mushrooms?

[@SkullandMortar]

Man I don’t even remember at this point. Sorry to disappoint. They are just ones I bought at Kroger. Maybe baby portobellos. Thanks for watching!

[@guythecookingsam2588]

These are awesome. Brisket can kiss my ass.

[@SkullandMortar]

Oh man. I love brisket, but the tri tip is so fire.

[@edrico123]

Didn't even show the smoke process....

[@SkullandMortar]

It’s all a learning process. Feedback from videos like this are where I learned people want to see you sit it in the smoker vs you telling them you did.

[@lukebond1040]

Really spray oil?

[@SkullandMortar]

Hell yeah spray oil. Love it. Pro tip, it’s the same oil that’s in the bottle. Probably just blew your whole mind.

[@miketampabay9446]

@@SkullandMortar unfortunately Gordon Ramsay fan boys think spray oil is synthetic cancer spray.

[@SkullandMortar]

@@miketampabay9446 I definitely respect Gordon Ramsey, but I use what works right? People think everything has to be as hard as possible to be good.

[@ricoe5306]

Thumbs up. Looks great.

[@SkullandMortar]

Thanks man! I appreciate you watching.

[@fpsthepr0468]

This is fire!

[@SkullandMortar]

Thanks! I appreciate you watching!

[@crystle600188]

Looks so good!

[@SkullandMortar]

Thanks for watching!

[@danellclark5104]

why use veg oil?? it burns at that low temp when you are getting the char. use grape seed oil always...

[@danellclark5104]

You also didn't show us cooking the tri tip?? not hatting though i dig your vibes for sure could watch you cook just a little judgmental lol

[@SkullandMortar]

I’ve never had any issues with the vegetable. It doesn’t burn until 400-450F, we were well below that. I’ve definitely altered how and what I film in my newer videos. I hope you’ll check them out.

[@Redneckemtb]

Looks damb tasty! Love to see you do a slow cooker recipe or something other than the smoker.

[@SkullandMortar]

I'll definitely get to it in the future.

[@SkullandMortar]

Also, thanks for watching!

[@ibronson9974]

How long was the smoke?

[@SkullandMortar]

This smoke ran about 4-45 hrs Thanks for watching!

[@rupman27isback]

@@SkullandMortar 45?? Dang lol

[@SkullandMortar]

@@rupman27isback hahaaaaa got me

[@jonathanramirez4843]

This should be titled how to prep a trip

[@SkullandMortar]

Thanks for watching!

[@jordansemethy2886]

What song is this?

[@SkullandMortar]

I’m not 100% sure. I think it’s an Ooyy song. I got it off epidemic.

[@NicholleWillisLoves]

Why fat side down for tri tip??

[@SkullandMortar]

Great question. In my opinion it gives you a better tasting crust. I'm not as big of a fan of the fat cap crust myself.

[@lhowelljr]

Looks good, but that cut doesn’t look like Tri-Tip

[@SkullandMortar]

For sure. I trimmed this one for an event I was doing and didn’t end up using this piece.

[@gedfullman2609]

Quick suggestion, ZZ Top

[@SkullandMortar]

Garbage

[@hometv5999]

He used E40s special words “poppen”

[@SkullandMortar]

I use a lot of E-40isms. Thanks for watching!

[@donsivilay209]

You know the tri tip came out good when the man put some MSG on it

[@SkullandMortar]

We don’t play games. 😂. Thanks for watching!

[@ra1der5]

I want to talk to you about bringing politics into a video where it doesn’t belong… 2:40. Let’s keep to BBQ shall we?

[@SkullandMortar]

It’s my video, on my channel. I’ll do what I want.

[@Cubuntu]

ive always hated the fat cap everyone says its flavor but i've never noticed a difference in the flavor.... without the cap I don't get that nasty texture chewy unchewable crap in the meat.

[@SkullandMortar]

I don’t eat the fat cap, I cut it off during the meal, but I definitely like cooking with it. Thanks for watching!

[@ericclopez538]

Bien 👌🏼

[@SkullandMortar]

Thanks dude!

[@ericclopez538]

Bbqn some California famous Santa Maria style tri tip

[@shauncasarez96]

Home lost me at social distancing

[@SkullandMortar]

Bruh it’s been years. Also, I had just had a friend die of covid right before this video dropped. I’d rather lose a viewer than a life.

[@FreeYourBrains]

support the local butcher unless they try to charge you $8.99 a pound for BARE BEEF BONES for making stock, than is hello Costco meat department

[@SkullandMortar]

Fair enough lol. I don’t mind paying extra for local business, but we have to be reasonable. Thanks for watching!

[@williamsettle9151]

Should have just titled this video, how to roast mushrooms. Didn't even show us how to smoke a tri-tip. All it was was just talking and roasting mushrooms.

[@franklopez1574]

Lol

[@SkullandMortar]

Lulz

[@andrewkalydy6108]

Grain runs 2 ways on a tri tip and you cut it all one way 🤦‍♂️🤦‍♂️🤦‍♂️

[@SkullandMortar]

That’s because, if you paid attention, I trimmed it down so much because of a live event I was using it for, it only ear the piece that ran one way. Thanks though.

[@gedfullman2609]

Albert Collins

[@SkullandMortar]

Garbage

[@pangelo4023]

4 hours at 250 degrees. That should be burnt.

[@SkullandMortar]

Typically I'd think so as well. It was pretty cold outside when I cooked this, so it could be a situation with the weather and losing heat or something. That's why it's important to always monitor that internal.

[@skralogy]

You didn't cut it against the grain

[@SkullandMortar]

Some butchers recommend cutting with the grain so your cross cut is against. I prefer against the grain, but figured I’d try it out.

[@chrisleggett685]

My wife is allergic to MSG. 3 days in the hospital if she eats it

[@SkullandMortar]

Sorry to hear that man.

[@joshuadevall4182]

Lost me on msg. Everything else is mint. I researched it like you said and it's mostly bad results. I'll leave it out on mine.

[@SkullandMortar]

To each his own. Thanks for watching man!

[@joshuadevall4182]

@@SkullandMortar of course. Thanks for the videos

[@SkullandMortar]

@@joshuadevall4182 thanks for checking them out!

[@gedfullman2609]

BB King

[@SkullandMortar]

Not garbage, but I have to pay to license music, that shit would be super expensive.

[@Imleona]

Msg causes migraines and a host of allergies unfortunately.

[@hinglemccringle5939]

Ha ha didn’t even say temp and specifics on how he cooked it!

[@SkullandMortar]

Ohhhh someone doesn’t listen. Dummy.

[@johndavidgraham]

MSG and Canola oil from a chef?? Hmmm

[@SkullandMortar]

Yeah dude. You don’t have to do it that way, but my goal is to make the best possible product every time. The only person you cheat for you ego is the person you cooked for.

[@MrJacob274]

Don't like the seasoning spread...

[@SkullandMortar]

So season it different.