Other names for this cut include triangle steak, triangle roast, santa maria steak and california cut. The main reason for doing so is they swear it allows the fat to baste the meat as it renders away.
Allow roast to rest for 10 minutes, and done!
Cook tri tip fat side up. Simmer for at least one hour or 15 minutes per pound. Smoke tri tip and beer can chicken by: Cut the roast in half from the top.
Turn the smoker on with the top open until a flame is established, approximately 5 minutes. Set the probe to the desired internal temperature (see next step). Mike i use a gas smoker at 200 degrees, cover the tri tip with cajun seasoning, set the meat on the rack with the fat side up and cook it for about 4 hours.
As long as you keep a water pan full in the smoker, the meat will stay juicy. Place the steak on the grill, allowing it to cook for some 5 minutes. The total cooking time varies, and there is no absolute.
Transfer the pan to the oven and insert the probe. Repeat this step with the fat side down. If the brisket is placed fat side up, all this melting fat will pour over and through the brisket, keeping it moist.
There is also a drip pan full of melted beef fat. After an hour check the internal temperature of your meat. Turn the roast and put it in the oven.
Lay the roast on a cutting board with the top point closest to you. Place on the recteq (fat side up). You can use any high.
If there is a fat cap, carefully trim it off (not shown in the video). Cook until an internal temperature of 130ºf is reached (1 hour). Drop in the sprig of rosemary and then place the tri tip into the sizzling butter.
Some will even take it a step further, and state it will allow the fat that is left on top to melt and penetrate into the meat. Keep the smoker closed and at a constant temperature of 225 degrees fahrenheit for about an hour. Cooking a pork butt fat side up.
Close the top and adjust the temperature to 225˚f. Depending on the steak’s thickness, it might need more or less time on the grill. Add your beef preferably in a pan with the fat side up.
This is due to the fact tri tip has less fat so you want to keep all of the juices close to the meat. Some people will only cook their pork shoulder with the fat cap facing up. Allow the grill to heat up for 10 to 15 minutes.
Bake for 10 to 15 minutes per pound. Sear this side of the meat for about 5 minutes, being careful not to burn the meat. Line the drip tray with aluminum foil for easier cleanup.
It cooks up tasty and tender with a marinade. The closest substitutes are bottom sirloin and london broil. Finish directly over hot coals for 5 minutes to sear the meat.