Tri Tip Roast

[Dcgunman]

First time doing tri tip roast in the T grill. Any recommendations on grill temp and when to pull at what internal temp of roast? Do I need to wrap in butcher paper to finish? I’ve Already seasoned the meats. Doing two 3lb roast. Shredding one and cut the other. What’s the internal temp at finish? 135-145 deg. Thank you.

 

[RustyJake]

I am by far no expert in cooking Tri-tip
I have cooked mine using the reverse sear method. Cooked at 200°F with super smoke on until it hit an internal temp of 115°F and then removed. Heated up my gas grill on highest setting with the flat side up on my grill grates. Then seared all the sides to char and finish to 130-135. Let it rest and slice and serve.
To shred, you will need to cook it further. If I did this, I would wrap the Tri-tip at about 165-180 and finish cooking it till about 205-210. You should be able to shred at that internal temp. It won't shred properly at 135-145.
Maybe others have done the shredding on a Tri-tip and have a better idea. This isn't a tried method by me. Just how I would do it if I attempted it. I did a similar method on some chuck steaks a couple days ago and they shredding okay
Good luck. Let us know what method you used and how it turned out, and please take some pics to post

 

[Slimpicker]

So I decided to try it with one last night, a 3.5 lb and it took 7.5 hours. 225 and 50/50 oak, mesquite. I even went to bed towards the end and had my remote temp alarm wake me when it hit 165 and then again at 200. Then I woke up at 12pm and wrapped it in towels and put it in a cooler till my alarm went off again at 1:30am. Then I got up and pulled it. Shredded sooo nice and retained most all the juice.

I marinated it for 5 hours with a Santa Maria style marinade then added some dry rub right before walking that baby outside. It hit the wall at 155 and stayed there for about 1.5 hours I guess while it was rendering the fat before it climbed again.

Quote from another smoker site

 

[Murphy's Law]

I did one last week. Used Pit Boss hickory at 225 until IT was 125. I think it took a little over an hour.

Had the gas grill already at 500 with a cast iron pan ready to go. Put a little tallow on the cast iron and seared for about 3-5 mins on each side.

A short rest and cut to thin slices and served

I used Bearded Butcher Black for the rub.

 

[Cabbage Head]

I’ve made several Triskets lately I smoke them 4 hrs at 225 and then wrap in foil for 2 hrs at 240. slice them up on hamburger bun with bbq sauce on top. Makes a great sandwich

 

[Dan-H]

Day before the cook I put tri tip on a rack in the refrigerator with salt and spices, often Salt plus montreal steak seasoning.

I put the tri tip on cold from the refrigerator, smoke at 180F until internal temp hits 120F.

When its off I find the transition of the grain and cut the tri tip in half. Reverse sear, usually until it "feels" done and then test. I like tri tip medium rare.

Cut across the grain. Lots of videos showing the grain on tri tip because it is not a straight line.

 

[Dan-H]

 

[midwest]

I’ve made several Triskets lately I smoke them 4 hrs at 225 and then wrap in foil for 2 hrs at 240. slice them up on hamburger bun with bbq sauce on top. Makes a great sandwich

Curious what kind of temps you end up with and what texture they turn out to be? I do mine at 225 for about an hour which gets them to 125 or so then I reverse sear them for about a minute on each side. I used to be a ribeye guy but now if I'm feeding more then one person it's a tri tip. The local butcher I get them from as them for under 8.00 per pound so great price for a great tasting steak.
I am assuming with your temps and cook times it is more like a brisket or chuck roast......

 

[Slimpicker]

I am assuming with your temps and cook times it is more like a brisket or chuck roast......

That's why he calls them Triskets, yes

Tri Tip Cooked Like a Brisket - a How-To - Hey Grill, Hey

Tri Tip Cooked Like a Brisket is a unique and flavorful way to prepare tri tip. t's a fun technique to try, and the results are pretty delicious too!

heygrillhey.com

 

[Dan-H]

Someday I'll have to try cooking longer.

 

[midwest]

Thanks Slim, I saw the name and thought maybe it was an auto correct issue or something...... Never heard of it, but that makes sense.

 

[Slimpicker]

Thanks Slim, I saw the name and thought maybe it was an auto correct issue or something...... Never heard of it, but that makes sense.

I guess it should be Tri-skets...

 

[Bogeyfire]

Shred Tri tip? Imho, it should be eaten rare / medium rare. Shredding, like a pork butt means taking it up to over 200º, which would murder a sirloin cut.

I agree with others with the reverse sear. From the fridge, it takes about 1.5hrs to get up to 115º on my "Smoke" setting. It averages 165-180º.

At that point, I throw it on a hot gas grill for 4-5min per side to get some nice char on it. Let it rest for 10min and the temp will rise to the low 130s.

This isn't Santa Maria, but everyone who has tasted it loves my Molasses Tri Tip!

https://www.traeger.com/recipes/molasses-tri-tip

 

[bigpaulie]

Just make sure your grill temp is the same as your dial setting or adjust accordingly. Mine is about 25 deg. lower at most temperatures over 225

 

[davwhite]

Maybe a bit late but I watched the Bearded Butchers do a Tri Tip in a Ironwood from start to finish watch this