Best temp to do Tri Tip

tikigriller

I know I will get a ton of different recommendations, but usually, after about 6-7 replies, you can figure out the popular vote.

Just looking for what the best temp to cook a Tri Tip at, and approximately how long it should take at that temp.  Do you find a little lower and slower is better for tri tip, or hotter and faster?  

This is for a friend of mine who has not done one on the Egg yet.  I told him 375 until meat temp desired reached as I think that is what I did last time, which took just about two hours, but I drink so much when I cook on the Egg, I always forget!!!  I really need to get better at keeping notes.........

He also asked about how important choice vs. prime was for a tip, and I told him definitely prime, as it just does not ultimately cook long enough to render a poor piece of meat into a decent piece of meat.  Hoping I gave him good advice.....

He is cooking for someone that is a really good cook, so he desires to impress.

Thanks as always!

jabam

I do Tri-tip like a thick steak, reverse sear. I usually go indirect at 350 until IT of 110. Then direct at 500 or above until 130 flipping every couple minutes. Pull at 130 let rest for 15 min. 

That works for me, but there are many ways to cook tri-tip. Hopefully @SoCalTim will chime in with his version, which works very well also. 

ra1nman967

I've resorted to just 350º for the duration of the cook.  I like mine medium to medium well so I'll often pull it off at 140º to 145º.  

I used to do low and slow when I had a Traeger but I felt like the outside of the meat was all dried out doing in that way.  When I say low and slow I would either use the smoke setting (sub 200º temps) or I'd use the 225-250 setting.

Also, one thing I am becoming adamant about is that tri tip is best when marinated.  Stubb's makes a great marinade in a bottle.  Kinder's isn't bad either.  I have another one that's my go to though.  The meat just comes out so tender!  yum

NonaScott

Just as important as the cook is the carving. Make sure you slice against the grain. The grain changes direction about halfway down the tri tip so make sure you adjust your slicing direction when the grain direction changes.

tikigriller

Thanks @nonascott

ill make sure sure he knows that as well. Definitely a golden nugget I learned from around here!!!

Judy Mayberry

I cook it raised at 350-375° and like it pink all the way through. The outside is always seared anyway. Remember that the narrow end will be more well done! I would cut off the narrow end and cook it as a separate piece, watching its temp carefully.

SoCalTim

@jabam .. hey brother, ty for the mention.
.
Thou there are many methods (and none are wrong) this is my method AND I do recommend buying the best cut of meat you can afford - I recommend using Prime for the best Tri-tip you can possibly make:

http://eggheadforum.com/discussion/1182260/santa-maria-tri-tip-on-the-big-green-egg-heavy-pictures/p1

BREWnQ

Tim where do you buy prime?

Hans61

Reverse sear 

etherdome

I also reverse sear.  LOVE the result. Indirect at 300 or so until about 130. then sear direct at 600 or so for at least 2-2.5 minutes per side. rest for 10 minutes. This generally gives me a medium rare to medium cook. 

SoCalTim

BREWnQ said:

Tim where do you buy prime?

My local Costco.