Reverse Sear Tri-Tip

timmyd18

Picked up a tri-tip and looking to reverse sear - I'm planning to rub coarse salt and pepper and do indirect 350 to 127, pull, crank it up, and sear to get to 135. Anyone have any tricks up their sleeves to share for this cook?

NPHuskerFL

Sounds like a plan. Maybe an overnight or several hour marinating. Or stick with a traditional Santa Marie style rub and cook. 

timmyd18

Ended up going raised direct for the roast portion and closer to 375, but the results were excellent.

timmyd18

newby84

Looks good!

Foghorn

Yes please

blind99

Looks great! I have to admit I just grill them direct and dont bother with the reverse sear.  The tips end up crusty and well done and the middle rare or medium rare and everyone's happy. Or maybe that's an opinion for another thread

if you haven't tried a coffee rub - or "mickeys rub" around these parts - it's really good on tri tip

timmyd18

if you haven't tried a coffee rub - or "mickeys rub" around these parts - it's really good on tri tip

@blind99 I haven't seen that yet but will need to check it out

johnmitchell

Thats a solid looking plate.. Looks like you killed it.. Great cook.