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Philicious Tri Tip Roast

Philicious Posts: 346
edited November -1 in Beef


Tri Tip Roast

Italian Dressing

Balsamic Vinegarette Dressing

Smoking chips


This started as a 2.5 tri tip roast that I cut along the grain line to make two pieces. I will use the elongated one as a pichana.



I put the triangle piece in a zip lock bag and covered it with Italian Dressing.  I added about one-fourth as much of the Balsamic Vingerette.  Due to timing, I let it sit in the fridge overnight.  Took it out to warm up while I got fire going.  I used some of the Jack Daniels chips.  Got BGE up (or down) to 250 degrees with plate setter and a drip pan with some water in it (only to not have burned drippings - I did not save any "juice".)  Put roast on gris and cooked until roast had an internal temperature of 135 degrees.  This took about one hour.



I covered the roast until I got the BGE up to about 475 degrees for the searing of both sides.  I seared each side for about 5 minutes.


Took roast off and let it rest for about 10 minutes.  The internal was about 160 degrees.  Sliced it up and it was pretty good.  Nice and juicy.[IMG]http://i1178.photobucket.com/albums/x378/Philicious/TriTip015.jpg[/IMG][IMG]http://i1178.photobucket.com/albums/x378/Philicious/TriTip017.jpg[/IMG]

Nice and pink in the center.  [IMG]http://i1178.photobucket.com/albums/x378/Philicious/TriTip001.jpg[/IMG][IMG]http://i1178.photobucket.com/albums/x378/Philicious/TriTip004.jpg[/IMG]


Number of Servings:

Time to Prepare:

Born and raised in NOLA. Now live in East TN.