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Tri Tip Beef Roast experience and advice please

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TigerDunes
TigerDunes Posts: 42
in EggHead Forum
I was thinking about cooking a tri tip roast for a Christmas Party , having it deli sliced thin for sliders. Any experience or advice? I have never cooked this cut before either oven roasted or on BGE. I would like to have it cooked med rare to medium. Appreciate all comments.
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  • brianbala
    brianbala Posts: 29
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    I reverse seared a 3# black angus tri-tip last night for the first time and was very pleased with my results.
    I set up indirect with my CI grid under the plate setter, so it would be good and warm by the time I was ready to sear. I cooked the meat at 300 dome temp until 125 internal (about one hour) with a good amount of hickory chips. I pulled the meat along with the platesetter and factory grate while the egg got up to 700+, which only took about 5 minutes. I proceeded to sear that sucker for two minutes per side. After resting a good 15 minutes, I was very pleased with the results.
    Prior to the cook, I rubbed the meat with mesquite seasoning, which produced a nice crust. I also scored the fat cap so the rub could penetrate the meat below.imageimageimage
    Two Large Eggs - Located in Marietta, GA (East Cobb)
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  • Plano_JJ
    Plano_JJ Posts: 448
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    I have done mine two ways with great success:

    1. Season with a light coat of Olive Oil and rub with Dizzy Pig Raising the Steaks seasoning. Sear at 600 for about 3-4 min per side, then finish out the cook at 350 about 10-12 min per side. Only flip once.

    2. Last week I made Trip Tip sandwiches and they were great. I got a wild hair and had my butcher tenderize the tip. I seasoned and cooked it the same way and made sandwiches out of french bread with smoked gouda and swiss cheese.

     

    I am going to try the reverse sear method next time and see how that turns out. Looks great.

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  • TigerDunes
    TigerDunes Posts: 42
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    Thank you so much for both replies. And the pix from the first reply are wonderful especially #4.
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