The Most Tender Tri Tip
Hello Journeyman, Apprentices and BBQ Enthusiasts! The Journeyman BBQ is BACK! I had to take a short hiatus during the winter months for many reasons but I knew I'd be back to making content when the time was right. The last few minutes of this video goes into short detail as to where I've been and the exciting adventure that is to come.
Even though I haven't posted a video recently, I have still be smoking all the meats during the cold Indiana months. Today I decided to fire up the @yodersmokers YS640 with the goal to produce the most tender tri tip.
Before trimming up this tri tip, I set the Yoder to 250 degrees to prepare for the initial cook. This beautiful piece of beef took about five minutes to trim up in order to cut down the fat cap and remove the silver skin. Once I gave it a good trim, I used some olive oil as a binder in anticipation of a crispy crust and tender inside. I finished it off with some kosher salt and some of my very own chipotle seasoning that I spent the winter perfecting.
After binding and seasoning this tri tip I set it on the smoker for the initial cook that lasted until it reached an internal temperature of 110 degrees. While the meat rested I cranked up the Yoder to 500 degrees and preheated the cast iron pan. Once the pan was nice and hot I used a some more olive oil and a local garlic infused butter from Kuehnert Dairy out of Fort Wayne, Indiana. I love to support as many local businesses as I can during my cooks!
Lastly, I seared the tri tip for about 1.5 minutes on each side. It was a beautiful piece of meat and it smelled just as good as it looked! Be careful though, cutting the tri tip can be a tricky task. I made sure to go into great detail in the video on how to cut this piece correctly in order to get the most tender, juiciest bite.
Have you successfully made a tender tri tip? Let me know about your experience in the comments!
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-The Journeyman BBQ
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