Smoked Tri Tip... Barbecue Style!

hey welcome back to how to barbecue right I'm Malcolm Reed today I've got a three lb tri tip and I'm G to put it on the smoker y'all we're going to get some seasoning on it cook it till it's perfectly medium rare and then I'm going to glaze it at the end so we're going to call this a barbecue TR tip let's get to cooking this try tip came from Heartland beef and it's a cushie beef now some people say it's the best tasting beef in the world I'm excited to find out but I took it out of the freezer it came froze I let it slow th in the refrigerator and this is what it looked like when I busted it out of the pack when I trim a tri tip I don't want to take off too much but I do want to get it down to the meat if it's got some real thin areas like this one does usually I just kind of take my knife and round it off just a little bit you just want to get rid of that it's going to overcook it's not going to be a good slice or anything and you can tell on this one it's got some silver skin on it I do want to use my knife and kind of get underneath that silver skin and just start peeling it away so if you'll just make thin cuts and take your time you can clean it up you don't want to take off too much cuz Tri tip's thin anyway but anything like that silver Skin's a barrier and it's just good to take it off you see how thin that is not too much meat on it taking the seeno off also helps you see that grain which is important before you start seasoning it you want to see which way that grain's running so you kind of know how to start slicing it when you get it done I got a little bit of fat in here I'm going just go in there and lightly take off some of that I don't have to get it all I like to get it down to where it's just not a thick pocket of fat same thing on this back side of if you got a little excess right there just kind of like a thin cut got a little bit of Seno here on this side we'll take it off looks good on the meat side this fat right here is okay that'll melt a little bit if you want to you can take your knife and just kind of put some score marks in it just to help it break up a little bit and I like to just cross atch it a little just with the tip of the knife just so that fat will help break up make some little crusty bits right on top now let's flip it over look at this fat cap now I don't mind some fat on the bottom of my tri tip but if anything's hanging if you can kind of see on this one we've got some loose stuff here hanging that's not good that's not good Heats it's not going to render anything there's a little bitty part of a gland or something right in here definitely want to take that off you do not want to eat that right there then I'm just going to knock this top fat off just a little bit I'm going to leave some of it but if it's slick fat it's not going to melt this harder fat underneath that'll melt for you we've got a little fat cap I'm going to cook this side down it's going to be a little bit of protection it's going to melt and I like a little bit of that fat flavor on the bottom of my slices just think of how you do a brisket flat you leave a/4 inch that's kind of what we're doing to this tri tip good to go so now that the tri tip's trimmed you can really see how the grains go and I always like to pay close attention before I season it before I cook it or anything that way it lets me know how to slice it when it's done on this tri tip we've got grain running straight down this narrow end that lets me know that my slices are going to come straight across here but as we get to The Wider point you can see this this grain starts to kind of turn and fan a little bit that lets me know that once I get back to about this point that I've got to actually take it and turn my knife across the back end of the tri tip and you want to know that going into your tri tip cook so when it comes out you cut the most tender pieces as you can by going across the grain now we're going to get it seasoned I'm going to start with the fat side and since I'm kind of going with this barbecue style try tip hey I'm just going to season it with some AP and some hot rub just going to give it a good coat not super heav heavy it's not a real thick roast you can kind of Pat it in if you want to help it stick a little bit I'm not using a binder or anything but if you wanted to knock yourself out the next layer I'm going to put on some barbecue flavors I've got my hot rub going on you could use whatever kind of barbecue seasoning you like I like a little bit of the spice on mine it goes good with beef just dust it right on top kind of Pat it down a little bit I'll use the board to get the edges pick it up kind of dab it down let's get the other side there even get the tip of the try tip we're ready for the money side that meat side we're going to give it that same approach first we're going with that AP seasoning we got to get some flavors on it y'all so we're going to hit it with salt pepper garlic first any kind of AP seasoning will work just give you a little foundation and then we're hitting it back with some barbecue flavors we're going to go outside and fire the pit up it'll be time to put this tri tip on get some smoke on it so I'm starting with the bed of Royal Oak briquettes in the Firebox of the stick burner we're going to use use a couple tumble weeds get those coals good and hot and when I get just the right coal bed we're going to start adding sticks of that hickory wood on it to give us some fuel and to give us some smoke it's going to hold those temperatures just right and I'm just going to set the vents to where this pit runs at 275 we want to hold it steady the whole time so this Tri tip's been hanging out for about 30 minutes here on the board and you can tell that seasoning has kind of started pulling out some of that moisture that's what really makes that rub start to stick to it it tacks to itself but before we go to the pit I want to go ahead and get a probe in the TR tip cuz watching that internal temperature super important you don't want to overcook it I've got it set for 115 right now so what I'm going to do is just pick the midpoint in the tri tip try to stay about halfway in that's going to be about this far if you can see that probe so I'm just going to go into this thick area go straight to the middle and stop it right there we should be right where I need to be and we're still cold this thing's 47° internal it's been setting out of the refrigerator for about a little over half hour let's go throw it on some heat y'all so the outlaw is set to 275 we're going on this far end chamber there ain't no wrong way to do this we're just going to set it right here good Zone keep it kind of straight got my probe easy access let's close the lid so now all we got to do is watch our temperatures I'm going to hold the pit steady at 275 I'm going to monitor the internal temperature I don't have to open the pit at all we're just going to go when it hits to 115 it's going to be time for the next move now as y'all can see we hit 115 internally let's take a look at this tri tip see how it's looking oh man we starting to get some color on it seasoning is set on it it is looking good we're going to pull out my little raised rack here we're going to move this tri tip right up on it now I only want to take it to about 125 to 128° internal that's medium rare for me it's where I like to eat tri tip but putting it up in this high temp area is really going to set this sauce and let us finish off this cook if you're doing it on another Grill just move it to the hotter part of the grill I'm not adjusting the temperature of the gorill or anything I'm just getting it to where the air flows higher now I'm just putting a little layer of f down cuz I'm fixing the glaze this dude right on the rack here and all I've taken is about what a third of a bottle of each of the barbecue sauce and vinegar sauce use whatever barbecue sauce you like but when I do barbecue contest I like that 50/50 blend and we're going to get those flavors going on a tri tip I'm not brushing it much I'm just kind of dabbing it letting this sauce kind of run down glazing the tri tip with barbecue sauce that's all this step is I don't know if it's going to be good or not I've never done this on a TR tip but we're going to find out it can't be bad man that dude is looking good now we're just going to slide it right back in keep it in this hot area right in that pick y'all see that swing it right back in pretty slick little design there I'm going shut the lid can move my full now and all we got to do is take it to the next level y'all set it for about 127 that's going to be about right we'll keep an eye on it just keep that temp running at 275 add another stick of wood if you need to hold those temps steady it's been maybe 10 minutes and we shot up right where I want to take this tri tip off it's 127 internal that ought to be a perfect medium rare and it allows me some carryover room so we're going to get this thing off the pit and do the most important thing of this cook and that's let it rest let's pull it out get our probe out we don't need that anymore check that dude out it's all glazed up looking beautiful got some pretty pretty color to it I mean that's a TR tip right there y'all I'm going to put a little bit of foil over the top of it now we're going to take it inside and just let it hang out on The Cutting Board I'm going to give it at least 10 minutes let's go inside all right right it's the best part of the day time to try some meat so I had this try tip just sitting here for about 10 minutes Loosely covered and full let's get it out on The Cutting Boards got a little juice in there I like to see that but look at this thing glisten glazed up I don't know about y'all but I've really never ate barbecue tri tip I just thought it would be a good idea I wanted to see what it would be like smoked and then Glazed if we kept it medium rare so let's cut it up see what it looks like and you just want to to make as thicker as thin slices as you like I'm just kind of keeping it a little bit thinner than a brisket slice but it should be a perfect medium rare if I did it right some [Music] juice man it feels good D slices like butter knife just Glides right through it you can see this grain starting to turn on me I'm going go ahead and take off one more little slice here and then oh that's a beautiful one you can kind of tell the grain started turning a little but we're still really across it right there so what I'm going to do is start back this way to make sure the grain's running at me like this I'm going to slice just like this you can hold your knife in a little bit of a bias if you want some taller slices and just keep making those cuts right across that green these are going to be some money slices back here it feels soft I have cooked the tritip like a brisket took it all the way up to like 198 200° different texture I don't think it's as good as keeping it on the medium rare to medium side I think you get a lot better texture a lot better flavor in that tri tip which is you know it's part of the sirloin so it's going to have a real beefy flavor not a lot of internal fat now we turn it back around look at all that juice TR tip fanned out I'm going get me a piece out of the middle right here I want to try both sides I'm get it right out of the center cut that was vevy get a little bit of the smoke I get the barbecue flavors That's mighty fine all right let's try this in how much TR tip y'all think I can eat I'm going to get a piece s still got this little fat strip right on the bottom I know that's going to be good M yes little different texture in the narrow end the thing about a TR tip is it has kind of different muscles in it so the smaller narrow end a little tighter the back end it's soft it'll remind you with like brisket point but you eat it medium rare the way it's supposed to be oh it's so good thanks for hanging out with us here today at how to barbecue R if y'all like what we're doing subscribe to the channel you know you can find us on all the social media platforms shell and I also be talking about this tri tip bunch of other delicious stuff on our weekly podcast so y'all can subscribe and tune into to that too we'll see y'all next time let to eat some more TR tip

Channel: HowToBBQRight

Views: 104,934

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, Barbecue tri tip, bbq tri tip, tri tip, tri-tip, tritip, smoked tri tip, how to smoke tri tip, tri tip recipe, beef tri tip, tri tip steak, best tri tip recipe, grilling tri tip, bbq, barbecue

Id: 6vI4T2DsvqE

Length: 11min 44sec (704 seconds)

Published: Thu Apr 25 2024