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Tri Tip from last night

BabyBoomBBQBabyBoomBBQ Posts: 703
edited 3:21AM in EggHead Forum
It's only the second time I've done a tri tip on my BGE. I've cooked them 12+ years, but when I got the BGE I focused learning other cooks. I'd never even had pulled pork before 2005. [p]Anyway, here's the roast ready to go. Didn't have what I needed for my blackened tritip recipe, so I used DP Cowlick. Setup was cast iron grid on the fire ring and a woo-ring to elevate the standard grid. I cooked it on the elevated grid at 350-375 (dome) or so until it hit about 120 internal. Removed, covered & rested while egg got to 550 (dome) for a light sear. Seared for 2 min per side on the cast iron grid.[p]2007-4-26-tritip1.jpg[p]After the sear, it rested for 10 min before slicing. Sorry about the
low quality picture, I was hungry!!![p]2007-4-26-tritip2.jpg


  • tach18ktach18k Posts: 1,607
    Tri_tip is good food, I do the first cook at 250 dome, then do the searing after the rest.

  • BabyBoomBBQBabyBoomBBQ Posts: 703
    tach18k,[p]I'll try that next time, thanks! I'm used to cooking them on a gasser. Do you use any wood for smoke?
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