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[ZCZ]

I have cooked probably hundreds of tritips over the years, but the best ever was my last on my Daniel Boone. I keep it simple with Montreal but the smoke was perfect.

Pit at what temp and pulled at what temp?

I'm willing to follow advice from someone who's cooked hundreds of them.

As a newbie cooking this meat for the first time I’d love to hear your input, too.
Al

[Hank D Thoreau]

The last couple of tritips I cooked were the best. The first ones I did when I got my smoker last December were cooked at 250. I increased the temperature to 350 on the last two and cooked to 145.

This was consistent with the 325 to 375 that used on my Weber grill for so many years.

Surprisingly, I got a very nice smokey flavor I did not get on the earlier ones.

I was using GMG Fruitwood Pellets which is a blend of cherry, pecan and beech.

I kept it simple with just a little Montreal.

Tritip is a standard meal at my house which is why we cook so many of them. We cook them, slice and store, eat for the next couple of days.

We eat so many of them because of the availability, price and overall consistency. I have never encountered a bad tritip. On the contrary, the quality of steaks and roasts vary greatly.

I guess you can call tritip the chicken of beef cuts.

It wasn't until recently that I really started experimenting to see if I could improve the standard tritip that we have ate for years.

[ZCZ]

Thanks Much! 
The Costco package came with two and I put the larger one in the freezer.  When I pull it out I will give your method a try.  I will use Oak pellets as the true Santa Maria style BBQ cooks them over oak.  Not sure it will matter that much but we'll see how it shakes out.  I just used a hand held digital meat probe for this last one but will use the one that came with my Pro next time.

Have you ever done one like a brisket, low and slow, until the internal is 200°+?  Just curious.  I would think that would make them more tender.

Alan

[ZCZ]

Hank,
On average what do you pay $ per lb.?
Al

[bregent]

>Have you ever done one like a brisket, low and slow, until the internal is 200°+? 
>Just curious.  I would think that would make them more tender.

I have tried it once. It was good but for the price I'd rather cook TT medium rare like steak, and do brisket like brisket. Most folks that cook TT low and slow don't go as high as brisket. I think 180's is pretty normal by the time it's tender.

Lately I've been doing TT sous vide, then seared. Yesterday I did one SV at 132 for 4 hours, then chilled it down. Then smoked at 225 till it hit 125F and then seared on the memphis with the open flame plate. Hadn't used that in a long time - it turned out really nice. SV helps to make it more tender than just smoking/searing.

I usually pay $5.99 for choice, 7.99 for prime, but Costco sometimes has it for less and then I stock up.

[Bentley]

True Santa Maria uses Red Oak.  I cooked 49 once at a wedding, been cooing them since 1978...I guess I am in the thousands!

[ZCZ]

True Santa Maria uses Red Oak.  I cooked 49 once at a wedding, been cooing them since 1978...I guess I am in the thousands!

And for the rub for the Santa Maria style TT it looks like only salt, pepper and garlic salt? 

Z

[Bentley]

Some would add paprika...You ask 100 that have lived in Santa Maria all there life, and you probably get 25 different ways to make the rub!

[ZCZ]

Some would add paprika...You ask 100 that have lived in Santa Maria all there life, and you probably get 25 different ways to make the rub!

Almost sounds like my basic "from-scratch" rub for my ribs: salt, pepper, paprika and a hint of cayenne.  But of course would not add the cayenne on the beef.

Al