Once you have achieved your desired doneness, transfer the tri tip directly onto charcoal or onto a hot pan to give it a final sear on the outside.ДЄllow the meat to rest for 5вЂ“10 minutes before slicing. Remember that itвЂ™s triangular shape will mean that the tail or вЂњtipвЂќ will be more done, while the centre will be slightly pinker.

Insert the thermometer horizontally into the thickest part of the tri tip and aim for an internal temperature of 125вњЇвЂ“130вњЇ/51вњ¬вЂ“54вњ¬. For best results when cooking, always use a meat thermometer. It can be smoked, barbecued, grilled or roasted, but itвЂ™s always best when cooked to a nice medium rare, before letting it rest and slicing.Д¬ook the tri tip in a low oven at 275вњЇ / 135вњ¬ or smoke it with indirect high heat for about 45 minutes, letting the meat cook evenly the whole way through. Rich and meaty in flavour and low in fat, tri tip cooks like a tender steak but slices like a brisket вЂ“ perfect for people who want to do a brisket-like cook up but dont have the time. To help the seasoning stick, first rub it with a neutral oil and coat it in your preferred spice mix. As itвЂ™s a fairly thick cut, you want to season it aggressively with salt, pepper and your favourite spices. When it comes to seasoning, tri tip is incredibly versatile and takes well to both dry and wet rubs. ItвЂ™s fine to leave a little fat on, but get rid of any thick chunks of fat so that you are left with a lean, boneless, boomerang-shaped piece of meat. Just like a brisket, you want to cut off any ragged ends and silver skin, trimming down the fat as much as possible. You can also buy tri tip steaks individually, which are ideal for smaller households. While itвЂ™s generally cheaper to buy the latter, make sure you have a knife sharp enough at home to trim it yourself вЂ“ otherwise itвЂ™s probably worthwhile spending a few extra dollars per pound/kilogram to have the butcher do it for you. Tri tip can be bought from the butcher trimmed or untrimmed. The result was well received and the rest, as they say, is history. It wasnвЂ™t until the 1950s when Bob Schutz, the then-owner of Santa Maria Market, upon receiving an excess of hamburger meat, decided to prepare and eat it like a steak. Tri tip dates back to early 19th century America, where it was a write-off and ground up to be used in hamburger meat. But unlike brisket вЂ“ which comes from the front of the cow, below the chuck вЂ“ tri tip is actually considered a steak. It is also called a California cut, a bottom sirloin butt, a Newport steak, a Santa Maria steak or even referred to as a вЂњpoor manвЂ™s brisketвЂќ. Often confused with brisket or picanha, tri tip is most popular in southern California, so you can be forgiven if youвЂ™ve never come across it before. Named after its triangular shape with a tapered вЂњtipвЂќ, tri tip might just be one of the most flavourful cuts of meat that youвЂ™ve never heard of.

Tri tip is a triangular cut of beef cut from the bottom of the sirloin. Want to smoke a brisket but donвЂ™t have the time? Tri tip might just be your new best friend.

Whats a hattip