My Favorite Way To Smoke Tri Tip

[@CookingWithRy]

More of my Tri Tip, Brisket, & Roast videos: kzbin.info/aero/PLu6Ht1WkrJHwcDmzLo32O9IJT-_RWsV8z

[@JaegerDives]

After 5 years, I finally cooked a tritip following these instructions, but used an espresso rub. Killer! After 35 years of cooking for her, my wife said that this is her favorite piece of beef cooked this way. Picanha was it, but now a Prime Tri Tip is king. Thanks Ry!

[@ward4251]

I’ve made multiple tri-tips. Both in my recteq and pit barrel. Today, I tried this exact recipe on my Weber Kettle, and was told by my wife it’s the best she’s ever had. Ry, well done. And this will be my go to.

[@gh0st2602]

I finally got round to doing my first tri tip today and i used this method. Absolute perfection! It definitely won't be my last! Thank you!

[@adamgaunt6684]

Tried this one tonight on a weber kettle. I've never done a tri tip before. Absolutely divine packed full of flavour and smoke. Spot on!

[@soya5180]

I've never smoked anything, since COVID though... This was the first! Everybody was blown away! Thanks!

[@lownote2]

Cooked a tri tip today following this recipe. It was a hit!!! Everyone loved it. My wife (who can be picky when it comes to rubs) can’t wait for me to make it again. Awesome. Thanks for sharing it. That rub was fantastic.

[@lightman500]

I smoked my first tri tip on my weber kettle using your rub and method and it came out great! My family loved it! Thanks for your terrific videos!

[@CookingWithRy]

That is awesome!

[@alexanderhigh3834]

I tried this using my weber kettle a couple of days ago, and my god the flavour is unbelievable for such a lean piece of meat! Unbelievably tender and juicy. Ry knows best!

[@porsche944mt]

I just smoked a Tri Tip on my Traeger Silverton tonight and it was fabulous! Kept it at 275 degrees until the internal temp reached 115 degrees. Took it off to rest while I cranked up the grill to high and seared it to an internal temp of 125 degrees. It was amazing! Love Tri Tip!

[@CookingWithRy]

It is my favorite cut to smoke or grill :)

[@MichaelBSteeleAviation]

This looks amazing. Can’t wait to try this. I started bbq’ing about a year ago and want to start doing bigger pieces of meat like tri-tip, ribs, and finally work up to a brisket. Videos like this give me the confidence and knowledge to feel a bit more comfortable when I start. Great work. 👍🏻

[@LuisRodriguez-nv8dv]

It’s been a year have you smoked a brisket yet?

[@huckinator]

I did my first tri tip today and I looked at this video for inspiration. I can easily say that this is my favorite video of yours by far 😂😂😂😂😂

[@JuandeBeltran]

Your little skits, drawing on your creativity and your subconscious, add so much to these already fun videos. This one, and the "Shining" typewriter adaptation, give your channel a unique little something else.

[@CookingWithRy]

Thank you!

[@cheryldusablon1650]

Did this today and followed your method exactly. Oh my God it was absolutely amazing! It came out perfectly. The rub was delicious. My first tri tip was a complete success thanks to your video.

[@Instantphojo]

“That was weird” LOL!!!!!! Love that!!

[@GuyNamedConnor]

I can't understand why you don't have more followers. You always do a great job explaining and giving a step-by-step, and you always seem so nice. Keep up the great work

[@CookingWithRy]

Thank you. I've only been at it for a year and a half, so growth takes time. I'm happy with how things are going and, most importantly, I'm having fun doing it :)

[@ChrisRichardson4]

Tried this out tonight and it was awesome. Juice everywhere! I have an 18-inch Weber Kettle and it took about 50 minutes to hit the 130 mark. Thanks for the tutorial! Highly recommend this. I’ll be doing it again for sure.

[@CookingWithRy]

Fantastic! Glad it worked for you :)

[@mnmonkey101406]

Before watching this video I wanted to thank you for your tip when you were live this past weekend. I made tri tip last night, as you suggested for my first smoke, and it is amazing!! I went 250 for 3 hours and I was excited the whole time. With more practice I'm sure I'll be I'll be cooking outside more often.

[@HealthyLiving.7]

Eduardo Sanguino That's excellent news. What did you grill/smoke on?

[@mnmonkey101406]

I've got a KitchenAid charcoal grill. I only ever used it for burgers, hot dogs and carne asade. Time to start a fund for weekly bigger meats!

[@HealthyLiving.7]

Eduardo Sanguino Nice! I have Walmart's Expert Grill 24" here www.walmart.com/ip/Expert-Grill-Heavy-Duty-24-Inch-Charcoal-Grill/191187816 I am new in wanting to enter the smoking world, there aren't any real videos on this type of girl that I have as to what techniques I can execute for offset smoking, it's already too small to begin I think. I could be wrong. I'm glad you had success. Hopefully I can replicate that.

[@mathieuclement8011]

Thank you, as always, for your humility. It doesn't take a fancy cooker and expensive cut to make great tasting food.

[@SmokyRibsBBQ]

OMG! I just about fell out of my chair laughing in the "love scene" lol! Ry, that was fantastic and thanks so much for the awesome comments about my channel. Your very welcome for the shout out I did. I love your videos and wanted my viewers to see what they are missing out on! This video is a prime example of the awesome work you do. The tri tip looked amazing and it couldn't have turned out any better! That is truly tri tip perfection, and I like how you seared close to the end, and then went back on indirect to finish it off. Great technique! Thanks for sharing that.

[@CookingWithRy]

Thank you much, Rus. I do love me some Tri Tip :)

[@enamias]

U guys are what it’s all about!

[@markhorner6182]

Funny, caught a couple vids of you Ryan. Great channel and while watching Rus, he mentioned you! I enjoy you both and learn a lot. Thanks to both of you!

[@CookingWithRy]

Thanks so much for the kind words :)

[@markhorner6182]

I binge watch and completely enjoy you posts. Of coarse there is meat on the smoker at the same time but I enjoy your truthfulness as you cook! May not be perfect but tasty! Keep them coming Ryan.

[@kevinlindsay5255]

A whole tri-tip UK price. Just got one, it weighed in at 1.918kg =about 4.3LB cost £29.99 so $41.17 Dollars. Looking forward to cooking it this Easter Weekend. I'm going to use this method as it looks the best way i think. Never cooked a Tri-tip before but Ray made it look really easy to follow so i'm looking forward to seeing that beautiful pink tender cuts of meat.

[@rickalexander2801]

Looks delicious. I'm originally from California and know that a purist would just use salt, pepper, and garlic powder and cooked over red oak. I've had tried-tip cooked many ways with different rubs and marinades but I love the reverse sear method. I'm saving up for an M16 grill from MGrills and will be using FOGO lump charcoal and red oak chunks. My daughter's name is Ry (short for Rylee). Great video.

[@nj4308]

A TRUE CLASSIC INTERLUDE!!Enjoy your videos and explanation of all your cooks. Look forward to your future cooks. Thanks for sharing with us!

[@CookingWithRy]

Thanks! I had fun with that little bit in there :)

[@melissar4766]

I have never bbq'd anything beyond some hamburgers or hot dogs. I had been craving some tri-tip and I wanted to be able to make my own in the comfort of my home. I found your video and thought, I might actually be able to pull this off! well I did! The rub tasted amazing, the temperatures were perfect, and your instructions helped me on my way to making my very own Tri Tip. Great video! Can't wait to see more.

[@magnetar2524]

Melissa R nice 👍 I’m going to be trying tomorrow

[@jackm4714]

I'm a chef by trade and really like your videos! I live in texas now, but grew up in northern California eating tri tip cookouts. My dad's friend used to stud his with garlic, and I think that's my next cook in the smoker!

[@CookingWithRy]

I've done that with lightly roasted garlic cloves before and it is amazing!

[@FireNation515]

Ry, you killed it with this one. I made this yesterday. I don't cook a lot of beef (I hope to change that), but while my guests love the 130 target temperature, the wife and I would have preferred a few more degrees. But, that will come with practice. Grill on my friend. Happy to be a fan of the tri tip.

[@CookingWithRy]

Tri Tip is just such a wonderful cut :)

[@davy1972]

I'm giving this a go tonight. I actually put Italian dressing powder mix over the meat. Going to serve it on a roll with some pepperoncini to top. Maybe some provolone too. Thanks Ry, you have introduced me to some great cooking.

[@MarcHPhelps]

Just smoked my first tri-tip and used your rub and internal cook temp! Came out perfectly medium-rare and delicious!

[@CookingWithRy]

Fantastic!

[@skellisinbones8004]

I love the Cooking with Ry videos. In fact I am also a California Ry, and use a similar copper kettle. So Far I have emulated your ribs video and the Chuck Roast! I turned my smoked Chuck into a killer smoked chili. My next BBQ adventure will be a Boston Butt, and I have already watched your video for pointers twice. Just watching this tri-tip video you really know your stuff and you are excellent about explaining without going too far. Thanks for posting these, I look forward to more.

[@recycle247]

Just tried this smoke method with the slow and sear though. It really did cook quickly. I let it sit out of fridge for a good hour + and it was only a one pound piece. Can’t wait to have it for dinner tonight!!

[@backyardbbqusa]

Did this cook last night. Came out perfect medium rare! Thank you for sharing.

[@michaelresnik1600]

Cooking with Ry Saw your video on smoking a Tri Tip and followed your rub recipe and cooking instruction and I had success, in fact perfection, best I have ever had. Thank yo and will file this for future use!

[@CookingWithRy]

So glad it worked out for you :)

[@timvandyke8165]

I saw this video when you 1st posted it. You had me wanting to try a tri tip. We do not see Tri Tip much in NC. I was at our Farmers Market a couple weeks ago and there is a vendor that sells organic grassfeed meet. I asked them they have Tri Tip. He told me he could have one in 2 weeks. I picked it up this morning and will be smoking it tomorrow on my Weber Ketel, using your method. I do not have the vortex. I believe I will use the 2 charcoal baskets, one in each side and put the tri tip in the middle. Thanks for the information!

[@CookingWithRy]

Glad you could grab some Tri Tip! The briquette baskets will work just fine :)

[@johnmal801]

That was just fantastic! I laughed till my side hurt... Love the recipe and love the humor. Thanks for making the video.

[@JuanGutierrez-vm3iz]

Thanks Ry I was washing videos because I am going to cook 👨‍🍳 a Tri Tip today and here it go your videos were the ones I am going to use Thanks 🙏 and god bless you and your family

[@flannelguydiy6458]

Hey Ry.. nice video as always. I am LMAO at that little love affair segment with the tri tip. Reminder to put up the card for the Smoke Ribs BBQ channel at the 1 min mark

[@CookingWithRy]

The card should be there. I'll check again.

[@flannelguydiy6458]

It's there now!

[@afcw1969]

Roasting two tri tips from 7.41 lbs family pack that was frozen since April 2021. It's in the oven on a grill as I see your video. I watched your cut off end of tri tip video awhile ago.

[@emmgeevideo]

I’ve had tri tip a few times and it was like leather. But just to show you the high esteem I have for you and your channel, I decided to give it a second chance. I found some nicely priced choice tri tip at Costco and “fired up the barbie” - my treasured pellet smoker. In addition to smoking, you can open the trap door over the firebox and use GrillGrates for searing. I used an excellent commercial rub but otherwise followed your directions to the tee. O. M. G. It was tender and delicious. Did I mention tender? I really, really, enjoyed it. Thank you very much.

[@CookingWithRy]

That's awesome! Gotta love a well cooked Tri Tip :)

[@westernate]

Tried this last night and my god, it was the best thing to ever come off of my Weber. Thank you for the video and explanations. Only thing I did differently was a dry brine overnight and the flavor is unreal!

[@CookingWithRy]

Nice work on the dry brine :)

[@timvandyke8165]

I smoked the Tri Tip today using your method and rub. The meat had great flavor and the hickory taste was all thru the meat. Hiwever, my NC Tri Tip was very tough. It may be because it was grass fed. I have heard that they can be tough. I am going to try to find a better source. My wife and son loved the flavor of the rub! Mime was almost 4# and the total cook time was 2 hours 15 min. With an average temp. Of around 250. Deffinatly worth another attempt. Also, I used the rub on some sliced sweet potatoes and baked them in the oven. They were awesome!

[@CookingWithRy]

That sounds a bit long for a Tri Tip, so it could be something with the cut. And it should DEFINITELY be tender. That's one of the hallmarks of Tri Tip. I'd do as you're thinking and see if there's an alternate source :)

[@timvandyke8165]

My family likes their meat on the well side of medium. I smoked the Tri Tip to 115 before I seared it and then took it to 142 when I pulled it off the Weber. It seemed to stall at 138. It took about 30 min. To get to 142 from 138. The meat was still on the rare side of medium. Looking forward to giving it another shot! Thanks for the information! I love your videos!

[@roberthikade9759]

This by far the best one, you nailed it, so funny loved it, you crack me up. Started smoking on my Charbroil this summer for the first time. Lots of fun and need to get some of the accessories you show for the Weber. That old grill came with the house 20 years ago and still works great. I use my gas grill most of the time but love to cook over coals like we grew up doing. Need a new really cool smoker might be time to invest in one. My old charbroil elect can smoker took a dump so ill be out shopping for a new one. Thanks for all the content!

[@ronzufelt1428]

That looked awesome and I love Tri-Tip also. I smoked one the other day. Marinated in Soy sauce, Stubbs marina soy sauce, garlic and some Worchester (sp) over night. Then use a rub. Boy did it come out great. Moist, tender and tasted fantastic. Did a London Broil same way. MMMMMMM. In fact almost like it better that the Tri-Tip. I just bought a Weber 22 in Master Touch. First time having a kettle.

[@CookingWithRy]

I think you'll like that kettle. Great to smoke on :)

[@D11Alpha]

I was watching this great vid and suddenly I was thrown into a "dream sequence" with a saxaphone sounding from an adult 70's film! My wife walked in and was gonna slap me for watching "no-go cable" in the morning! Had to yell, its Rye and he's doing a bbq vid with a Tri-tip! She gave me the look and said, "I'm watching you, Mr." You gonna get me kiiiiled! Lmao.

[@CookingWithRy]

Bow-chicka-wow-wow :)

[@D11Alpha]

Cooking With Ry 😆🤣

[@cliffvictoria3863]

Other than some spice differences, this is close to exactly how I cook tri tip. So good! Make some au jus and serve on a buttered, toasted bun with chips, onion rings or fries as the side.

[@TheJohnnyMannion]

Man all the Tri tips I’ve cooked over the years I’ve never tried a sweet rub.... I’m gonna give this a shot looked amazing

[@CookingWithRy]

Yeah that little sweetness is really nice :)

[@fracman55]

You have a excellent sense of humor,I do mine just the opposite ry,I sear my tri tip 1st then slow cook too 135 on my Santa Maria with grate high up either way it comes out excellent.i have done both ways.

[@CookingWithRy]

That'll work :)

[@kenny8135]

Man you are hilarious but you really know how to teach. Thank you so much

[@gh0st2602]

I've ordered a tri tip from my butcher today, I'll be doing this method for sure. Looks perfect 👌

[@rogerlawson4516]

I love Tri-Tip too, Ry. I have one on the Weber now. Using Cherry and a little Hickory. Can't wait for dinner. Next time I am going to try your rub. Looks delicious. How funny, LMAO. Thanks!!!

[@tonymirenda4932]

Dude, you are HILARIOUS! Going to try your method tomorrow to Round out an NFL Sunday. But rubbing her down now!

[@steverede4202]

Did my first big cook for 30 people lol 5 tri tips chicken burgers dogs the 150 was on point wrapped in foil, it was amazing it was the first to go my 4yr granddaughter loved it, and that what it is all about, thank you for that great tip it's a keeper

[@CookingWithRy]

So glad it worked for you :)

[@fredrickbruchsaler9388]

My favorite video to date! I've smoked on all kinds of smoker never a kettle. You've opened my eyes to kettle through your videos. Thank you

[@CookingWithRy]

The kettle can be an AWESOME smoker :)

[@jhitt79]

Hickory is my "go to" wood for smoking. When it comes to tri-tip I love mesquite.

[@juliankirby9880]

jhitt79 I’m a fan of cherry for smoking. Works good on everything w/o overpowering anything.

[@fly1327]

Tri Tip is a great meat. I've found smoking at a lower temp (~220F) gets more smoke into the meat (even a smoke ring!) and then searing it near the end is a good way to go. Running that low in temp will extend the cook to ~ 2 - 2.5 hours. That temp is tough to maintain in a weber kettle, so I'll opt for a smoker, but the meat is even more melt in your mouth. Have fun!

[@CookingWithRy]

Yeah I've cooked mine in everything from electric to offset, and the kettle is my go-to cooker now for Tri Tip. But it's such a great piece of meat that it loves just about any cooker :)

[@gtarbmx]

it's amazing how versatile those webers are once you figure them out

[@FishHuntingJediKnigh]

Dude wow!!! Made 1st Tri-Tip today smoked and reverse seared using your rub! Best meat Ive ever tasted. The texture is different then other beef. Almost melts in your mouth! I heard Pichana is better. Gotta try that next!

[@CookingWithRy]

Picanha is incredible. Did a video on a Wagyu Picanha that was out of this world: kzbin.info/www/bejne/foTZcmxqaruWsKs :)

[@keefyd1975]

Just made this tonight. Man, it got weird here too! Excellent and thank you!

[@GallaghersGrub]

That looked incredible. Hard to find tri-tip up here in the Northeast. Very funny at the end. Cheers man!

[@jvf7762]

This is still one of my favorite videos you've done.

[@trippingonfaith7094]

The song was jammin! Tri tip too! Tri tip is one of the best! Glad I live in Cali.

[@bradhelfrich629]

Hey Ry, I wanted to thank you for this recipe! I did everything you said except I dry brined it with kosher salt for an hour and then rinsed and towel dried. It came out super good and moist!

[@CookingWithRy]

Awesome! Glad it turned out good for you :)

[@obic5538]

Of all your videos I’ve watched so far this is the best/funniest one. Thanks for teaching and entertaining us.

[@CookingWithRy]

Thanks!

[@charity3924]

I made this one tonight. Shuuwee this was simply amazing sweet and smoky. My son asked for it again tomorrow. Love your channel!

[@CookingWithRy]

Wonderful!

[@ImACarbonCopy]

Hey Ry, We can tell you have a love for tri tip. I hope your Mrs Isn't jealous. You have been a big part of my youtube viewing pleasure. I must tri smoking a try tip : )

[@CookingWithRy]

Most definitely you should :)

[@ImACarbonCopy]

@@CookingWithRy Well Ry I went to 5 stores to get a tri tip and could not find one. the tri tip is not popular here in SW Florida. Any way I ordered 2 and should be here by Friday. I'm looking forward to getting them. I will use the Trader Joes South African spice that you got me to try. It is wonderful to. I do love smoke so I will cold smoke the tri tip for an hour before I start the cooking process.

[@jdawg1835]

The surprise ending had me in tears! Glad to see you had fun with it.

[@Texas2.5]

I'm envious of your access to hickory AND tri-tip! My first tri-tip experience came as a little boy at a youth camp in the California desert. Hardly seen it anywhere else since then, but made one here in MN a few months ago. Amazing! But alot more than $2.99 here. Wow, what a deal! I'd have stocked up!!! You're doing great with your channel, almost to 10k! Congrats 😀

[@CookingWithRy]

Thanks! Yeah I live in the promised land for Tri Tip :)

[@SPralphy7651]

Ry that ending was awesome! I’m doing a tri-tip tomorrow on my Weber with the rub you just used. Only difference is I’m using the slow and sear. Love your channel.

[@CookingWithRy]

Thanks!

[@fpineda101]

Hahaha funny funny! Thanks for putting this video together. I've seen your brisket video before. Doing the maiden voyage or cook on my brand new Weber Kettle for Labor Day and yes I'm doing tri tip. Can't wait to try your method

[@CookingWithRy]

Enjoy that Weber. Tri Tip is a great way to break it in :)

[@garethhenry7757]

Ry thanks for this video. I just did my first tri tip and it was phenomenal. The rub and cook method worked great!

[@brucepreston9325]

Love the dream scene ! LMAO !!!! I’m doing the tri tip on a masterbuilt 560

[@craigw4644]

Great video Ry: I cook several meats the same way, 3" thick rib-eyes, chuck roasts, etc. . I'm doing my first tri tip in a couple days; they're not that easy to find in Fort Myers, but finally found a place that will get them for us. Watched your video for a cooking method and approximate cooking time. Don't need to watch other tri tip videos on the subject. Reverse sear works the best with most all thick cuts of meat.

[@CookingWithRy]

Yeah Tri Tip comes out so predictably good this way :)

[@barringtoncarlisle2056]

Yet another informative & entertaining vid old chap, I was thinking I would rush out and buy a tri tip to slam on the small grill and then found I could not actually get one! I could order one for delivery in a weeks time, 14oz was as big as they would sell me, and I spent two hours tracking down a butcher on line that knew what a tri tip was? Seems in the UK they sell the whole thing as a 'sirloin' so they make more money! So not a meat cut I'll likely ever experience! Hickory is also difficult to source so I'm experimenting with 'Liquid Hickory Smoke' until I am able to find an alternative wood or a reasonable hickory supplier cost wise. Life as a smoker is proving to be a little difficult here in the UK. Keep up the good work Ry.

[@CookingWithRy]

I think I said it to someone else--we need to arrange an airdrop of hickory and Tri Tip for our UK Smoking Colleagues :)

[@barringtoncarlisle2056]

That would be the answer for sure! Not happy with using the liquid hickory smoke in any way shape or form but it does seem to work if used very sparingly. I've now found a hickory supplier in the UK but man alive its expensive, so only for special cooks. In the meantime I'm doing most of my smoking with Olive wood which imparts a good flavour, its easily obtainable and comparatively cheap so at least bearable. But hey, nobody said living in the UK was cheap!! Be lucky my man.

[@dylanjohnston7644]

This guy is a gift to the world, love your videos man

[@TheRealMcCoy98]

All your videos are awesome. Lots of inspiration the get on your channel.

[@chrisryan8863]

Hi Ry. I just came to your channel and I enjoyed this video. I live on in New England and in this area it is harder to get tri tip and more costly (about $10/pd) but still worth it. Asking a grocery store butcher for the whole roast is a rare request because people don't know how good tri tip is around here. You would rarely (if ever) see it on a restaurant menu. I am smoking one tomorrow in my pellet grill and do it similar to how you did it. I will subscribe.

[@CookingWithRy]

I’m always amazed when people in different parts of the country tell me how difficult it is to get Tri Tip and how expensive it is 😊

[@NoHandles21]

Thanks for a great video Ry! I just tried this recipe and it turned out great. My only adjustment next time will be for a deeper char. Thats for making sense of the process.

[@ronrichardsonjr.6330]

You two seem very in love lol. All I have is a kettle so now it's off to the store for Tri Tip.

[@CookingWithRy]

The kettle is GREAT for smoking :)

[@MrMatthewSky]

5 aces! Damn tri tip, you a sneaky Lil bastard🤣

[@smokewhileyoudrink4077]

This looks awesome! Definitely gonna give a shot with that rub for a tri tip soon! Excellent video and channel, subscribed!!!

[@ganesha2933]

New subscriber here. I'm glad I've found your channel. Keep up the great work and thanks for taking the time to make these videos.

[@CookingWithRy]

Thank you! I appreciate the kind words :)

[@fjimmel]

Try this......we've been cooking tri tip for years before anyone outside of Santa Maria ever heard of the this cut. Set you kettle for hot and cool side. Then sear the meat for 3 mins or so on each side at super hot grill, move to cool side and wrap in foil for the rest of the cook. Use probe to watch temp. I like to pull at 133. Set aside to cool for 10 mins. This method cooks the meat in its own juice. The better the cut the more tender it is.

[@fracman55]

I prefer fresh dry red oak ,burned down too red hot coals,when you sear it will not flame up.i use Susie Q’s tri tip seasoning,it’s has Fresh California garlic,onion,black pepper and salt.really good on tri tip.steaks and chicken.im gonna try the brown sugar that looks really good.

[@jeffsims593]

Thank you for this recipe and method I did one tonight and it was awesome my first one

[@JDSchwarzMT]

Had to replay it to show my wife. Looks so good

[@mosinnagantfan]

I'm cooking one just like this today. Love all of your video's.

[@Craig-ib7gk]

I'm gonna try this (pun intended). In the past, I smoke tri-tip like brisket; a full cook. After an overnight party with rub and a warm up to room temp, I run it hickory+apple at 225-235 until it stalls at 165 or so, then baste and foil wrap it to 200+, pull it, wrap it again (so double wrapped) and let it rest at room temp until it comes down to about 135 before unwrap. The rest takes at least an hour, so plan accordingly. From fridge pull to serve will take about six hours. Slice and serve. It's ridiculous. I wouldn't think a TT would have enough fat to stand up to a full cook, but it does, especially if you're choosy at the meat counter.

[@jcendless2626]

Love your channel. I learned so much by just watching 👀.

[@jonathanblair289]

I did not see that cut scene coming 😅😅 that was awesome.

[@ZZtopSpeed]

Love it! Followed your recipe and it turned out great. In the comments, some people mention this cut of meat is not available where they live but I found it goes under various names where I live (The Netherlands). Best to ask a local butcher.

[@CookingWithRy]

So glad it turned out great for you!

[@STREETFIGHTER50]

I’m gonna try this out! Looks delicious! Live the comedy too!!! 😂😂😂

[@dorozco35]

Cooking up my first tri tip today! Excited to have found this video

[@bladeslicemaster5390]

Great recipe and method - I died when you took it out on a date!!! nice touch

[@a075923]

New subscriber, over from Moonshines Roadhouse. I love tri tip.....nice video

[@ryanholyoak2144]

Looks like you've just decided my next thing to smoke in my electric. Thanks for the great video. Loved the montage of you and the tri-tip.

[@CookingWithRy]

Thanks! I started out doing Tri Tips on my electric 10 years ago. That's where my love affair with them began :)

[@keithrosanio9932]

Thanks for another great video Ry ! I am definitely going to try this, I just have to find out where I can get some tri tip in New Jersey. Thanks again ! 👍

[@CookingWithRy]

Yeah, grab some. It's as easy to get as chicken out here in California :)

[@UAroman17]

great video, lots of good tips for someone just getting into bbq/smoking meat!

[@demonblue1979]

Off the back of your love for Tri Tip, I'm smoking my first tomorrow! So looking forward to it, I've been cooking the other half steak more and more pink in preparation, she doesn't do well with rare meat 🤦‍♂️ Love your videos, you appear to love what you do which makes watching you 'work' all the better...

[@paulsimms9933]

Ha! The love scene was hilarious! Great video as always. Thank you for your videos they are a huge inspiration to my cooking/smoking and the main reason I bought a Weber premium and I love it.

[@CookingWithRy]

It's a great cooker :)

[@Djamestm]

I'm now even more pissed about how crappy the last video (by someone else) I just watched on "tri tip", aka, "poor man's brisket", aka it wasn't even a damn tri tip. You are the man Ry, sure I'd have cooked it a little different myself, but that was a great cook, great info, and funnier than a lot of things I've seen lately. "Watch till the end, things get a little weird" (paraphrasing). lol. Yes, yes things do get a little/lot weird, but it was magical.

[@jimf01]

Thanks for the video and recipe, this made our Independence Day just that much better! I have a offset smoker and used cherry wood chunks, but otherwise followed your instructions closely. Took it up to 138 internal after the sear.. The result was fantastic! Liked + subscribed

[@CookingWithRy]

That is awesome! So glad you enjoyed it :)