I need some tri tip advice please

ChuckR

I am going to cook my first one tonight. I am planning on the reverse sear method. It is about a 3 lb roast, but I need to trim it first so...  I am shooting for a done temp of 135. I thought i would slow cook it until 125, then take it off get the temp up for the reverse sear. My questions are how long will it take to get to 125? I need to know so i can plan what time it will be done, My 2nd question is what temp do i get the egg up for the reverse sear?

SPRIGS

I smoke mine at 250 until an internal of 115.  Then pull them off and crank up the heat to 500 or so.  A few minutes a side and they are at 125.  Pull,  rest for 15-20 minutes.  Usually takes me 40 minutes or so to get to 115 cooking at 250. 

Jeremiah

Obviously every piece of meat is different but I'd guess maybe an hour to 1.5 hrs at 275ish. Then you can pull it and wrap it until you're ready to sear it, which only takes a few minutes and can be done really once all else is ready. 

Hans61

So, I've been a part of 2 or 3 tri-tip cooks, so very much novice myself :-) I'd get your dome around 250-300 and plan on approximately an hour in the indirect phase.  Season it the same way you like to season your steak. I'd sear 2min per side. Have fun!

ChuckR

Thanks for all the advice, it turned out great!!!

northGAcock

ChuckR said:

Thanks for all the advice, it turned out great!!!

I don't trim mine....in fact I ask my butcher to leave a bit of fat cap on mine. I have tried both ways and prefer it that way. Regardless.....glad to hear it turned out nice for you. A great cut of beef for sure. I am sure you enjoyed it.

iyacyas

Love Trip Tip!