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Tri tip

Sear and indirect till done


Reverse sear?

Got my first one going on in about an hour




  • r270bar270ba Posts: 763
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • SmokeyPittSmokeyPitt Posts: 9,867
    Yes...and Yes. 

    Seriously- I have done both ways and they both turned out great.  I can't really declare a clear winner. 

    I used this recipe both times:

    I used olive oil instead of vegetable oil.  When I did the reverse sear, I brushed on the basting sauce after the sear (while it rested). 

    Highly recommend oak chunks if you can find them. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • U_tardedU_tarded Posts: 1,562
    Here's my opinion if you care to listen. Reverse sear if either a you want smoke or b you marinated. Thiscgivescthe marinade time to dry out a bit so it doesn't run off and burn during the sear. If going with just a rub you can cook high heat direct raised like 400ish or you can trex it.
  • Plano_JJPlano_JJ Posts: 448
    Reverse kills it if you ask me. Awesome
  • nolaeggheadnolaegghead Posts: 26,721
    I cooked one on Tuesday.  Around 450 direct until 115-120.  Did raised direct.  Takes a while - mine was about 2.5" thick and it gets thicker as you cook.  Carve like a london broil - so you don't get a lot of bark in each bite.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • MrCookingNurseMrCookingNurse Posts: 4,628
    Thanks guys! Here goes


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