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Tri-"Tips" requested

500
500 Posts: 3,183
in EggHead Forum
So I'm doing tritip today for a small get together. I usually just direct grill it but thinking of low and slow, say 250-275 until 125 then FTC for 30-45 minutes. Concerned it will carry over too much. Maybe reverse sear after it goes to say 110. Doing two-two pounders. Thoughts?
I like my butt rubbed and my pork pulled.
Member since 2009
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Comments

  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    I usually do a reverse sear or just direct. The low and slow doesnt last long enough to get much of a crust. 

    Little Rock, AR

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  • 500
    500 Posts: 3,183
    Gotcha. Makes sense. Must have crust. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • lousubcap
    lousubcap Posts: 34,995
    Given the size I would go direct or cave-man although I have only cooked a couple of tri-tips.  Hopefully those with a a lot of run-time will be along.  Paging @SoCalTim although too early on the left-coast.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • 500
    500 Posts: 3,183
    Don't think I can screw it up if I go 275 indirect to maybe 110 the crank it to 500 for the rear sear. I guess it wouldn't need a rest since it would have rested as the Egg comes up to hot. Am I on the right track?
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Yes. 

    Little Rock, AR

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  • hoosier_egger
    hoosier_egger Posts: 6,673
    I reverse seared one last night. 275 til 115 then left the Jr wide open, lid open of 10 minutes. Seared 90 secs per side. Turned out well. 

    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Actually tri-tip is the only thing I usually cook lower than 250 just to try to get a little more smoke flavor and even cook. Most cook I'm at 275 cuz my egg likes that temp but I shoot for 225-250 with tri-tip. 

    Little Rock, AR

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  • thetrim
    thetrim Posts: 11,379
    Cut it against the grain. Also know the grain changes orientation more that a pre-pubescent liberal!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • 1voyager
    1voyager Posts: 1,157
    I do 350 direct. No reverse sear. Just let that bad boy sizzle. 
    Large Egg, PGS A40 gasser.
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  • 500
    500 Posts: 3,183
    Damn it was good. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • 500
    500 Posts: 3,183
    So no pics, so it didn’t happen, but I did grill a
    tri-tip tonight. Went 350-400 direct. About a 30-40 minute cook to 125 IT then rested and
    slice against the grain. Really tasty. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Yno
    Yno Posts: 529
    I don't seem to have a problem holding 225, and I just like to cook most every protein low and slow. I have to cook two tri-tips at a time. I bring one to 115 and one to 140, rest them, and then sear, either on the gasser or by letting the egg go up to 600. I like rare, Ynette likes leather.
    XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
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  • BYS1981
    BYS1981 Posts: 2,533
    I personally dislike reverse searing, I sear first and then finish them until about 130. Just remember that a Tri tip has two grains.
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