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Tri tip reverse sear

gte1gte1 Posts: 376
edited July 2012 in EggHead Forum
I usually sear then roast, but the last time I did the reverse sear. It came out very good also. For those of you who do the reverse sear method, how do you roast? What temp, direct, indirect? I did raised direct at about 350. Just looking for different ideas.



  • R2Egg2QR2Egg2Q Posts: 1,965
    For tri-tip, I usually go indirect (i've done raised direct as well but prefer to avoid the juices dripping into the coals) at 325-350 until IT hits 118-120, remove the roast to rest under foil while getting the Egg up to about 550, then sear for 1 min per side. Usually ends up coming off at 130 +/- 2 degrees and during the rest it peaks around 135.

    Now the originator of the reverse sear Chris Finney, roasts at lower temps up to 5-10 degrees of the final target. You can read about the Finney method here:
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • DuganboyDuganboy Posts: 1,118
    I always reverse sear. I roast direct raised at about 350 and pull 10 degrees prior to optimal temp.
  • bvanma28bvanma28 Posts: 57
    I eat mine medium rare. #1 indirect at 350 20-25 mins a side. #2 direct at 425 14-17 mins a side. Depends on how big. Direct gives a good bark where as indirect doesn't. I personally dont use a meat thermo so can't help u on the internal temp.
  • gte1gte1 Posts: 376
    Did them 350 raised direct then seared, a little red oak. Came out great.
  • Thanks everyone. I will let you know how it comes out. 
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