Aldi's Tri-Tip

[Chindog]

This week, Aldi's had tri-tips on sale for $5.99/lb. They were pre-seasoned and coated in bbq sauce. I grabbed one that weighed about 3 lbs and threw it on the Lexington this afternoon.

I set the temp at 225, using hickory pellets. I pulled it off the grill when the IT reached about 130-135. After letting it rest for about 15 minutes I cut into it. It looked really nice with a medium rare hue, and a good smoke ring. I paid attention to the grain direction when slicing it, and cut it perpendicular to the grain direction. Although it looked nice, it was very tough. I'm wondering if I pulled it off too soon?

 

[dagodago1]

This week, Aldi's had tri-tips on sale for $5.99/lb. They were pre-seasoned and coated in bbq sauce. I grabbed one that weighed about 3 lbs and threw it on the Lexington this afternoon.

I set the temp at 225, using hickory pellets. I pulled it off the grill when the IT reached about 130-135. After letting it rest for about 15 minutes I cut into it. It looked really nice with a medium rare hue, and a good smoke ring. I paid attention to the grain direction when slicing it, and cut it perpendicular to the grain direction. Although it looked nice, it was very tough. I'm wondering if I pulled it off too soon?

I smoke tri-tips all the time, great flavor and yes, sometimes can seem a little tough but the flavor is worth it. I usually get mine from Wallmart now because its angus beef. Have tried several different temps and doesnt seem to make a difference. Seasoning, now just use kosher salt/black pepper/ garlic grains/ tastes great and the wife likes it. ). Is great to have in the fridge for snacks also.

 

[sparkyv]

How long was your cook time? Mine was just shy of 3 hours total; 1.5 hr @ 180°F, 1.25 hr at 225°F targeting IT of 140°F, then finished with a 5 minute reverse sear and 25 minute rest. Came out great, very steak-like.




Why The sad face, not enough for you?

tastes great and the wife likes it. ).

 

[dagodago1]

How long was your cook time? Mine was just shy of 3 hours total; 1.5 hr @ 180°F, 1.25 hr at 225°F targeting IT of 140°F, then finished with a 5 minute reverse sear and 25 minute rest. Came out great, very steak-like.




Why The sad face, not enough for you?

No, its two curved )( lines with a colon in the middle, usually stays that way for a smile, but PB translates it for a frown, AARRGGGHH.. I also try to smoke mine @ 160-180 for at least an hour, then crank it up to 220-330. I also pullit when the temp is 120-130 approx and wrap it in butcher paper that has tallow smeared in it. I think i pull it at about 138? I never take it to anything above 140 for sure. Turns out great and all i use for seasoning is SPG...