Hello all, I'm thinking about doing a tri-tip for a little going away party. I've never done one before and haven't purchased one yet so I don't know how much it'll weigh yet. Any ideas, rub/smoke/time/IT? Any info would be great!
a good tri tip with some marbling and jans rub is good,,, smoke for no more then 2 hours at 225 F... take to 140 to 145 F I.T , Check at 140 F ... a good medium cook is good on tri tip... any more and it tends to dry out in my opinion
Best way is like this ;) http://www.letstalkbbq.com/index.php?topic=3992.msg47414#msg47414
I know it's from another forum but this looks outstanding! I did a trisket but mine didn't look near this good
Cook just like a brisket
I like to do my tri-tip like you would do a thick steak. IMHO cooking a tri-tip like a brisket is ruining a very nice piece of meat. (sorry TBM :() I take mine to an IT of 130-135F and then reverse sear after resting the meat to get that nice malliard reaction. A reverse sear is doing the sear at the finish rather than the start of the cook. You wouldn't be able to do the sear in the Bradley, but you can do the finish under the broiler of your oven or gasser BBQ on high heat. It only takes 1-1 1/2 minutes per side. The rest has been done previously, so it can be served immediately.
Quote from: Salmonsmoker on March 18, 2016, 07:26:22 AM
I like to do my tri-tip like you would do a thick steak. IMHO cooking a tri-tip like a brisket is ruining a very nice piece of meat. (sorry TBM :() I take mine to an IT of 130-135F and then reverse sear after resting the meat to get that nice malliard reaction. A reverse sear is doing the sear at the finish rather than the start of the cook. You wouldn't be able to do the sear in the Bradley, but you can do the finish under the broiler of your oven or gasser BBQ on high heat . It only takes 1-1 1/2 minutes per side. The rest has been done previously, so it can be served immediately.
Don't be sorry, I do a lot of tri-tips reverse sear and love them! I was pointing out a way he may never heard of ;) ;)
Quote from: TMB on March 18, 2016, 07:32:16 AM
Quote from: Salmonsmoker on March 18, 2016, 07:26:22 AM
I like to do my tri-tip like you would do a thick steak. IMHO cooking a tri-tip like a brisket is ruining a very nice piece of meat. (sorry TBM :() I take mine to an IT of 130-135F and then reverse sear after resting the meat to get that nice malliard reaction. A reverse sear is doing the sear at the finish rather than the start of the cook. You wouldn't be able to do the sear in the Bradley, but you can do the finish under the broiler of your oven or gasser BBQ on high heat . It only takes 1-1 1/2 minutes per side. The rest has been done previously, so it can be served immediately.
Don't be sorry, I do a lot of tri-tips reverse sear and love them! I was pointing out a way he may never heard of ;) ;)
Ah so, Daniel-san. Must have balance! :)
I take mine to a IT of 124 and foil for a 10 min rest. IT continues to rise to around 130 -- rare, the way we like it.
Awesome tips, thank you all!! I'll be smoking/reverse searing it next weekend and I'll be sure to post pics!
Quote from: AllDayFoodie on March 19, 2016, 02:58:40 PM
Awesome tips, thank you all!! I'll be smoking/reverse searing it next weekend and I'll be sure to post pics!
Looking forward to the post cook report.