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Marinated Tri-Tip ?

BKBK Posts: 19
edited 4:07PM in EggHead Forum
I normally use a rub on Tri-Tip then sear it and roast for a few minutes until med rare. Thinking about Marinating in Stubb's Steakhouse Marinade, then slow cooking at 250 until reaching temp of 130.
Any ideas on this??


  • 259921101.jpg
    <p />Barry,[p]I cooked one yesterday and came out great. I like to roast mine after I sear it at 350 degrees until it reaches an internal temperature of 130, then let it sit for about 10 minutes. I used Chaka's sauce for the marinade, Cowlick for the rub and pecan wood for the smoke.

  • BKBK Posts: 19
    Caveman Smoker,
    I assume you're roasting at 350? I generally sear at pretty high temp then lower to the 350 range. Have you cooked them at low temps in the 250 range?

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    <p />Barry,[p]Yes, I seared them at a higher temperature of around 600, then, put a RAISED grill on with the meat and brought the temperature to 350 with the meat still on. No, I never roasted at 250. Seems if you roast at 250, the meat will come out a little rubberie, but i could be wrong. I think more of a tougher cut of meat would be more suitable at lower temps i.e. brisket.
  • SpokaneManSpokaneMan Posts: 77
    I always cook a rib roast at 225 and pull it when it reaches 125. It's never rubbery.
  • BabyBoomBBQBabyBoomBBQ Posts: 702
    SpokaneMan,[p]That's the way I do them too.
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