How to Cook Tri Tip | Mad Scientist BBQ

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[@MadScientistBBQ]

You can get my favorite cookware from Made In today with a 15% off discount using my link here: madein.cc/MADSCIENTIST

[@blueenglishstaffybreeder6956]

Bro sounds like you’re doing keto, I do it too tho now am doing what they call dirty keto, I keep an eye on my carbs, I dropped 35 kilo or 77 pounds in 3 months on it and feel terrific, I’m 6 ft 1 and now am between 100-103 kilo or 220-225 pounds, you look in good shape to me, what we call in Australia an absolute unit that no one would mess with, so don’t take it too far, my 18 yo son has done it too, he’s dropped down to 185 pounds and is the same height as me and looks skin and bone, cheers brother love your channel

[@jerryswafford8039]

@@blueenglishstaffybreeder6956 is ooooooii part used in

[@jerryswafford8039]

@@blueenglishstaffybreeder6956 ddlgďkffb op hojđoffoofh8ghdòig

[@LUCKYB.]

Thick SS with Copper Bottom. And cast iron is the Best far as Im concerned Ever flup an egg in a cas iron egg skelett ? Ive seen it done cleamem ans treat em with Iard or Becon Grease .

[@supercoffeebean]

Tri-Tip is best cooked over a red oak using SuzyQ Santa Maria Style BBQ Seasoning; imho. Red Oak, low and slow, and seared. Firestone in San Luis Obispo, CA. does it perfectly.

[@j-mansdad3029]

Smoke at 275 for about 90 minutes or until internal reaches 125. Then throw it on a 500° grill and sear for a couple minutes each side and internal temperature reaches 135. Rest for 20 minutes. Perfect medium rare all the way through with a nice smoke ring and butter tender.

[@lancebettisfishing]

Especially with that fat cap!

[@muzaaaaak]

Santa Maria style, medium high heat over direct coals, flipping every 5 minutes until 130° at its thickest part, remove, tent, rest for 20 minutes and slice.

[@robr4596]

I'll try your style this weekend!🤞

[@Steven-gv1ke]

That's crazy you cook it on the grill until 135 before removing. I've cooked mine no less than 25 times and I pull it at 120 degrees, and leave a probe in it, and the internal temp continues to rise until about 132 degrees despite being off the grill. If I pulled mine at 135 like you, it would hit 147 internal temp easy while resting. I also don't have my temps higher than 450 to 475 when searing.

[@Steven-gv1ke]

@@muzaaaaak this is almost exactly how I do mine, except I pull it at 120 at the thickest part. It will hit 130 to 132 while resting for the next 10 minutes.

[@bayareadoghouse]

Central California here to let you know that leaving a 1/2 inch fat cap on is a Must! When the fat renders “onto” the coals creates a unique Smokey flavor and the fat holds the salt and garlic for immense flavor bombs. Glad to see you didn’t try to do a salt n pepper rub like a brisket. Love the channel.

[@MH_6160]

It is sad that retailers trim all the fat off it… rarely can you find it at costco with the fat still intact.

[@Stile2112]

The Meat Market in Fresno is the place to get Tri Tips.

[@fly1327]

Tri tips are in every store here in SoCal, so been doing them nearly my entire life. Fat smoking at 250-300F with very little or even no wood and heavy rub (similar to pork shoulders) just works with this cut. When on sale untrimmed (yes, extra fat to add separately to the coals) I run out and get it. Thanks!

[@jaycarl4486]

I'm a So Cal local and the indirect smoked version has always gotten the best response. Season with SPG rub (I use Susie Q's non-MSG), let sit in the fridge for a couple hours. Smoke at 280 - 300 (with oak) until internal temp is 120 - 125, remove and rest. Always has a nice crust. Until my family and friends stop telling me that my tri-tip is the best they've had, I'm not going to switch to direct heat. I do appreciate the differing point of view though. It's always good to hear disconfirming information. Cheers!

[@hector429]

A few weeks ago I cooked two, one on an offset smoker and one on a santa maria. Both were good and the guests couldn't decide which one they liked better.

[@IIVVBlues]

I use a Weber kettle with the slow and sear. Chunk charcoal + wood chunks (Hickory or apple wood or pecan....) Today I used hickory. I use 2 Gringo's Chupacabra Steak seasoning. Cook indirect heat at a temp of about 275 to 375 for about 20 to 30 minutes. The last 2 to 3 minutes direct heat to sear the meat. Internal temp of meat about 125 degrees. I always us a meat thermometer. Let it rest for 10 to 20 minutes under foil and covered with a towel. Had some just about an hour ago. Perfect starch is roast corn on the cob. I grill the corn while the meat is resting. This is my favorite bar-b-que. The most consistent easy to obtain tri-tip roast is from Costco. I always let the tri-tip come up to room temp before grilling. It's approx 45 minutes from fire start to eating.

[@YoutubeGolfNetwork]

Being from Cali I've had tons of Tri Tip, and the best way I have done Tri Tip is I leave a thin layer of fat on top and score it. I use salt pepper garlic powder. @210° on my pellet grill to 135° internal then I sear the outside with a torch. Wrap it up in foil and rest for 20min. I've tried sous vide, charcoal, and gas. But I haven't tried on a wood fired offset yet.

[@Ketharuil]

Facts, you definitely want the fat cap to help keep the rest of the meat juicy and flavorful.

[@fullsack]

California native and I cook a lot of tri tip. I have a Santa Maria trailer grill so I’m pretty hard core about it. I use coastal red oak exclusively. Always season liberally with my homemade Santa Maria seasoning - salt, pepper, garlic, onion and a touch of dry parsley. Over the open flame until a degree or two past medium rare. Let it rest, slice against the grain and enjoy with some pinquito beans and a green salad.

[@PapaFixit]

If you can get pinquinto beans.....

[@trdaniel37]

Making this today. I'm gonna trust the native Californian. I'm using oak and one chunk of mesquite. No red oak readily available to me.

[@easein]

Santa Maria style beans are great. I've made them with pinquitos, but red beans work. Pinquitos are a bit pricy in my area and have been threating to grow some in the garden for a couple years now. Nothing better than a good tri tip, family, and a hot summer day at the beach. peace

[@michaelditaranto4108]

Wow reading the comments! People are really passionate about their tri-tips!

[@mikerlawrence]

I have been cooking Tri-Tip over 25 years, here in California Tri-Tip is very easy to find. The great thing about Tri-Tip is the versatility. Tri-Tip will take on flavor very easily, it can be paired with anything, you can cook it multiple ways, and it is still fairly inexpensive (this week I paid $5.85 a pound). I usually buy a 2 1/2 - 3 1/2 pound piece depending on how I am going to cook it and how many I am feeding. Tri-tip can be roasted it in the oven, grilled, or smoked with success. One of my favorite ways to serve Tri-Tip is to grill it, rest it, send it through the meat slicer at 3/16", and serve it in a sandwich. For fundraising purposes...a sandwich, chips, and a drink will easily get you $10 a serving.

[@Hifiwino]

I’m a direct sear over lump coal then indirect at 225-250 to your desired temp. Seasoned with spg and cayenne for me. That’s how I do it in central California. For a sandwich I like a sesame seed roll, bbq sauce and thinly sliced hot link on it. Love the videos

[@JC-ct7wp]

Your apron is blocking some of the letters on your t-shirt. It's pretty funny.

[@Orandu]

…ock 🤔

[@brettmoore6781]

You couldn't have dropped this last week before I smoked my tri-tip??? Guess I'll have to get another one! Thanks for all you do!

[@prollynot8417]

Same boat man! I smoked one a few weeks ago... Oh well, it was still good and my whole family liked it.

[@brettmoore6781]

@@prollynot8417 mine turned out well too. How'd you do it? I smoked mine like a brisket. Wrapped with beef tallow at 160, took it to 203 and rested for 4 hours. Was great!

[@ChipCrisper]

Ugh never smoke a tri tip like a brisket. I see so many people do that and imo it's such a waste of this beautiful cut of meat. I love to go hot & fast over coals and then indirect until the thickness part is 120. Perfection every time, no matter the seasoning

[@iainortiz1298]

That’s what I am saying

[@David-burrito]

@@ChipCrisper I've tried tri-tip cooked/smoked like a brisket. Tender, sure, but so past well done that you might as well just put it in a crockpot.

[@inmyopinion651]

Love the way you worked the steak and eggs in to advertise this excellent Made In pan. You not only can cook but you are a hell of a marketer to. That is some beautiful Tri tips.

[@gabrielbennett5162]

Santa Maria native here. The traditional way to season a tri-tip is salt, pepper and garlic salt. No more, no less. Susie Q's brand Santa Maria seasoning is good, too. As for the wood splits, if you want true Santa Maria barbecue flavor, it's got to be California red oak.

[@babybudistmonk]

Are you kidding me? You’re not only one of the best BBQ guys out there but you can also make perfect over easy eggs without breaking the yoke? Well done sir!

[@sms9106]

Tri Tip is an awesome cut ~ both cooked like a steak reverse seared and also cooked long like a brisket ... still can't determine what is best. We love Brisket here in Texas and this is a great cut of beef flavor.

[@bridgeboys4593]

You should make a video doing a tri-tip brisket style. I heard it's the new jam. Some haters will hate, but I'd watch and like it.

[@Cylvester7]

Totally agree, direct heat imparts the best flavor to delicate cuts. I like to pull em of at 125 degrees then rest wrapped in foil for at least 30 minutes.

[@shizorts]

Native Californian here. Tritip is sort of synonymous with summer and outdoor grilling here. Totally agree with you that medium is the perfect temp. for this cut. It is a lean piece of meat and not a lot of fat to render, so it can be tough if not done right. I'm less a fan of dry rubs than I am of marinades for 24 hours or more. If you can incorporate alcohol into your marinade it helps break down the connective tissue and will help create a much more tender bite. I smoke mine on a pellet smoker at about 175 for about an hour or so to get some nice smoke on it before cranking it up to 250 to bring the internal up to 150 before taking it off. I'm considering adding some fat and wrapping it for the rest with some beef tallow on future cooks to see the effects. For science, ya know? Keep up the great content. I find it very helpful.

[@cavzzila5805]

Hey Jeremy love the channel watch all the time I’ve lived in Santa Maria For about half my life the other half in Buellton California probably never heard of it it’s five minutes away from Solvang ca Best way to cook tri-tip is over Redoak in a open pit thats the ranchers did it back in the day All you need a salt pepper little bit of garlic powder and let the Redoak do its job no need for fancy salts ultimately though you have to have Paquito ranch beans and steak salsa. The steak salsa consists of canned tomatoes green chilies white onion apple cider vinegar and a little bitter oil and salt and pepper and that’s it. If you’re ever in this neck of the woods go to Jocko‘s restaurant it’s up in Nipomo California they have amazing steaks over Redoak they got the beans and the salsa thanks again for the great channel take care!

[@jerrydavis829]

Buellton split pea soup

[@wandrewmclarty]

I’ve been doing tri-tips since my butcher said “have you tried this” last year? I love doing them. I meant to do a reverse sear, over shot my temp, and treated it like a brisket and was a treat

[@aadlen]

I've tried Tri tip most ways and the best way in my opinion is Sous Vide SPG for 6 hours and finish with a charcoal sear. Turns out like Filet with tons of Beef flavor, really the best of both worlds

[@justinthompson7623]

That is what I do except smoke for 30 min before the SV. Best steak ever! Can't compare it to filet though, it has much more marbling.

[@chadblomgren5609]

Completely agree on the “Medium” temp being the best texture, Jeremy! Liking the new cooking vessel.

[@OOMAN]

The first time I had tri-tip was in California. The friend that made it for us put a few small slits in the cut and stuffed a garlic clove into the slits. Very good! It was years before the butchers in the midwest even figured out what a tri-tip was. Now we can thankfully get them at Costco once in a while.

[@jaycarl4486]

If you go to your typical midwest butcher, ask them to give you the "Triangle" cut. It's the bottom sirloin. If they don't know what the Triangle is, don't shop at the butcher anymore...

[@OOMAN]

@@jaycarl4486 It wasn’t a cut they would normally do, but they pretty much all know what it is now. I guess I should have framed that better by saying that was 20+ years sgo…

[@Lethalgarage]

Tri Tip wise I love them on my Recteq Bull with pure hickory pellet. A good amount of rub of your choice, Low and slow 180 until 110-115 internal than sear them on the grill than let them finish at 135-137 on the smoker and let rest for 15-20min. The bigger the tri-tip the longer the rest .

[@gilcd85]

This

[@Dive-Bar-Casanova]

Thumbs up. I’ve volunteered the Santa Maria style Elks Tri tip bbq wagon for decades. Their secret is dry brine with kosher salt uncovered over night in the refer and smoke with Red Oak. First trim off the fat and remove the gristle from the seem. Slice 90 degrees from the grain. Used to feature a unique sweet n sour bbq sauce

[@jeremyunsworth2373]

We call it a rump tail here in South Africa. I only do a reverse sear on it. Very tender and makes excellent beef sandwiches the next day. Also, I don’t cut the fat off.

[@hakanduranl]

Bro you are the best bbq guy on KZbin.. You should go overseas and show the world the American way and combine with other bbq disciplines... go to Turkey no other place on earth more bbq then over there.... Greetings from the Netherlands

[@clanceywyman4951]

Tri tip is one of the easiest and most flavorful meats to cook very juicy and forgiving meat

[@andrewknaff9220]

Tri tip cooked like a brisket is a super special treat!

[@ri067953]

Did one in my PBC on Sunday. Low heat by using less fuel than recommended by PBC, basically using only half the coal basket. Brought up to temp in about an hour then raised the coal basket and seared it. Heavy rub of kosher salt on one side and Monterral steak seasoning on both sides. Came out fantastic.

[@Rooseph]

I smoke tri tip like you would a brisket and it comes out wonderful. I use meat church's holy cow or a classic Texas rub, maybe a bit more seasoning than you would normally use on a brisket. I try to keep temps around 250ish and a decent sized one (4 to 4.5 pounds) will take me around 6 hours. So much quicker than a brisket and feeds 2-3 easily without shelling out tons of money. Most of my taste testers don't even know the difference and it passes every "test" a good brisket would. There are really two things that I have learned are most important: (1) you need to make sure temps are low and you don't bring the temps up too much, otherwise you risk it getting to temp too fast and I don't get a great render; and (2) prime is king, it needs the intermuscular fat to keep it moist or it dries out wayyyyy too much. I recommend Costco because they are always prime and prices have dropped to the point they aren't prohibitively expensive any longer.

[@beranihull6261]

It's like a fancy Santa Maria style grill. I haven't cooked a tri-tip direct heat over coals yet, but I've smoked it to 125F in my WSM and let it rest for 30 minutes and it's been my favorite way to cook it so far.

[@biblicalbacon]

Love the content and let the wife steal some... just goes further to testify to the drool factor of the meat you cook! BTW, watching your content has seriously increased my level of quality as it is needed in the Midwest (restaurants have no clue what simple seasoning is so its always better to cook in). Thank you for all you do and explain!

[@jzt7533]

Agree with you on internal temps. Medium rare has a very chewy, unpleasant texture. Medium has a better chew.

[@matts7883]

I am originally from Santa Maria area , moved to Seattle area years ago and getting tri-tip was almost impossible but now it's popular. I've cooked them many ways and I prefer smoked over post oak @225 until IT of 115 then searing to 130-135. I have tried so many different beef rubs and always prefer SPG.

[@L.Scott_Music]

I agree on doneness but would specify the cusp of med-rare to medium. Fully medium starts to get the outer ring a little over done and tri-tip goes south to tough town quickly after medium. I have placed folded foil under the small end to slow down cooking on that part. Additionally, it can be nice to cook one tri-tip to rare and later slice and fry in a pan real quick (to medium) for steak and eggs the next day. Yeah, your thick side was perfect.

[@shawngillogly6873]

I would agree. True medium is fine. But high medium even is bad. And I say that despite being a guy who orders medium+ steaks because I don't trust steakhouse medium rare.

[@Ketharuil]

Santa Maria style is the way to go. Directly over super hot wood. California classic.

[@Joenm10]

Dude, Jeremy, you gotta try it this way, a way I grew up on: Balsamic vinegar or Worcestershire sauce marinade Little salt Extra pepper Smoke at 250 then sear over coals One of the best tri tips ive ever had! Hope you try it

[@neonpinhead]

I just smoked 2 tri-tips last weekend for the first time. I’ve grilled countless tri-tips in the past and will never go back again. I’m still too timid to try brisket so I did the tri-tips like a brisket 👌🏻👌🏻👌🏻

[@hector429]

Here in SoCal I’ve had it a couple of different ways but I use a Santa Maria grill burning lump mesquite charcoal and mesquite splits. Red oak if I can get it. Simple rub of kosher salt, garlic powder and pepper. Open flame and adjust the grate so the flame is several inches below the meat and flip once. I pull it at 130f, usually about 50-60 minutes and let it rest until it reaches about 140f. I’m not about to enter a contest but it comes out pretty good lol

[@johnharrell6257]

I used the Franklin rub and smoked it on the middle shelf of my pellet grill at 200* for about 3.5 hours and wrapped and put it back on for about 1.5 or so more hours (can't remember) but internal temp of 140. Thought it was the bomb, and super easy.

[@gregr28]

Oh man, I'm in Oklahoma and tri-tip has been my favorite cut for probably 10 years now. Has been since I worked in a butcher shop and actually started to learn about the different cuts.

[@Samthewolf1010]

Best way to do tri tip is over a red oak live fire. But I am from California so I do like tri tip. O and never done like a brisket.

[@MadScientistBBQ]

Haha I tried a tri tip like a brisket probably about a decade ago. Wasn’t a fan

[@MadScientistBBQ]

And yes to the red oak. If I could get some here I would have used that

[@acm4bass]

The reason tri tip is so popular here in California is that its a party cut. The tri tip varies in thickness offering well done to rare slices from one grilling.

[@PapaFixit]

This here!^^^

[@camtheman559]

That's the gospel brother!

[@TheOriginalFaxon]

One thing worth noting Jeremy, is that most tri-tip comes pre trimmed with the fat cap removed. It's absolutely not as good this way if you smoke it low and slow vs if it has this cap. I really like that Porter Roads leaves the fat cap on theirs, and I've found a few local butchers (including the whole foods near me) that either have it this way ready to go, or will prep it for you this way from an untrimmed one if you ask, just have them leave the same amount of fat that you would a brisket, maybe a little less since it's a smaller cut. I did a 1cm layer after trimming some loose fat off of mine, it was a little thin down at the small tip but it still came out fantastic. I have been meaning to try it again on my weber kettle now that I know more about fire management from working on an offset, but I still feel like the kettle is just gonna burn to hot, and i can't afford one of these vertical smokers/grills you're using here. I agree that a cut trimmed like yours is probably better on the grill, cooked medium rare, but there's something to be said about a nice fat cap on it, it really does completely change the cut IMO. IDK though, that could just be the Californian in me speaking, I don't have enough experience yet cooking brisket since it's a lot of meat to cook for just myself, I need to see if my sister is down to split on costs so I can cook for the two of us lol

[@michaels.3632]

Try cooking tri tip like a brisket sometime. Turns out good! Smoke it, wrap it the whole 9 yards.

[@rflamini2]

I love it this way! Blew my mind when I tried it

[@wchops7578]

Looked good! Years ago my brother smoked a tritip that blew my mind. And yet he doesn’t know how he did it and I’ve never been able to replicate it so I just direct grill now lol

[@idela32]

Thank you @Mad Scientist BBQ for the recommendations on the Thermo Works products. Just ordered a Signals™ BBQ Alarm Thermometer with Wi-Fi and Bluetooth® Wireless Technology. A ThermoPop and a Caring case.

[@bobby350z]

Made tri tip today on my little Oklahoma Joe's rambler and it came super good.

[@ender25ish]

I love tri tip seared on a grill or stove and then coated in chipotle chilies and finished in the oven. Chipotle Tri tip is divine.

[@zachX6452]

WOW that grill is a fkn eyesore! Can't imagine that grill teepee set up on my patio. Food looks incredible as always

[@AZHOUSEOFCARDS]

Nicely done. I always put a little olive oil and the rub on the Tri tip the day before I grill it over charcoal on my Weber kettle grill.

[@fisherbrake6793]

4:00 the shirt really works with the apron lol

[@strategyandsocioeconomicsa7279]

You are absolutely right about the cooking temp for this cut of meat. Crème sauces or jus (no sugar) also work well with this type of meat.

[@jeffshootsstuff]

at 3:22 I felt like I was watching Top Gear for a sec, LOL

[@jinamg247]

Marinate in Basque marinade, sprinkle with Montreal steak seasoning, & bbq for 30-45 min, flipping every 5. Turns out amazing every time! That or slow cook it for pulled Tri tip sandwiches. Born & raised on the stuff in central ca and those are my favorite ways. Smoked is good too

[@thomasrudder9639]

Sous vide at 131 degrees for 24 hours then sear on a hot grill. Easy, tender and perfect.

[@MrKeenSharpeningService]

i do it on a 225 heat till its 130 internal and then sear it with a weed burner. you will have med rare all the way to the crust. so so good

[@1jugglethis]

So-Cal born and raised, not too far from Santa Maria. Totally agree that tri-tip is best cooked Medium, but I always use red oak when I can get it. Santa Maria style, traditionally, is salt, pepper, and garlic powder, but you are right....tri-tip does benefit from a good, complex rub. A few years ago, I was introduced to tri-tip done "Brisket style", and was blown away. Super tender, and extremely juicy.

[@thomascamacho1209]

I live in Santa Maria, California. The birth of trip tip. Try Susie Q seasoning.

[@kyleinfante]

Thank you for showing the nation how it's done. Santa Maria style is the best. Top that with chimichurri and you're in meat heaven.

[@tylercartwright]

OK, firstly this is a great video like all of the stuff you do Jeremy. But I can't quit sophomorically laughing at "Cock" on your shirt around the 3:20 mark.

[@ericclark3885]

I have made a pull tip on the smoker. Awsome. Smoke it to get your color and wrap it up till it falls apart. Stick it on some small rolls and some Carolina style bbq sauce. Now you have some pull tip sliders it's great.

[@georgelewis7832]

Nice egg flip too!

[@braxtonworry]

Salt pepper and garlic. Let sit 30 minutes. Smoker at 180 for about an hour until 105 internal. Sear over hot coals until interior is 123ish tent and let rest with butter on top. Perfect

[@emmgeevideo]

LOL... When I moved to California and had tri-tip a few times and had exactly the same reaction.

[@mrtruth81]

Just coming in to say that oakridge is fan-taste-tic as Brad would say. The black ops is amazing!!!

[@d3et1roi3t]

Tri Tip is my favorite.. Im on the east coast.. Ive cooked it in the oven, charcoal, and pellet smoker.. They are all delicious.. Not sure what u talking bout willis!

[@brentpreppernau1304]

Yeah Tri-tip! Moved to Minnesota from California 20 years ago and even the butchers didn't know what it was. Now it's in every meat shop and most good grocery stores. I sous vide now first, 6 hours at 135 then pat dry and SPG pretty heavy, then smoke at 225 for 1 - 1.5 hours (depending on size of cut). Rest for 10 minutes. Nice juicy medium through all but the tips. I especially like it now that it is just my wife and I at home; even a small brisket (if you can find one) is just too much meat for us to consume in a few days.

[@melissaschrock4258]

We see it here in the Mid West around summer. Great timing. Love your videos.

[@Majja13]

Tri-tip has been a staple in my house since my brother in law introduced it to me 25 years ago. I usually rub with a heavy coat on Montreal Steak and then a bit of extra granulated garlic. Then just do a slow cook for a few hours pulling it about the same time as you, or slightly sooner and sometimes will do a reverse sear just to get a bit of extra on the outside. Always tender and always a hit. Now if I could find it for the .99 per lb I use to before anyone had heard of it.

[@DOOMrtr]

As a life long Californian from Los Angeles I can say without a doubt we LOVE tri tip...when we aren't getting harassed by homeless, assaulted in the streets, or locked in our homes by our benevolent Governor, we are grubbing down on some Tri-Tip with a nice cold 805!

[@cameronmachado1774]

We also love virtue/vice signaling as evidenced above. Right and left wingers

[@alt5z]

Just have to mention about the shirt your wearing. Whoever you've got working the camera should have picked it up. Starting at 3:17 It's like something that the guys from Top Gear would have done way back. 🤣🤣🤣🤣

[@davidbalentine2110]

Bevis and Butthead moment! Huh huh. Awesome man... huh huh.

[@jacohauptfleisch935]

Love them. We call them Rump tails in Sputh Africa. Love to grill them slowly on open fire up to internal temp of 52-53C. Rest and cut. Always good

[@rom4372]

Ive done one like a brisket and it came out good

[@TXRocket88]

I thought the same thing when I moved to California from TX…and honestly still do :) Thanks for sharing, I’ll have to give this a shot sometime

[@Coffee2clutch]

NO CARBS! Respect, the main reason I found and watch your channel is the meaty options you are offering, keep the good stuff coming.

[@Newboy360]

I tend to indirectly smoke it at 220 degrees than once it reaches 110 internal i sear it over direct coals for a few seconds. Comes out perfect every time

[@mgt7473]

So a lot of people are cooking at higher temps for 90 min or so. I was cooking it like that for a while and it was good. But one day my guests postponed dinner time for several hours when I already had the meat on the smoker. So I lowered the temp to 175 and it ended up cooking for 4 hours. With an internal temp of 127. And it ended up being the most tender tri tip I’ve had. Seriously, try it people. Try to extend the cook time to 4 hours. It’s game changing. Obviously use prime from Costco. :)

[@Steven-gv1ke]

We actually did a test, and cooked two prime, 14 day aged, tri-tips the same day. We smoked one at 225 for multiple hours, the other we cooked on the grill when the smoked one was almost done. We allowed the one on the grill to reach almost room temperature for a couple hours on the counter before throwing it in the grill at 400°. We cooked both of them to an internal temperature of 132° exactly. We had four different people try both of them, and there was very little difference. We felt the difference was about 5%. We ultimately decided after that that we didn't think it was worth spending hours smoking the tri-tip. If we were doing a competition it would be a different story, but for just eating with friends, we did not notice much of a difference.

[@mgt7473]

@@Steven-gv1ke that’s interesting. Must be the cook source. But my family noticed a difference when I cooked it at 175 to 125 internal. Could be the 125 to 132 difference we have. I like mine low end medium rare lol.

[@TheCharleseye]

This is the way. Low and slow with your favorite wood. I cross-hatch the fat cap and put it at the top, so it can melt into the meat. So tender and delicious.

[@jaquestraw1]

Sous vide and sear over hot coals or with a torch. The entire roast is edge to edge med rare every time.

[@meshlol]

I buy the ones already in the rub from costco or walmart, smoke in my pellet smoker @250 to an internal temp of 128, rest 10 mins loosely tented in foil then reverse sear with the ol bernzomatic.

[@barbru3598]

Looks good, but I reverse sear on my Trager--Using Traeger Pellets. Thank yiou

[@michaelmiller1109]

Tri-Tip always has something for everyone hence the perfect cut of meat for the masses.

[@kenlocjusmurkedu691]

McCormick smokehouse maple and sweet baby rays slow roasting whole tritip. Season when you flip with just those. Wrap in tin foil in beginning.. gas or charcoal

[@skylit6491]

Season, Worcestershire wrap in foil bbq for 45 mins, take it out continue cooking (use a meat thermometer). Let it sit for 10, cut and done

[@CzarManish]

It feels so so good to know that your are finally off carbs . I always used to think that you have so many great meat choices, why do you eat carbs ? Bless you with happiness and good health 👍🏻

[@pkpledn6]

We usually do our tri tips at higher temps for better crust

[@RickyB-tx1yq]

Tri tip is the bread and butter for us on the west coast. I rub mine with SPOG, smoke at 250* until an internal temp of 130*! I pull it and wrap it in butcher paper and put it in a cooler for an hour. I unwrap and let rest for 15 min and boom! That’s how it’s done Son, money!!!

[@8bitboss929]

In my opinion the only way to do a tri-tip is on a Santa Maria style grill over Oakwood cooked to medium with some sort of Santa Maria style seasoning whether that be Suzi Q’s or Pappys. Also keeping the fat cap on is preferable so that the fat can melt over the entire try tip so much good flavor.

[@carsonbryan5458]

If you're ever in San Luis Obispo or Bakersfield, Firestone has great tri-tip!

[@The_Loathsome]

As a San Diego guy, I've been doing tri tip for fkn years. It's a great substitute for brisket if you need something cheap, easy and QUICK.

[@declanvillar5557]

Aw man! I literally searched your channel for this just a few days ago! Too bad this video wasn’t out when I cooked my tri tips!

[@JoshandBabe]

Babe really really wants a Burch Barrel. Seems like a great company. Great video brother. Great information for the people. Good job.

[@joshfoss7407]

Tri-tip with chimichurri is our go-to

[@RipitRon]

This is my go to protein for me, I do a much different process but your looks good. I inject with Wagyu Tallow and Lawrys Seasoning salt then top it with Kosher Salt, Black Pepper 40/60 blend and Top Rub is Killer Hogs Hot rub Put on the Pellet Smoker coldest part of the Smoker on Smoke setting mine is 120 to 130 depending on outdoor air temp I smoke with Oak until the internal Temp is 120 degrees Then I transfer to charcoal grill and sear outside flipping every 2-3 minutes until it reaches 125 degrees internal I cover them on a tray with Tin Foil and let them rest for 15-20 min! Fantastic Stuff

[@the72u7h4]

Being a west coaster that no longer is, I've done 1000's of tri tips. I've done 125f smoked and held it there for hours (gotta get fancy with duct work) to sous vide to f it, just grill the damn thing I'm hungry to reverse sear to pound them into flat pieces and breaded to boiled (yea, no). Tri tip is great. Santa Maria style seasoning, yea, that's the way to go sonny boy. I've smoked them every which way possible, but really if you treat it right with seasoning it's great. The elevated grate is awesome. Medium is awesome, medium rare I agree is it just needs more I just don't know why. There isn't alot of fat etc, it's just magic I guess.

[@Rcarnes911]

I always go with a 200 smoke until internal temp of 115 then throw it on the sear box get a good bark then wrap it in foil while you make the sides and it always comes out excellent. I like to leave a little of the fat cap on also

[@roboslug7582]

Brine it with .5% sugar and 1.5% salt, cold smoke it for 2-3 hours, then sous vide at 132°F for 8 hours, then finish it over lump charcoal with chunks of fat trimmings in it. That's the best way I've found, and it ends up about medium by the time you grill it. I use the exact same process for picanha. The thing with tri-tip is that, even if you cook it perfectly, a lot of people still end up slicing it wrong. That's one of the reasons I prefer picanha--easier to slice.