Once you’ve wrapped the tri tip, it should take another 90-120 minutes at 250✯ to finish cooking. I used beef tallow instead of butter like the legendary Franklin BBQ is rumored to wrap with.Īs long as you’re using a prime tri tip, I think you could get away without the added fat. The extra fat helps keep the leaner tri tip moist. Matt used butter to wrap his smoked tri tip. To learn more about wrapping and bark formation, check out this post from Traeger on how and when to wrap brisket. Butcher paper, on the other hand, can be tricky to wrap with but creates a crunchier bark and creates a smokier finished product. Foil is easier to work with, but it does create a softer bark (more on this in a minute) and prevents the meat from taking on any more smoke flavor. I used foil, but butcher paper would work as well. Once you reach this point, it’s time to wrap the smoked tri tip and finish the cook. If your tri tip stalls in the 150✯ range but has been on the smoker for 3-4 hours, it’s probably formed a great bark and picked up enough smoke. But trust me, going low and slow in the smoker creates a magical finished product.įor the first part of the cook, smoke the tri tip at 250✯ until it reaches an internal temperature of 165✯ to 170✯ or until you’re satisfied with the bark. Smoking low and slow is definitely an atypical cooking method for tri tip. If you have a go-to brisket rub already in your pantry, go with that. They use a traditional salt and pepper rub in tandem with an in-house red rub (they also sell it here) that’s a blend of chili powder, sugar, garlic, cayenne, paprika, and other ingredients.Īdditionally, the rub calls for a little ground coffee, which I think is an underrated beef rub ingredient that really adds a noticeable punch in small amounts. In a video with Eater, owner Miguel Vidal gives a brief rundown of his process. I put together a rub to mimic the flavor of one of our favorite Austin food trucks, Valentina’s Tex-Mex BBQ. When it comes to preparing the tri tip, you’ll want to remove the fat cap, excess hard fat, and any silver skin. Other grades should still be tender and actually a bit leaner, but the prime roast will have the most flavor. Try to get your hands on a prime tri tip roast, which will have more marbling than choice or select grades to keep your smoked tri tip moist and flavorful. If not, definitely check out his content to learn more about smoking and barbecuing. If you have a Traeger, I’m sure you’re familiar with his work. This recipe was inspired by Matt Pittman of Meat Church BBQ and his video on smoking tri tip like a brisket. I’ll walk you through everything below-from preparing the tri tip, seasoning, smoking, wrapping, resting, and slicing. It could also be a stepping stone to smoking a brisket if you’ve to take on the challenge, as a lot of the skills will carry over. This would be the perfect experiment for the next time you are feeding a smaller crowd or reigning in your diet after the holidays. You get the crusty bark, perfect smoke ring, and flavors that honestly don’t make sense for a lean cut of beef like tri tip. It’s higher protein and lower fat but still juicy and tender, nearly passing the iconic brisket finger test. If you’re a brisket lover, you have to try making smoked tri tip like a brisket.
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