Smoked Tri Tip Failure

[Big Man Dan]

I had been hearing how good Tri Tip beef roasts are for smoking so I gave it a try this weekend. Things did not end well . . .

Here are the cooking details: 225F, cherry pellets (what was left in the hopper from previous cook), hickory chips in a smoke tube, rubbed with salt, pepper and garlic powder, cooked the roast to 160F because my wife won't eat meat that is even slightly rare. It was on the grill for about 3 hours and still came out a little bit pink.

The results: The meat was tough as leather. It was moist enough and the flavor was nice (though I would use less/no hickory if I were to do it again) but not enjoyable because of the texture.

Nearly all of the recipes I found recommended cooking to 130F internal temp and compared the results to eating steak. Did the extra cooking time/temp contribute to the toughness? The meat was USDA choice, not prime. Maybe that's a factor?? Maybe this specific roast was just not good though it appeared to be well marbled.

Any and all comments and questions are welcomed.

 

[MidwestSmoker]

If you cooked it for 3 hours to 160 internal, tough as leather is exactly what I would expect. Maybe others can chime in, but as I see it your only solution is to divide the meat into 2, cooking one to medium rare and the other to well done.

 

[Timmy]

Sounds like overcooked. What I have seen is 2 ways.

1. Smoke it until 130IT then reverse sear to desired doneness.

2. smoke it until 165IT, then wrap in foil or peach paper turn grill to 250f. And cook it until 203IT or probe tender. ( like a brisket)

 

[Slimpicker]

Almost every beef that is medium rare can have the wife portion microwaved for only a minute and will become non-pink.
That won't save it from being tough, a well done Tri-tip is not the right cut unless you do what Timmy said.

 

[RayClem]

My wife likes well done meat as well, but if you cook any steak uncovered to 160, it will end up like jerky.

When doing steak, I cook at 225F to about 130F internal and then reverse sear. I like my steak medium well (140F). My wife likes it A little more done.

If you capitulate to your wife's desire for well done meat, there is no reason to spend extra on quality steak. Purchase one of the less expensive cuts of beef and cook it like brisket. In addition to brisket, other cuts that would work are chuck roast, bottom round roast, sirloin tip roast, and even the often-despised eye of round roast. Cook at 225F until you reach an internal temperature of 160F, wrap tightly in foil or butcher wrapper along with some type of liquid and some tallow, butter or other fat. You can finish in the Traeger or even in your kitchen oven. You want to bring the internal temperature of the meat to 200-205F. You can leave the cook temperature at 225F, but since you won't be adding smoke flavor once the meat is wrapped, you can bump the temperature up to 275F or so to shorten the cook time. Since the protein is wrapped, it won't lose moisture and any fats and connective tissue in the meat will render making the inexpensive cut of beef tender.

If you still have the tri-tip, place it in a pan along with a little liquid and allow it to simmer for a while to soften it up.

 

[ScorchedPorch]

Being from tri-tip country (I went to college in SLO right to next to Santa Maria, birthplace of the tri-tip) I gotta say, smoked tri-tip is a pretty rare sight (I don't like it that way much). Out here, we do it on an oak wood fired grill with salt and pepper (and a little rosemary and garlic when feeling fancy). That's when this cut really shines. Even when it's more on the medium side!

 

[RayClem]

I would think that cooking a Tri-Tip in a Sous Vide circulator to medium rare and then reverse searing it to develop a crust would make it about perfect.

The problem is figuring out how to satisfy a spouse who does not like pink meat.

 

[Slimpicker]

The problem is figuring out how to satisfy a spouse who does not like pink meat.

Give her the "end" pieces after about 30 sec in the micro or I use a torch to sear some of my Sous Vide stuff... just touch the ends and cut her off the done.

 

[Slimpicker]

Being from tri-tip country (I went to college in SLO right to next to Santa Maria, birthplace of the tri-tip) I gotta say, smoked tri-tip is a pretty rare sight (I don't like it that way much). Out here, we do it on an oak wood fired grill with salt and pepper (and a little rosemary and garlic when feeling fancy). That's when this cut really shines. Even when it's more on the medium side!


View attachment 10347

Good job

Scorched​

 

[dflaher]

If you cooked it for 3 hours to 160 internal, tough as leather is exactly what I would expect. Maybe others can chime in, but as I see it your only solution is to divide the meat into 2, cooking one to medium rare and the other to well done.

I agree. Or cook the entire tri-tip to medium rare, and send the rest to the microwave.

A few things to add:
- I really like smoking the tri-tip to an IT of 110F or so before searing on my gas grill. I feel that I have more control and wiggle room when smoking to a lower temp.
- One thing to try is dry brining the meat for at least two hours prior to cooking. This will improve the moisture content after cooking (and resting).
- Take care when slicing Tri tip to ensure you are slicing across the grain. Slicing with the grain make the meat chewier. Note that Tri-tip has 2 different sections, and the grain runs differently in each.

 

[caplanner]

One variable could be the Traeger probe... I cook a lot of tritip but did my first one on the Traeger last week. I cooked a 3 lb tritip at 225 on top rack of IW650 for about 90 minutes to a temp of 125 (thick part of meat) instead of 130 so I could do a little reverse sear (at 450 on lower rack) on each side for 5 minutes. Brought thick part of meat temp up to 135. Wrapped it in foil and let it rest for about 20 minutes. Ends were well done and thick part of the meat was medium to medium rare. 160 is over done.

 

[drich]

I agree. Or cook the entire tri-tip to medium rare, and send the rest to the microwave.

A few things to add:
- I really like smoking the tri-tip to an IT of 110F or so before searing on my gas grill. I feel that I have more control and wiggle room when smoking to a lower temp.
- One thing to try is dry brining the meat for at least two hours prior to cooking. This will improve the moisture content after cooking (and resting).
- Take care when slicing Tri tip to ensure you are slicing across the grain. Slicing with the grain make the meat chewier. Note that Tri-tip has 2 different sections, and the grain runs differently in each.

I agree. Or cook the entire tri-tip to medium rare, and send the rest to the microwave.

A few things to add:
- I really like smoking the tri-tip to an IT of 110F or so before searing on my gas grill. I feel that I have more control and wiggle room when smoking to a lower temp.
- One thing to try is dry brining the meat for at least two hours prior to cooking. This will improve the moisture content after cooking (and resting).
- Take care when slicing Tri tip to ensure you are slicing across the grain. Slicing with the grain make the meat chewier. Note that Tri-tip has 2 different sections, and the grain runs differently in each.

For us slicing across the grain will definitely make the tri-tip more tender.

 

[Maximillianrg]

I had been hearing how good Tri Tip beef roasts are for smoking so I gave it a try this weekend. Things did not end well . . .

Here are the cooking details: 225F, cherry pellets (what was left in the hopper from previous cook), hickory chips in a smoke tube, rubbed with salt, pepper and garlic powder, cooked the roast to 160F because my wife won't eat meat that is even slightly rare. It was on the grill for about 3 hours and still came out a little bit pink.

The results: The meat was tough as leather. It was moist enough and the flavor was nice (though I would use less/no hickory if I were to do it again) but not enjoyable because of the texture.

Nearly all of the recipes I found recommended cooking to 130F internal temp and compared the results to eating steak. Did the extra cooking time/temp contribute to the toughness? The meat was USDA choice, not prime. Maybe that's a factor?? Maybe this specific roast was just not good though it appeared to be well marbled.

Any and all comments and questions are welcomed.

Tri Tip from Costco is one of my favorite meats to cook. I usually coat it with Traeger Prime Rib Rub the day before but here is how I cook it to perfection and this is a reverse sear.

1. Heat Traeger to 190 (use Supersmoke if you have it.)
2. Smoke Tri Tip until it hits 95 degrees (this only takes 60-90 minutes)
3. At 95 degrees pull Tri Tip off grill and crank grill to max temp
4. When grill is at Max temp put Tri Tip back on
5. When Tri Tip hits 115 flip it over
6. When Tri Tip hits 125 pull it off the grill and let rest for 15 minutes

Tips - Make sure you have the probe in the thickets part of the meat

 

[Old Pirate]

I've cooked several tri tips in the recent weeks and I also am new to pellet grills. I probed it and used a basic SPG rub followed by McCormick's steak shake and then cooked it at 275 degrees F. It takes less than an hour. I target 145 degrees to satisfy the wellnes for my wife although I'd be fine at 135. Let it rest for 15 minutes or so wrapped from the grill.

I see no mention of slicing above by anyone. If you slice a tri tip incorrectly you will never be happy. Look at the grain before you put on any rub and with a knife cut a streak across the meat where the grains turn and go opposite ways. Typically, it is a bit to one side starting from the middle tip. The cut can still be seen after cooking, so you'll know where to slice. When the cook is over you can cut the meat into two pieces through that precut slice and you should be good to go for proper slicing. If you slice too thick or not across the grain, you'll not be happy. Cooked to the right temp and sliced correctly I consider it as good of a cut of beef of any out there. They have been hard to find here in eastern NC lately at most grocery stores, but for some reason a local Food Lion has been carrying Swift cuts recently. I will say the first one I cooked I watched cut out by a butcher from a prime piece of meat where the Swift's are labeled "Angus" and nothing else which probably tells me it is choice. The prime was noticeably better.

As good as it is right off the grill and hot, it makes some of the best sliced beef sandwiches while cold the next day I've ever had anywhere or by anyone.

Don't overthink it. 275 all the way until your internal hits 140 and pull it.

 

[DoyleS]

There is another way. Cook your TriTip to 130-135. Make sure you are slicing across the grain. TriTip grain runs from the tips to where they join. Slice her pieces and then put a little beef broth in a pan and just lightly poach and turn the slices until they turn color and the pink is gone. They will stay very moist and you can judge if that is done enough for her. If not just poach a little longer. Do not use the microwave, it will quickly toughen the meat. Restaurants often use this technique on Prime Rib since it has to be cooked ahead of time and it avoids ruining a piece of meat for a customer that doesn't want the pink. YMMV