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Quick help needed on reverse sear
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Philicious
Posts: 346
Fire is lit and meat is ready. Going to do a reverse sear tri tip. On the initial cook, is it supposed to be indirect? Can I do it direct with a raised grid and dome temp at 350?
Born and raised in NOLA. Now live in East TN.
Comments
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Raised direct at 350 will work just fine. Indirect a 350 to 450 will work too. May have to turn the roast with direct.
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I personally do indirect at 250-275°. I feel the cooking is more even and the tenderness is better. It actually doesn't take that much longer.XL BGE
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I should mention that my temp is measured with a thermocouple at the grate. The factory dome thermo is nothing more than a hole filler for me.XL BGE
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You will be fine either way, just don't get the heat over 350-375. Raised direct is perfect.
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I would not low and slow a tri tip, it is a lean cut. To each their own though. That guy that won the pitmasters tri tip competition butchered it in my opinion. Apparently it tasted good though.
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I don't low n slow it. I cook it at 250-275 until it is about 118° internal, then I rest it while I ramp up the temp and sear it about 90 seconds per side. Tenderness is unbelievable.XL BGE
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I pulled mine at 120 before the sear.Born and raised in NOLA. Now live in East TN.
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Slice it against the grain, it will be more tender. Grain changes d irection on a tri tip, so the slices are all different sizes. It looks like you sliced with the grain there phil, but it is hard for me to tell from the picture. Just from experience though, the slices on that end of the roast should be much longer.
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I may have sliced it with the grain. That always messes me up. We ate it so fast, it really didn't matter. I didn't even sit down, just moved the tongs to my mouth. Over and over again.Born and raised in NOLA. Now live in East TN.
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That seems to be the most common method of consumption for tri tip, lol. Hard to do the whole 'sit down and eat' thing with it. Glad it was awesome!
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