Declan's Blog

I got 4 tritips from Major Market in Escondido, 2 plain and 2 marinated. One was wine and pepper, the other just wine, I think.

I put Emeril’s steak rub on them all. Mostly it’s salt and pepper. They range in weight from 1.77 lb to almost 3 lb.

I put them on at 10:30a, hoping I can get them to a 2p Super Bowl party.  I’m sticking to around 225F and will start pulling them at an internal temp of 130-135F

11:20 and I’m at 115F internal temp on the 1.77 lb one, pit temp is hovering around 226F.  Worried that I might have put it on too early.

Oh yeah, woods are cherry, oak, and hickory.  The hickory was a huge chunk – hope it doesn’t overpower everything.  Also wonder if I should have rubbed the marinaded pieces, but I like a good crust.  I haven’t done much beef before, just lots of pork.

12:00p and the smallest is at 129F.  I’m going to let it get to 135F.

12:30 and I pulled the small one at 135F, and the next size up at 133F.  I left the others to heat up some more:

1:00 and the other two were 133F, so time to come out!

I let each of them rest for 30 mins, then cut!

SO GOOD!!!

Thoughts later:

So I brought most of the tritip to the Superbowl party and it was a big hit.  People I didn’t know hugged me.  Grown men cried.  Someone snagged a bunch to take home to her husband 😉

I’m thrilled with the results.  The pepper rub really accented the beef.  It was really rare, which people liked a lot.  I brought some buns and horseradish sauce, but no one used it – there was so much flavor in the slices alone.

One of the cuts had a really chewy vein of tissue which didn’t detract from the flavor, but sure lengthened the chewing time 😉  Not sure what I could do about that, other than make smaller slices.

Slicing was kinda hard, so I ended up with much thicker slices that I wanted.  I need to work on my knife skills so I can get it thinner for sandwiches.

The marinaded tritips didn’t seem to taste much different from the plain ones.  That pepper rub probably didn’t give the other flavors a chance.  Maybe I’ll do a rubless one next time.

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