Reverse Sear Tri-Tip

timmyd18 · February 2016

Picked up a tri-tip and looking to reverse sear - I'm planning to rub coarse salt and pepper and do indirect 350 to 127, pull, crank it up, and sear to get to 135. Anyone have any tricks up their sleeves to share for this cook?

NPHuskerFL · February 2016

Sounds like a plan. Maybe an overnight or several hour marinating. Or stick with a traditional Santa Marie style rub and cook.

timmyd18 · February 2016

Ended up going raised direct for the roast portion and closer to 375, but the results were excellent.

timmyd18 · February 2016

newby84 · February 2016

Looks good!

Foghorn · February 2016

Yes please

blind99 · February 2016

Looks great! I have to admit I just grill them direct and dont bother with the reverse sear. The tips end up crusty and well done and the middle rare or medium rare and everyone's happy. Or maybe that's an opinion for another thread

if you haven't tried a coffee rub - or "mickeys rub" around these parts - it's really good on tri tip

timmyd18 · February 2016

if you haven't tried a coffee rub - or "mickeys rub" around these parts - it's really good on tri tip

@blind99 I haven't seen that yet but will need to check it out

johnmitchell · February 2016

Thats a solid looking plate.. Looks like you killed it.. Great cook.

Reverse Sear Tri-Tip

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