View Full Version : Does it make sense to brine a Tri-tip?
11-27-2010, 01:10 PM
I have a tri-tip thawing out and just wondering if any one every brines their Tri-tip or is just salt and pepper the way to go?
11-27-2010, 01:46 PM
You could, or inject it with a brine and then cook it that way.
11-27-2010, 05:57 PM
I have cooked plenty of them and never once brined or injected. Plain old salt and pepper is good, as is your favorite rub.
How do you plan to serve it ? If you are just going to slice, I would advise to not go over 135 internal temp. Once you get past that it just becomes a really expensive pot roast. Slice thin and against the grain and you have some good eats!!
11-27-2010, 07:05 PM
thanks for the help. I believe that salt and pepper will be the rub of choice. I have done this a few times before and that seems to be the rub that everyone likes the best.
We will slice and eat.
I was just not sure about brining.
Thanks for the help
11-27-2010, 07:26 PM
OMG.....that was close. :rolleyes:
I smoke to 120 and finish on hot grill, slice and enjoy!
11-27-2010, 09:10 PM
Beef, lamb, duck, and other meats with high fat content and bold flavors don't benefit from brining—they're naturally moist and flavorful. They also tend to be cooked to lower internal temperatures and don't lose as much of their natural moisture.
11-28-2010, 04:36 AM
Now, perhaps a cure... A'la a pastrami... but nope, no need to brine them.
11-28-2010, 07:32 AM
Looking forward to the results of these one. I need to try me some tri tip.
11-28-2010, 07:52 AM
Count until she is cooked up. The original thought was that places like Logan's must brine their steaks. I figured if that works then this may help a Tri-tip too. Upon further reading it appears like that would waste a good Tri-tip.
Thanks for the help.
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