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Loin tip roast

MrCookingNurseMrCookingNurse Posts: 4,592
edited August 2012 in EggHead Forum
Well., what is it? Just a roast? Got two of them in the freezer look about 7-8 pounds.




  • TjcoleyTjcoley Posts: 3,523
    I've seen Tri Tip listed as Loin Tip Roast although 7 pounds seems pretty big for a Tri Tip. .  If thats what you have:

    Tri Tip Roast Seasoning

    3 tablespoons table salt

    1 tablespoon granulated garlic

    1/2 teaspoon dried parsley

    1/4 teaspoon black pepper, medium grind

    1/4 teaspoon Accent (MSG)

    Chop the parsley or crush it between your fingers to make it small enough to mix well with the other ingredients. Combine all ingredients and mix thoroughly.

    Pat the tri-tip dry with paper towels and apply a heavy sprinkling of seasoning all over the meat. There's no need to do this hours before cooking--season right after you start the fire in the Egg and let the meat sit at room temperature until you're ready to cook.

    Direct cook at 350-375°F with hickory or smoke of choice (Jack Daniels also works well).

    Cook/smoke the meat on one side for about 20 minutes, then turn it over and cook to an internal temperature of 125-135°F, depending on the doneness you prefer. 

    Remove the meat to a platter, cover with foil, and allow to rest for 10 minutes before slicing thin across the grain.

    It's not a science, it's an art. And it's flawed.
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  • SkiddymarkerSkiddymarker Posts: 7,995
    Was looking up tri-tip based on another post, found this:
    Maybe it will help
    Delta B.C. - Move over coffee, this is job for alcohol!
  • Thanks guys. I might be miss judging the weight.


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