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small tri-tip

RoundTownerRoundTowner Posts: 125
edited 12:58AM in EggHead Forum
just seasoned up a small tri-tip....and suggestions on what to do from here?


  • FLbobecuFLbobecu Posts: 309
    RoundTowner wrote:
    just seasoned up a small tri-tip....and suggestions on what to do from here?

    Haven't done one yet, but they can be grilled and/or smoked.

    You can do it indirectly until about 110* IT, then sear it quick and fast, or you can smoke it, like you would a rib roast, and take it off at your desired IT.

    Also, you can grill it like a normal steak as well, but the most common ways around here, I think, are smoking it, or low-n-slow until ~110 IT then quick and fast to finish it off.
  • thanks flbobecu...looks like im gona get the egg hot, throw on some smoke while its green, let the temp drop alittle, then put on the heat, wona keep it red in the middle.... :silly:
  • Not sure if you've done your tri-tip yet, but here's my recipe. It comes out perfect each time and is simply amazing:

    3-4 lb Tri-Tip

    1) Apply rub to both sides and refrigerate overnight
    2) Bring BGE to HOT (650-700)
    3) Sear both sides of tri tip for 3 minutes each side
    4) Remove from BGE and wrap with foil.
    5) Cool BGE to 300. Add wood chips and set up for indirect cooking.
    6) Remove from foil and put tri tip on for 30-45 minutes until internal temperature reaches 130 degrees (medium rare). Optional-Baste with bbq sauce and turn every 10 minutes during this stage
    7) Re-foil and rest for 10-15 minutes.
    8) Slice against grain and serve
  • deepsouthdeepsouth Posts: 1,788
    what did you do and how did it turn out?
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