So I’ve been doing tri tip much like this for 10 or so years. I got turned onto TriTip when I lived in Lompoc Ca. I use a simple rub. Salt, a little bit of pappy’s, and ground coffee. I wrap it with tin foil at around 160. This will give you a lot of juice, which important later on. When it hits about 205, I pull and rest it for about 20 minutes. Slice, and pour all the drippings over the slices. The drippings are a must have or else it will be a little dry. It’s delicious. The coffee takes on the flavor of the meat. I smoke a lot of different proteins. Beef ribs, brisket, etc. This recipe however is my biggest favorite with my family and friends by far. Try it. It’s EASY!
I recently purchased the Pit Boss Lexington 500 Onyx and plan on doing tri-tip next weekend. I usually cook it medium rare however I want to give it a try this way just to see how it comes out. Thanks for the awesome video and just subbed!
@@GrillslingersHey Eric or is it Erik? Lol or what you're going to come back with a totally different spelling. Lol I didn't catch it the first time but it sounds like you said you're in California. That's also where I'm located, in the Marina del Rey area. Well I did the tri-tip like a brisket over the past weekend and it was super tender. A little bit on the end got dried out but all in all for the first time trying it it was pretty awesome. Definitely will try it again and keep an eye on when it starts to get probe tender instead of worrying about temperature. Thanks again dude!
That's crazy people are eating meat on here thats still alive?!? And blood spilling?? That's insane, I'm trying to look for some. I guess the cow is just standing there alive, and they're cutting it up and just straight eating it? Wild.
You mean myoglobin??? If you vacuum seal your tri tip or other cuts of meat before freezing you will have a bunch of that left in the bag when you thaw it out. Add some water to it and pour it on your plants. It’s loaded with all sorts of nutrients they need. And if they need it, we do too. Don’t cook the meat til it’s as dry as a popcorn fart.
After watching 234544 videos on how to smoke a Tritip I finally found one that got the same cut as me. 3.2lb with a fat cap a foot thick. Great video but too well done for me. Look forward to more vids!
Nice production, nice cooking area. TriTip looked a bit dry, but hey, who hasnt done that. I prefer to wrap, keep that moisture contained. Over all, really great job and I'll be looking for more high quality productions from you in the future.
I've only cooked TTip to med rare and loved it. This looks really really good. Going to use this method this weekend and update on the results. p.s. Those who hate on pellet grills are just jealous that they can't afford a good one. I don't have one but wish I did. But I don't hate
Prices have dropped very much over the last two years , also you can find great deals around this time of the year "fall/back to school" just grabbed a huge pit boss vertical smoker that runs off pellets at Walmart half off on clearance cause its the end of the summer season , was almost 500$ and I got it out the door under 300$
Ok I’m 0.38 seconds in and I’m already wondering why on Gods green earth you only have 828 followers cuz that’s gotta be the BEST 0.38 seconds of any video I’ve ever seen and God knows I’ve watched at least a 1,000 if not 1,001 😂👀🙌🏼… I’ll continue because well that’s just how I roll 👀🌮🍻🫵🏼
I went to an Albertsons that has a butcher inside and asked for a Santa Maria style cut Tri Tip. I only know Trip Tip from Santa Maria since that's my hometown but I was told that Texas style is fully trimmed. Interesting
A year later..... (but I just saw this....) I'm from Santa Maria and remember when it was damn near the cheapest part of the cow. Nobody back east had even heard of it, and when they finally tried it, they weren't impressed.
Smoked tri tip first time couple weeks ago, turned out okay but I realized after watching this it could have been way better if I had trimmed all the fat off like you did. Great info! Looking forward to smoking another one your way tomorrow.
Just leave the fat, scor it like diamond shape, throw it on the offset for smoke, cook to about 132 then throw it over the flame to sear the outside, let rest for a little then enjoy...
I see you have a pit boss. Do you have any issues with temperature using the pit boss? I know some people have complaints about it with regards to how evenly it heats.
200f that sounds a bit over cooked but it looks great I thought that the internal temperatures were 125 rare 140 med rare 150 medium 160 medium well 170 well done I'm just trying to figure it out don't want to over cooked the tri-tip
DON'T TOUCH MY MEAT! i do things a lot different! It's all personal ways of doing tri tip i guess ! Melt in your mouth every time myself or wife prepares and serves !
We can smoke incredible eats on any smoker we have available. Just cook accordingly. Judgmental critics are a PITA. Have a little respect for another persons skills.
Why even lie about Brisket LOL chepest brisket I’ve ever found was 110 bucks for a full (8lb) brisket. So for a reallllyy nice brisket expect around 3 to 400 bucks
As soon as I heard pellet smoker I knew you didn’t know anything about BBQ
Accurate
As soon as I saw your comment.... everyone knows.
Also accurate
Love UA-cam so much. Killer pinned comment lol
@@bryanhunt8375 you know it!
Always appreciate a humble teacher. Turned out great!
Eric congratulations on your first episode. Welcome to UA-cam. Great video! Keep it up!
Thank you! Will do!
So I’ve been doing tri tip much like this for 10 or so years. I got turned onto TriTip when I lived in Lompoc Ca.
I use a simple rub. Salt, a little bit of pappy’s, and ground coffee.
I wrap it with tin foil at around 160. This will give you a lot of juice, which important later on.
When it hits about 205, I pull and rest it for about 20 minutes.
Slice, and pour all the drippings over the slices. The drippings are a must have or else it will be a little dry.
It’s delicious. The coffee takes on the flavor of the meat. I smoke a lot of different proteins. Beef ribs, brisket, etc. This recipe however is my biggest favorite with my family and friends by far.
Try it. It’s EASY!
There’s nothing better than watching Eric play with some meat in the morning
Agreed 1000%
Love the backdrop fellas and already learning so much. Sweet first video, liked and subscribed🤘🏼
Welcome aboard! Thank you so much!
I recently purchased the Pit Boss Lexington 500 Onyx and plan on doing tri-tip next weekend. I usually cook it medium rare however I want to give it a try this way just to see how it comes out. Thanks for the awesome video and just subbed!
Thanks duder! Happy smoking!
@@GrillslingersHey Eric or is it Erik? Lol or what you're going to come back with a totally different spelling. Lol I didn't catch it the first time but it sounds like you said you're in California. That's also where I'm located, in the Marina del Rey area. Well I did the tri-tip like a brisket over the past weekend and it was super tender. A little bit on the end got dried out but all in all for the first time trying it it was pretty awesome. Definitely will try it again and keep an eye on when it starts to get probe tender instead of worrying about temperature. Thanks again dude!
Great video. Found this while waiting on my stall.
You are probably the only person on UA-cam that doesn't eat their meat while it's still alive and spilling blood all over the place. Thank you.
Well there goes my plan for a ribeye cook. Glad you enjoyed this one!
Hahaha! All the blood is drained during slaughter and butcher. It's called protein juice. Hahaha! Blood!
That's crazy people are eating meat on here thats still alive?!? And blood spilling?? That's insane, I'm trying to look for some. I guess the cow is just standing there alive, and they're cutting it up and just straight eating it? Wild.
Blood 😂😂you must be new 🤦🏿♂️
You mean myoglobin??? If you vacuum seal your tri tip or other cuts of meat before freezing you will have a bunch of that left in the bag when you thaw it out. Add some water to it and pour it on your plants. It’s loaded with all sorts of nutrients they need. And if they need it, we do too. Don’t cook the meat til it’s as dry as a popcorn fart.
After watching 234544 videos on how to smoke a Tritip I finally found one that got the same cut as me. 3.2lb with a fat cap a foot thick. Great video but too well done for me. Look forward to more vids!
And during that period of time, while watching all this videos , your tri-tip went dry-aged naturally 😆
Nice production, nice cooking area. TriTip looked a bit dry, but hey, who hasnt done that. I prefer to wrap, keep that moisture contained. Over all, really great job and I'll be looking for more high quality productions from you in the future.
I've only cooked TTip to med rare and loved it. This looks really really good. Going to use this method this weekend and update on the results. p.s. Those who hate on pellet grills are just jealous that they can't afford a good one. I don't have one but wish I did. But I don't hate
Thanks Brad! Good luck, keep us posted!
Some say he's still cooking it to this day..
Prices have dropped very much over the last two years , also you can find great deals around this time of the year "fall/back to school" just grabbed a huge pit boss vertical smoker that runs off pellets at Walmart half off on clearance cause its the end of the summer season , was almost 500$ and I got it out the door under 300$
Just started with the smoker and made this for my family today. Came out unbelievable. You explain the process really well. Thanks for the tips!
Thank you so much! Glad it worked out for you, let us know if you try anything else!
Daaamn that looks good
And this is such a quality first video!! That editing, style, scene, FOOD 👌
Super excited to see more!
Thanks so much!!
Awesome, thanks! Trying this tomorrow ♡
Hope it turned out great! 👍
Ok
I’m 0.38 seconds in and I’m already wondering why on Gods green earth you only have 828 followers cuz that’s gotta be the BEST 0.38 seconds of any video I’ve ever seen and God knows I’ve watched at least a 1,000 if not 1,001 😂👀🙌🏼…
I’ll continue because well that’s just how I roll 👀🌮🍻🫵🏼
Great job and good luck with the Tube 🙌🏼👊🏼🙌🏼
Thanks for the love brother!
I am learning even though i don’t have a smoker i have a weber Barbecue.. Thanks for the tips
We'll have some things on the way that cover more than just smoking. Don't you worry!
I went to an Albertsons that has a butcher inside and asked for a Santa Maria style cut Tri Tip. I only know Trip Tip from Santa Maria since that's my hometown but I was told that Texas style is fully trimmed. Interesting
I remember back in the day when good size tri tip cost $8-$10. Nobody really wanted it. I was all over it like ants on candy!
A year later..... (but I just saw this....)
I'm from Santa Maria and remember when it was damn near the cheapest part of the cow. Nobody back east had even heard of it, and when they finally tried it, they weren't impressed.
Smoked tri tip first time couple weeks ago, turned out okay but I realized after watching this it could have been way better if I had trimmed all the fat off like you did. Great info! Looking forward to smoking another one your way tomorrow.
Good luck cam!
Just leave the fat, scor it like diamond shape, throw it on the offset for smoke, cook to about 132 then throw it over the flame to sear the outside, let rest for a little then enjoy...
@@mAKtre47 also a solid method!
Cool set-up
Thanks Joel!
Awesome video. Great pined comment. equally important. I’m fairly confident I would put a whooping on y’all in Cornhole.🤙🏼
Game on Jake!
Dude I love you back wall
He's inanimate so I don't know if he loves you back but I'll check
143 subs with this quality?! WTF?! Subbed
IYKYK
Really cool
You never did say what temp u put your smoker to? What temp is your smoker when you cook the the tri-tip
250 is the recommended temp
Sooooo hungry now 😋
I know I'm a little late to the party but i was wondering if this method would be good at 225 as i want to do ribs at the same time.
Never too late for a good question! I'd probably recommend spritzing along with wrapping if you wanna run at 225
Just curious what is is about lower temps that require wrapping and spritzing? Thanks
One word man, SHEESH!!!!!!!!!
I always shoot for 158-160 internal
200 sounded high isn’t that well done
What type of wood??
This cook was oak/hickory
Hello, I’d like to apply to be a taste tester. Awesome video!
sold! Thanks for the love!!!!
Whats your slicing knife? I'm looking for 1
That's a dalstrong. There's plenty of good carving knives out there!
Best way to cook em fixing to make one tomo
I see you have a pit boss. Do you have any issues with temperature using the pit boss? I know some people have complaints about it with regards to how evenly it heats.
It definitely has it's hot spots, that's something that happens on any grill, it's just a matter of finding out what works best on yours!
@@Grillslingers thanks for the response! I don’t have a smoker or grill. But thinking on buying one. I’m weighing between this and the Traeger.
200f that sounds a bit over cooked but it looks great I thought that the internal temperatures were
125 rare
140 med rare
150 medium
160 medium well
170 well done
I'm just trying to figure it out don't want to over cooked the tri-tip
Totally understand, we're treating this like a brisket. The texture completely changed once it was over 200. Give it a shot!
Exactly
Is this it?! Is this the cook off?!
Pls more slow mo seasoning shots
Intro was begging for some Maylene
Great technique except why would u cook to 200F internal temp? Too well done! I go to about 130F. Otherwise great video!
DON'T TOUCH MY MEAT! i do things a lot different! It's all personal ways of doing tri tip i guess ! Melt in your mouth every time myself or wife prepares and serves !
I'm with you totally except for the glove thing...
I'm cooking for me, and my family. I don't need to wear a glove
Cute.
no you
D-LISH!!!🤠🤠🤠
Urgent Report:
Tony knows what's up
Harry Soo is pissed you rubbed the rub, but other than that good video
Mistakes were made but it still tasted good!
When is the "we're back" video happening? I don't wanna sub to a cool channel for nothin
Tri tip also weighs alot less than a brisket
201 internal!? :O . i'm no expert but if i get to that point its well past how i like it.
201??
I can’t believe you cut the tip off. What the hell
I may consider subbing. Where's my share, bro?
Eric has it for you. Ask him haha
Anyone ever tell you that you sound like Dane cook
Thank you angel wearing jeans!
😅what if…hear me out…what if i crack open a beer while i wait 🤧
Meat good.
good meat
😂😂😂
We can smoke incredible eats on any smoker we have available. Just cook accordingly. Judgmental critics are a PITA. Have a little respect for another persons skills.
pellet smoker.... 😂 no respects
Why even lie about Brisket LOL chepest brisket I’ve ever found was 110 bucks for a full (8lb) brisket. So for a reallllyy nice brisket expect around 3 to 400 bucks
I don't even know how to actually respond to this but good luck buddy
Don't know where you're buying brisket, but I pick up brisket at Sam's club for 80 to $140
At grocery now and for a full prime brisket 68 to 110 $ and they are 10 to 16 lbs
Smart and final all day for like $75