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My low and slow TriTip

tach18k
tach18k Posts: 1,607
edited November -0001 in EggHead Forum
This is done at 250 till it gets to 125, then it rests for 15-20 minutes, then I sear it.[p]tritip.html[p]
[ul][li]My TriTip[/ul]
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  • tach18k
    tach18k Posts: 1,607
    triTip.jpg
    Maybe this worked
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  • thirdeye
    thirdeye Posts: 7,428
    tach18k,[p]That looks great!! Tri's are one of my favorites. They are the perfect size for the wife & I. Too bad there are only 2 per steer; hard to come by even here in beef country.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Bordello
    Bordello Posts: 5,926
    thirdeye,
    Sorry to hear they are hard to find for you. I'm in Sacramento Calif. now but have lived the last 5 years in AZ. Tri tips are always easy to get in both states.[p]Regards,
    New Bob
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  • egret
    egret Posts: 4,180
    tach18k,
    How long did it take to get to 125 degrees? I have a tri-tip in the freezer I'm itching to cook....
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  • tach18k
    tach18k Posts: 1,607
    egret, You know I never remember or pay attention. I would say maybe a hour or so for a 3 pounder??? maybe 90 minutes??
    I usually let it be the time keeper. When I pull it out for the rest I figure I got 25 minutes to make vegies and salad.
    I also monitor the internal temp, so when it get to 100 then I might start prepairing other thing like smashed taters. But sliced thin makes great food, also re heat for the next day and there is more rare pieces to have.

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