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Low and slow for me, nothing can beat a cheap peace of meat being so tender, so exotic and expensive taste.

We can smoke incredible eats on any smoker we have available. Just cook accordingly. Judgmental critics are a PITA. Have a little respect for another persons skills.

I can’t believe you cut the tip off. What the hell

So I’ve been doing tri tip much like this for 10 or so years. I got turned onto TriTip when I lived in Lompoc Ca. I use a simple rub. Salt, a little bit of pappy’s, and ground coffee. I wrap it with tin foil at around 160. This will give you a lot of juice, which important later on. When it hits about 205, I pull and rest it for about 20 minutes. Slice, and pour all the drippings over the slices. The drippings are a must have or else it will be a little dry. It’s delicious. The coffee takes on the flavor of the meat. I smoke a lot of different proteins. Beef ribs, brisket, etc. This recipe however is my biggest favorite with my family and friends by far. Try it. It’s EASY!

Besides the dry age this is how I cook tri tips, I do add mesquite chunks when I move it to the indirect side

Representing with the norma jean shirt!

In a pinch 🙄🤣 🍻

Great technique except why would u cook to 200F internal temp? Too well done! I go to about 130F. Otherwise great video!

My roast is just sitting here. And I cant decide! I cooked a roast at 225° for about hours and came out medium. Overcooked at medium, it was tough. I tried cutting it every which way to find a tender piece. I didn't know how to grain. But having cut it both ways it was tough both ways. I was very disappointed... shouldn't it have been a lot more tender cooking it @ 225° for hours? In the end, I left it to cool, forgot about it and left it out overnight. I had to throw it away. A $45 wasted trip tip roast. Me: sad

The amounts are NOT in the description.

pellet smoker.... 😂 no respects

I like them both ways you take a slice from each one and put them together that is the perfect bite together I put three slices of smoked on three slices of hot and fast on that way I get the flavor and the juiciness all in one bite😁🇺🇲👍👍💯😋🇺🇲

Definitely can't trust anyone wearing a Raiders hat...

When is the "we're back" video happening? I don't wanna sub to a cool channel for nothin

Awesome can’t wait to make it tomorrow

Looks awesome man! Nicely done

201 internal!? :O . i'm no expert but if i get to that point its well past how i like it.

I used a mixture of your method and smoke trails on my masterbuilt electric smoker and made the best brisket so far to date. Your overnight method made a world of difference. Thank you

😅what if…hear me out…what if i crack open a beer while i wait 🤧

I have a 16.9# brisket how long will it take to smoke overnight

If you substitute the cayanne with some red California chili powder or some green hatch chili powder its a game changer on the santa maria rub

How much of the pickled onion and jalapeños do you add to the coleslaw mixture?

😂😂😂

I did 2 separate cooks and low and slow followed by quick sear was a lot better. And less chances of overcooking IMHO.

Looks like a Winner! Winner! Winner! A True 360° Win! 😋

I always shoot for 158-160 internal

Always appreciate a humble teacher. Turned out great!

Thank you! Finally a better description of an overnight cook. Checking out burnt ends video now. Appreciate ya.

Tri tip also weighs alot less than a brisket

I really don't want to wait 2 hours to cook my tri-tip and specially if it is going to be kind of dry fast and juicy for me 😋😋

I'm with you totally except for the glove thing... I'm cooking for me, and my family. I don't need to wear a glove

Go Raiders ☠️❤

The jackfruit yall have is ripe and you need it to be young to give the meaty texture! yes once ripen it taste like mango and becomes sweet. When its young and still green its not sweet at all

I recently purchased the Pit Boss Lexington 500 Onyx and plan on doing tri-tip next weekend. I usually cook it medium rare however I want to give it a try this way just to see how it comes out. Thanks for the awesome video and just subbed!

Good barbecue, argh HHH babies...

Looks good, Looks tender, Did you do anything else other than just cut them up to make them cook faster. More heat? My ribs only take 4 to 5 hours but Im up for a 3 hour cook.

Thanks for sharing!

Dude on the left steals the show!

I smoked my first Thor’s Hammer last weekend on a Masterbuilt Gravity Fed Smoker and it turned out excellent. Just two things. My next one will be seasoned more heavily, and I’ll smoke until 190-195 internal. Not the 200deg I just did.

Great video. Do you ever season with a store-bought cajun spice blend? Thanks.

Another great video thanks 👍

Dude I love you back wall

Rice, portagee sausage slices, spam slices, and 2 over easy or sunnyside up eggs with a Runny yolk, but no runny whites….stack…white rice, fried diced spam, fried sliced portagee sausage, (fried), and then the eggs on top…the yolk… and completely enjoy… but don’t forget to season with Hawaiian sea salt and fresh ground pepper…ALOHA’ BRUH…

Now you need to make a Hawaiian breakfast…

Im doing the low and slow tomorrow guys! Thanks for the insights!

1st time I’ve seen one of your videos. Loved it & look forward to watching more

Came back for a refresher course 👍 picked up the ingredients for that drink too cheers 🥃

Great video. Found this while waiting on my stall.

Great channel and great video!

Great job Rory.