How to make smoked tri tip | Jess Pryles
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- čas přidán 9. 04. 2020
- How to make smoked tri tip
I think this might to be one of my signature recipes. Smoked tri tip is one of my absolute favorite things to BBQ, because it only takes about an hour to actually cook. And the flavor payoff is huge! Since the cook time is short, the real secret is actually using my Hardcore Carnivore Black seasoning, which gives the tri tip a jet-black bark even with a shorter cook time.
SHOP THE RECIPE:
* Hardcore Carnivore Black seasoning: bit.ly/blackseasoning
* butchers paper for wrapping: bit.ly/2Rvr1Nw
* Thermoworks instant read thermometer: bit.ly/2VnnEcm
* buy a tri tip online: shrsl.com/27nlm
* The knife I used (Gerber Vital): bit.ly/2V27mH9
WANT MORE RECIPES? visit my website: jesspryles.com/recipes/
GET MY COOKBOOK: amzn.to/2hb7Vtj
ABOUT ME: Howdy! I'm Jess Pryles. I'm a meat advocate and the boss at Hardcore Carnivore. I'm a live fire cook, author, and TV personality with a particular passion for beef and meat science. Plus, I know a thing or two about Texas style barbecue. Born in Australia, I now reside in Austin, Texas.
#tritip #jesspryles #bbq
Love the way you explain the how’s and why’s.
I've won several Backyard BBQ comps using your Hardcore Carnivore Black. The black exterior and the juicy red interior is a wonderful presentation in a turn-in box.. I've actually had people think I burned the tri tip, until they try it!
Of all the videos I watched about smoking a tri-tip, this one is by far the best, exactly what I was looking for, and it looks amazing...great job, you got a sub here!
Awesome as usual JP!!
I can not stop look at your trip tip omg
Awesome video! Looks great
Made this last night, came out amazing, however I made it to 144 degrees and it was perfect for me. Very tender, juicy, fall apart. Maybe one of the best meats I have ever made. And the CC amplify is amazing on green beans.
Looks delicious. I’m gonna look for that rub, gives it a nice bark finished look. I pull mine at 138 also, but have been resting it for only 25 minutes in foil. I want to try the butcher paper tighter wrap for medallions. Thanks for the videos. Cheers 🍻
Hi Jess. Do you recommend leaving the fat cap on if searing over high heat?
Going to try this today with your black rub. I hope it comes out good. I need about a medium well cut though. Maybe 148?
Just started watching your channel, have a small channel that I starting to build again,, trying to perfect my tri tip smoke for a cook off in october
Mmmmmmmm. Yes please.
BBQ girls rock my world!
Dayum you just got a new subscriber ❤
I put mine at 130° but I like medium rare
My rest time is only about 30 minutes
And I do do a reverse sear before resting Turn the smoker up to about 500° for five minutes on each side perfect grill marks
That's what I do too but without the sear.
Great video Jess. Tri tip is one of my favorites. Stay safe out there.
Im in love
With the tri-tip or the girl?
Can I make it in my home oven ?
How many hours did it take you?
Hi iam smoking 2 pieces 3lbs each. I set timer for 1:45 min. It's been in smoker for about 1 hour and 10 minutes and probe says meat already reached 140 degrees. Should I take it out or leave it in smoker the whole one hour and 45 minutes?
I actually tied it into a cylinder before it went on the smoker. Pulled at 125 degrees and was amazing. Won grand master champion at Grillers Anonymous meeting.
Newb here! So after cooking it to 138° then letting it rest in the cooler for an hour. Is the meat still "hot" when you cut into it? As someone who likes my meals piping hot I wonder.
resting meat in a cooler (without ice) keeps it warm without continuing the cooking process and the longer you rest the more the juices absorb and distribute throughout the meat.
As Wesley Snipes said on passenger 54 "Always bet on black"
Why do you have to rest it in a cooler for an hour? Do you heat it back up? Going to try this tomorrow! Thx!
If you put it in a cooler and wrap it in a towel it stays hot for hours. Good luck!
@@UnhumanNewman can I put it in a foam cooler wrapped in a towel
@@futbol1972 That's what I use
I thought she said “so goofy” at the end of the video 🤣
All I remember is let's cook a tri tip, then I went blank!
Is it really charcoal in that rub? And why? Thanks
It's not charcoal - it's an activated charcoal dust. I believe it's tasteless. It's for presentation. You can find it on Amazon and just add a tiny bit to your own rub if you want.
Appreciate it. I never did any research on it. I was just curious if I was missing out on something😁
Just subscribe to your channel. It’s AWESOME!
Would wrapping with foil be a bad idea if I don't have butcher's paper?
I doubt it. When wrapping brisket you can do either.
Foil is fine.
Have a link for that blade? Looks handy!
@@JessPryles thank you! I missed your original reply!
No sear?
So how long do I smoke a 4lbs tri tip and at what temperature?
About half hour per pound is a good starting point
About 225
I’d pull it at 110 and the sear it off on the grill to 125. Also beef tallow would be a great add.
Tri-tip = 3 points 🤯 (honestly disappointed in myself for needing that pointed out to me)
Same my dude 😅
Just found your channel. The whole video I was asking myself if you were Australian or Texan... Just came back after reading about your channel.... You're both!...haha
For real. It was throwing me for a loop throughout this video.
Great looking tri-tip. Perfectly done. I just watched someone do a tri-tip to 200° internal. I think he got confused with a brisket. That degree of doness would make me choke on the meat. If it isn’t med rare don’t give it to me.
😂yall talking shi$ till you try it, snobs
That's a different technique and a different result. I think the brisket technique would work best with a high-grade tri tip with lots of intramuscular fat.
Yes, it’s great done like a brisket too, but would only do it with wagyu.
Why wrap in paper instead of alum. foil?
The idea is the paper allows it to breathe and keep a harder bark whereas foil will soften the bark.
Tri Tip is a hard cut of meat to find round my parts. I know what it is and love it but ask a random person in my home town what it is and they have no clue what you're talking about. Even the local butcher had never heard of it.
I'd find a new butcher. Tri tip is a pretty standard thing anywhere in the country.
Great video! I live in Hutto up the road. I've been getting my tri-tip at Longhorn Meats. Great butcher with good prices.
💐👏🙏
Nice cook. Her accent is all over the place. Really threw me when she slipped back into Australian.
138 internal with carryover would probably be overdone.
Seriously wtf? That'll be 10-15 degrees hotter and definitely hitting the well-done spectrum. I'd pull it at 125 if you want "medallions"
That looks great... but its not medium rare... its medium
oh shut it...
The cow was killed twice!
best boo's on television! they are absolute gorgeous...
A WOMAN WHO HAS A COLD BEER IN HAND IS A GREAT WOMAN 🤠💰♥️♣️♦️♠️
I was about to yell at you through the screen for cutting off the fat until you explained yourself.
Her accent confuses me lol
Same
Your not alone
i said it in another video, itsd like she turns it on and off
Shes an Australian who’s been living in Texas
She went from California, to Australia, to Alabama, back to California
Her accent went from Australian to southern 🤔
Who smokes Tri tip. This a cook over red oak like Cowboys on the open range. Smoking is for pork!
Exactly
Never had brisket? Or smoked Turkey? Or smoked salmon. Only smokin pork gets boring.
Smoker? You insult every central cost Californian. Next you will ruin this with rub. Respect the Tri Tip!
Where did your Aussie accent go?
Green Dreams what? I can hear it just fine.
Hey Jess, I was gonna ask if i can shelter in place at your house, but then i saw the ring on your finger. He can stay i don't mind!
Man she fine
Marry me.
This is way over cooked. The meat is grey. Pull it at 120.
Fake
Smoke Tri Tip? Are you insane? This cut needs to be grilled and not smoked . Use red oak and nothing but salt, pepper, garlic and parsley. Smoking Tri Tip makes no sense
@@JessPryles Maybe you can take an English class? Smoking a Tri Tip? insane, next you will be smoking Filet Mignon.
You gatekeeping tri-tip makes no sense. Don't knock it till you try it. You left coast people have no idea what you're talking about sometimes.
Next time do it wearing Victoria’s Secret lingerie