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Tri tip reverse sear

gte1gte1 Posts: 376
edited July 2012 in EggHead Forum
I usually sear then roast, but the last time I did the reverse sear. It came out very good also. For those of you who do the reverse sear method, how do you roast? What temp, direct, indirect? I did raised direct at about 350. Just looking for different ideas.

George
George
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Comments

  • R2Egg2QR2Egg2Q Posts: 1,652
    For tri-tip, I usually go indirect (i've done raised direct as well but prefer to avoid the juices dripping into the coals) at 325-350 until IT hits 118-120, remove the roast to rest under foil while getting the Egg up to about 550, then sear for 1 min per side. Usually ends up coming off at 130 +/- 2 degrees and during the rest it peaks around 135.

    http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_0996.jpg

    Now the originator of the reverse sear Chris Finney, roasts at lower temps up to 5-10 degrees of the final target. You can read about the Finney method here: http://www.ironpigbbq.com/Reverse-Sear.html
    XL, Large, Small, Mini Eggs
    Bay Area, CA
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  • DuganboyDuganboy Posts: 1,118
    I always reverse sear. I roast direct raised at about 350 and pull 10 degrees prior to optimal temp.
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  • bvanma28bvanma28 Posts: 57
    I eat mine medium rare. #1 indirect at 350 20-25 mins a side. #2 direct at 425 14-17 mins a side. Depends on how big. Direct gives a good bark where as indirect doesn't. I personally dont use a meat thermo so can't help u on the internal temp.
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  • gte1gte1 Posts: 376
    Did them 350 raised direct then seared, a little red oak. Came out great.
    George
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