Smoked Beef Tri-Tip | Chuds bbq
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- Опубликовано: 9 фев 2025
- Tri-tip is an underrated cut, not too expensive and could not be easier to cook!
Chudsbbq.com
Insta: chudsbbq
Things I use
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Awesome cook. The behind the back steak throw to the dog was classic 😆
yea that was awesome lol
Finally some love for California. Tri-tip is one of my favorite cuts to bbq.
I know thats right! Tri tip bbq sandwhiches going up on my buddies truck this week
Hell yeah. It’s king beef where I live at lol. I think I make 10 a week. Small plate bbq
@@Davidmaxwell07 about 4oz-8oz sandwhiches? I add a hot link on top of mines w some BBQ Sauce n Horse radish mayo... 🔥🔥🔥 try it n lemme know what you think. How many do you get outta 10 tips?
@@ATLBABY24 tri tip sandwiches 8-10oz, on a rib/tri tip plate and recently for a new menu item. Tri tip fried rice.
I can get a 4lb tri tip for $10 where I live at. So usually get 5 generous sandwiches
@@ATLBABY24 I’ll have to try it with horseradish and a hot link.
Being in California, I cook tri-tip on coals all the time. The tips in this video about the fat, are on point. Cooking based on internal temperature changed my cooking life.
I got myself a traeger recently and I wanted to smoke some tri-tip. This was great :D
Love that you're giving Santa Maria BBQ some much deserved attention. It always gets overlooked in the BBQ world because "LOL CALIFORNIA"
We from Lompoc and Santa Maria will cut you.. i mean cut the tri tip.. :) and cook it. no need to LOL cali.. its mid state not the Tensil city or the fa.... northern Cali..
I have to work in California often and I can assure you they are awful at making bbq. It's like someone described what it was to them then they forgot the description and still tried to make it a month later.
@@prankmonkeyxs650the bbq culture in California is not as strong, but if you look hard, you can find some good places. I live in SD and I’ve found 3 places that are actually legit
@holisticclinicforpainposture No. If I want good bbq I will make it. I live in nv I will not be looking in CA for it. Only time I've had it out here is when work provided it and it has been as bad as I thought.
@@prankmonkeyxs650 I wouldn’t GO to California for bbq, but it’s important to remember that every place is different and to check Google reviews first. One bad experience doesn’t define an entire state.
By far my favorite cooking personality to watch on RUclips. As much of a native Texas que freak as I am, I think I enjoy all the "other" stuff you do as much or more. Keep pumping out the content...haven't seen a bad one yet.
The fact you still did a video with all thats going on.....big love bro
dont need electricity to bbq lol..
shouldnt at least
@@tangomikefoxtrot 9
Tri tips are probably my family’s favorite thing I barbecue. Best part is, grocery stores in my area frequently have tri tip sold at discount prices, and idk if it’s my luck, but I always find Choice-grade cuts with amazing marbling.
Dude this past week was crazy! I'm from Canada and now living in East Texas we didn't have power for 3 days too and no water. Had to head over to a friends place to stay. They kept asking me what to do in this situation and I couldn't help because we never lost power from it snowing! I was NOT prepared to shovel snow again. Glad you were able to still make this vid!
Love to see a pastrami brisket. Stay warm and safe champ
We are all Jonesing for PASTRAMI VID!! It’s almost St Patty’s Day and we have to practice ! What chai say Bradley!!???!!
A pastrami video would be fun. I have a brisket flat I've been wanting to turn to pastrami too.
What a great video on two different tri-tips. All the little added comic stuff makes your channel one of the best. Keep doing what you are doing. Have a great day. 👍
“Did you call the cops!?”
YEAH
I loved the behind the shoulder toss to the dog epic
Loved that the dog got a taste also. Thumbs up! You had my mouth watering for sure
We have an abundance of tri tips here in southern California. This is weekly cook for me. Nice video chud!
Hell yeah! California knows how to party!!
Justice pretty cheap too.
Had a hard time getting it in Nebraska.
You are a vegetarian's nightmare!
I have no idea why you don't have 1M subscribers already. Your skills a freckn legit
This is so helpful! I am excited for the jalapeño cheese sausage vid!
Living in San Diego, Tri-Tip is basically all there is available and I love slow cooking it on my kettle. Just found your channel the other day and have been binge watching. Thanks.
Soo...... for some reason I've been curious to find a video you filmed during the "arctic storm". You did not disappoint. Fun to watch keep it up.
Where have this channel been all my life? New sub here. You hit everything spot on, love your tips and flare. I'm lucky enough to live near an HEB that has tri-tip on a regular. Keep up the great work!
Those who know, know about Pappy’s rub for tri-tip. SnP & garlic is good but Pappy’s is the traditional flavor profile for tri-tip
Glad you were able to make due given the circumstances, I live up in WI, I deal with the snow and cold 5 months of the year!..
Good to see you came out of that storm alright. Great video as always.
Love me some tri-tip! Makes my top three beef cuts to put on the smoker. Damn, now my mouth's watering for some... got six in the freezer, need to throw a couple on the smoker later today!
Tri-tip is a staple here in CA, available in almost every market. Another way to cook it is hanging ala PBC style including a couple chicken halves started earlier for 'fat smoking' directly over coals. Did 12 tri-tips this way (all at once) for 60-70 people in my WSM with a Hunsaker hanger earlier this year. There were no complaints, still having room for half a dozen more. Can you feed 100+ people from a single WSM? Yes, it's simple.
Another great video. Can't wait for the jalapeño cheddar sausage vid!
That over the shoulder throw to your dog was great. Coming from Abilene and I can feel the pain about that ice storm. -1f lows can go suck it.
Chud, Nicely done! Tri Tip is one of my favorite steaks to cook. I too fired up the grill with about 7” of snow on the ground here in WA State. Charcoal, apple, & hard wood cooked down to coals.
You are a great inspiration.
Ps. I love the beer cooler.
excellent description!! you nailed it with describing the grain and cutting technique!!!... I'm a 25-year butcher and tri tip fanatic....... good job bro, could not have said it better myself!
I’m literally doing a Tri tip and Picanha and needed this video so bad!! Thank you!
Having lived in Santa Maria, the original cut was sirloin top block cooked over red oak on natural homemade wood skewers. Always do my tri-tip over red oak.
Same. And yeah hard to get red oak out of Cali.
@@narcoleptices8269 luckily here in my part of Virginia you can get native red oak.
Great video as always! Hope the weather has improved and you're back to your normal awesome 70+ degrees.
Great vid on two ways for tri-tip. I also do it two ways. I'm in Cali, so Santa Maria style on the smoker and slice thin and ribboned onto skewers with a hunk of onion between each meat for a fast tri-tip BBQ in about 15 minutes for the hungry guests. Works out great to keep the BBQ rolling all afternoon.
I'm also in Ca, I usually go a reverse sear method. I smoke it at 140 for a few hours until it gets to about 115 internal then sear it off. I may try your method out next time, sounds like it would be great over rice.
@@Ahglock Funny, I just made it on skewers last night. I got home at around 6pm and had a hankerin' for tri-tip.
Of course, slice it across the grain, I did a quick teriyaki marinade for 15-20 minutes. Heated the pellet smoker to an in between smoking and grilling temp around 300. My wife and I were eating in about 45 minutes to an hour. When sliced, it marinates fast.
By the way, funny you mentioned rice. We had it with wild/long grain rice and asparagus. If you haven't tried rice-a-roni wild rice, you should. There's no roni, it's just long grain and wild rice with the best tasting flavor pack I would be hard pressed to make better. While it's simmering, I throw in a hand full of frozen mixed veggies.
Hi Bradley, I'm from Santa Maria and now live in AZ but I have met people who try to make Santa Maria Tri-tip. You nailed the smoke with the wood but you should go to Santa Maria and try the real thing. I can do it close bit that California oak does make a difference.
You’re a absolute madman! Love your videos! Those look great!
I’m from New Hampshire and live in Vegas! Snow?? What’s that? Lol. I get tri tip from Costco with no fat cap. Love it!
this picked up my local grocery store is killing me in the UK, our supermarkets are shocking with meat choice! Love the vids man keep them up!!
Best way todo tri tip, smoke then reverse sear! nice job
New subscriber here. I love meat church on RUclips but really enjoy your spin bro. I’m a huge fan of a beef Tri-Tip. Looking forward to more vids…. DanFromSavannah
13:51 favorite part!
Great way to do it and keep it cooked uniformly. Great content.
Excellent as usual Bradley.
I really enjoy your channel. I've learned a lot. Thanks a million
Looks great, hard to find in Minnesota
I am so glad I found your channel. A bit late to the party but here I am. I have been using a pecos for the past decade and until recently if you asked me about pellet grills… but now with two kids I am at a cross roads. Will I go with a brazos for more heat retention and a bit easier fire management… the Franklin pit ( it I ever get to the front of the line)… or will I go to the dark computerized Yoder Smoker ys640s overlord? I liked your pellet video… I would love to own more than one smoker and getting a set it and forget it for those times I am with both kids at home where tending a fire is very hard to do…
Thank you Chud for not decimating the TriTip and cooking it like a brisket. Med-rare is the only way (TriTip is a food group here in Cali).
Not the smartest move to watch before breakfast....lol... great stuff!!
Where is that grill from? That is the ideal setup that I've been looking for
Great video Bradley. I love your channel. I liked the bacon video. I suggest you bump up the bacon makin' and teach us how to make jalapeno buck board bacon. I think that would keep the snakes out of my boot!
I think I’ve passed by your house while doing plumbing and you were selling a smoker! Awesome videos man
You have convinced me I've always seen them at the store never picked them up
Definitely worth a sub! awesome video!
SPG always is a winner, but you should try adding a little bit of brown sugar and some cayenne pepper on there. Love that stuff down here in Cali. Just made me want to go and cook some up now!!
Gracias Senor Chud. Love your work.
Entertaining and informative... Meat looks good..
Outstanding as usual my man.
We’re about to get snowed in here in Ohio, so I may just smoke me lil 4 poundah. Lol
Awesome video. What smoker is that?
Great video! I’m going to have to try this
Still waiting on Pastrami Brisket 😬
Great video! Need some more Chud Box videos...
I never thought of doing tri-tip like Picanha. Great idea - thanks!
Your channel is wildly entertaining and really informative. Also, your butchering skills are awesome. Thanks for sharing.
In the snowpocalypse!!!!??? Impressive.
Dude LOVE YOU! I grill in snow too 365/365. Best from Switzerland!
Just found you, you’ve earned a sub sir. Keep up the good work!
Oh wow, was this the storm that everyone in Texas lost power? I live just outside Houston but aren't apart of ERCOT. My inlaws live out by Llano and they lost power for a few days. We only lost power for maybe 7 hours but it was long enough to freeze our pipes
EXCELLENT BUD! Thanks!!
Get comments at 2:24 grain structure changes and how to slice. I don’t see enough people explaining this. Take a picture before cooking, perfect idea!
Never tried a tri-tip. Will be trying on as soon as I come across one.
After you pull roast to rest, what temp do you let it rest to before you sear???
Would it help to tenderize the tri tip to add talo and wrap just wondering love your videos thank you for all you do.
Brooke's face as you feed Big John is all time.
Awesome sauce
I’m trying this tomorrow!!!!
13:51 dat throw though
I cooked mine like a roast today and it is awesome. Thanks Bradley...I've been cooking lots of meat outside this week 😁👍
Enjoyed your video my brother. Nice 👍. Love that knife you are using. Where can I buy one
Smoked Tritip is or was my go to here in California. Its crazy expensive currently, damn inflation. But when I see a sale I grab it.
I’m LITERALLY unsubscribing from all other BBQ channels because your channel is all I need! 🙌🙌
And the snake in my boot is hilarious! Outstanding work, gentleman. 👌
Love me some Tri Tip! Never tried cutting it into steaks.
What a great channel!
What knife role are you using now since you said the carharrt one was to short.
tri tips the best, easy peasy
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 don't have a cooler to rest it can I just wrap it in foul paper and towel?
Now try making tri-tip brisket style. It makes a really good faux chopped brisket sandwich.
Always great. I can never find tri-tip here in VA :(
WTF it snows in Taxes 🤣learn new sh t everyday , great vid love tri here in Cali
Thank you for edjumacating me, loved this video
Looks good
I love the "ooooooooooo"
A prime tri tip where I live would be rare IF !!!!!!!! it happened finding a wagu tri tip would be like finding Bigfoot 😮
Hey brother. Love the video. I'm new to bbq/smokin. Just bought (wife bought it for my bday) a pellet grill. I'm starting with a 7lb tritip. Do you use course pepper or fine? In my mind fine would be better so you don't get them big peppercorns in your teeth. Lol. Thanks for the help!
That would do me for a couple of days. Would wagu beef tallow help this recipe?
So how did you get the name chums bbq when your name is Bradley ?
On that tri tip roast, how long should it rest before searing it?
Lol you love your dog a lot more than I do mine. Thanks for the tips on …tri tip
Man last year was no joke, good thing this one wasn't nearly close to that
I like to smoke a tri tip with an ancho garlic rub for a couple of hours and the put it in a covered cast iron with a cut up onion and a little cerveza at 225 for about six hours in the oven. I then use the resulting broth for the base of chili gravy enchilada sauce. The meat just falls apart. Boom...shredded tri tip enchiladas.
Nice to see the new englander pulling through the storm 🤣🤣🤣aka a dusting at best
Chud, any way you could get the Chud box hot enough to simulate a pizza oven? Neapolitan pizza style?
People dont beleave Austin gets snow I remember when Elpasso about 20 .25 years ago got an Ice storme .I was there with a flat Bed load of lumber . Going to a golf corse . It was fun watching car it was like the icecapaides .