First post. First Tri Tip shown step by step.

Iminib · March 2017

1/ 1.8 lbs Tri Tip

Image: https://us.v-cdn.net/5017260/uploads/editor/q6/6plhxnyei4ls.jpg

1.a/ Opposite side.

2/ Salt TT then back in fridge while starting egg, indirect @350 for reverse sear.

3/Remove TT from fridge and add heavy garlic salt, paprika, fresh pepper and rub into meat.

4/ Add beef for first phase of reverse sear for approx 30 min until 110 internal.

5/ Remove meat and deflector and raise temp to 600+ with couple large red oak splits added on top of lump. When hot but above 650 dome, return meat and flip around grid for about 7 minutes.

Image: https://us.v-cdn.net/5017260/uploads/editor/zt/eanosf0c7sez.jpg

6/ Remove and verify internal temp

7/ rest for ~ 10

8/ slice at 3/8 to 1/2" across grain and dredge slices through juice

Many thanks to the members of this forum from whom I have learned so much. This is my first post and an attempt to give back to benefit those with a similar learning style.

I thought the tri tip was one of the more flavorful cuts I have tasted. It was slightly chewey but in a good way and the beef taste was pronounced.

This approach was straightforward and the only improvisation was adding large oak hunks prior to final sear. Has anyone tried something like adding wood like this for searing?

Hans61 · March 2017

from the looks of it you should be offering advice rather than seeking it. home run on that cook and welcome!

bhedges1987 · March 2017

Oh man. You nailed that

JMCXL · March 2017

NICE CooK

StillH2OEgger · March 2017

That looked like a great hunk a meat and you sure did it justice. Absolutely nailed it.

bgebrent · March 2017

Welcome! Nice tri tip brother!

06VMI06 · March 2017

Welcome and not I am hungry.....

minniemoh · March 2017

I can almost taste those slices! Damn! Nice first post and welcome to crew.

Judy Mayberry · March 2017

Beautiful and perfect results!

I always cook raised direct on the Small and find it's naturally seared by the time it's at my IT.

For the chewiness...once I started to sous vide it first (131° for 1-1/2 or 2 hours) it was soft as butter.

In your top and bottom photos, you can clearly see the grain in the meat. You have to slice it AGAINST the grain, so pay close attention to which way it's running. As you can see, it changes direction on you!