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Travis Style Tri-tip, anyone done this?

I'm wondering what temp I should cook to. Normally I'd cook tri tip to low 130s using reverse sear, but this is more of a braise so I'm thinking I should take it much higher. I don't mind taking it up to the point where it falls apart (because then we will have tacos), but nice tender slices would be great. Any thoughts folks?

Mix is made, tri tip seasoned, just lit the egg. Probably try to throw it on in 45 min or so.

Cheers
B_B
Finally back in the Badger State!

Middleton, WI

Comments

  • tri tip is sirloin so it's not a great "fall apart" type meat. I would just grill it if it's not too late.
    Keeping it Weird in the ATX
  • Black_BadgerBlack_Badger Posts: 1,182
    Yeah, I knew I was stepping out a bit too try something different. I'm going to let it ride and just see how it turns out. Worst case scenario it'll be stringy (maybe VERY stringy). I'll pull at 200 and try to slice. If that doesn't work I'll try to find some other way to salvage it.

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
  • it can all be saved :) Let us know how it turns out
    Keeping it Weird in the ATX
  • On BBQ pitmasters one time the guys didn't know what it was and they took them to 200. No one complained.


    _______________________________________________

    XLBGE 
  • nolaeggheadnolaegghead Posts: 19,592
    It has enough marbled fat it'll probably seem moist.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Black_BadgerBlack_Badger Posts: 1,182
    edited August 2013
    I have some pics to post later, but it turned out GREAT! Nice crunchy bark on the top, sliced beautifully, spicy, smoky, very good. Tender and juicy, but not falling apart. I wish I'd put in ten times the onions, they're amazing. Next time I'm making a big batch of mashed potatoes to go with this. Made a great sandwich.

    Like I said, pics coming, but I'm pretty pleased and excited right now.

    Cheers all
    B_B
    Finally back in the Badger State!

    Middleton, WI
  • R2Egg2QR2Egg2Q Posts: 1,652
    I haven't done the Travis method but have foiled a tri tip and cooked it to around 200 and it probed tender. It was surprisingly much better than I would have thought it would be but I still prefer a tri tip cooked to about 130. Definitely results in a different texture but a viable alternative for some.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • Black_BadgerBlack_Badger Posts: 1,182
    Here are a few pics. This really did turn out nice and I will DEFINITELY be doing this again. If there were any minor complaints its that the jus turned out pretty salty and might need to be cut with something to reduce that. Otherwise, highly recommended.

    Took about 2.5 hrs @350, Raised, indirect w/ stone not setter. 

    Cheers -
    B_B
    Finally back in the Badger State!

    Middleton, WI
  • I love tri tip, especially on the egg. Will have to try this method. Yours looks tasty. Did you slice against the grain? Your first slice pic looks like it was with the grain.
  • Hey L2S, sorry I missed you before. I did slice against grain, and as thin as possible, which to me is vital for great tri tip. The sandwiches I made from these left overs were spectacular. 


    Finally back in the Badger State!

    Middleton, WI
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