3 lb. Tritip?

CDizzle1975 · February 2020

I just rubbed a 3 lb. Tritip with Pappy's rub. I am looking for guidance on how to cook on my large BGE. I usually cook raised direct, in general. Thinking maybe a reverse sear? Also looking for methods that promote an even cook so that the wide and narrow end cook consistently. All thoughts welcome...thanks!!!

1voyager · February 2020

What a monster!

Definitely reverse sear. I go to 95 degrees before searing.

Please show us the results.

DoubleEgger · February 2020

Won’t help you today, but sous vide is your best option for an evenly cooked tri tip. Raised direct at lower temp is your best bet now.

Welcome to the forum as well.

CDizzle1975 · February 2020

Thanks, guys!!!

CornfedMA · February 2020

I 2nd the sous vide suggestion. Only way I do tri tip now. This was a picanha, not altogether different in terms of differing thickness throughout the meat.

CDizzle1975 · February 2020

Wow that's an even cook
I'm going raised direct at 225 to 100ish IT then direct sear at 500 for 2ish minutes per side
Before pic attached

GregW · February 2020

I recommend the Harter House method. You won't go wrong with this method. I also use a very heavy application of the Pappy's.
The tri-tips that can be ordered online from Harter House are excellent. They have a fat cap on them. This helps protect them during the flaming inferno part of the cook.

https://www.youtube.com/watch?v=9mPKnv1uiP0

CDizzle1975 · February 2020

Thanks, Greg. As a Missourian, that's required viewing for me!!!

lousubcap · February 2020

Welcome aboard and enjoy the journey. Above all, have fun.
Nothing to add to the tri-tip discussion.

Foghorn · February 2020

It may be too late, but depending on your crowd, you may want to keep the thin end in the coolest part of the grill during all phases of cooking. This minimizes the difference in doneness between that part and the bigger, thicker portion.

MasterC · February 2020

Welcome CDizzle, can't wait to see finished cook

CDizzle1975 · February 2020

Finished attached

Image: https://us.v-cdn.net/5017260/uploads/editor/wc/r0ouvc90psmm.jpg

lousubcap · February 2020

Now that is bringing it home. Congrats on nailing the cook.
Rolling in hot right there!

bucky925 · February 2020

Can't get any better than that!

pgprescott · February 2020

Bravo

MasterC · February 2020

And there's the answer. Looks

Matt86m · February 2020

Need help my ass!!!! That's perfect!

Spillin · February 2020

Fantastic Job!! Tri tips are one of my favorite cooks lately

CDizzle1975 · February 2020

Thank you for all of the insight and compliments! For the record, I let the marinaded Tritip chill in the fridge for about an hour, then pulled it out and aired it out on the counter for about 45 minutes. It was smoked (fat cap up) raised direct at ~240 for 50 minutes. It temped to 125ish IT pretty consistently throughout. I then seared direct at 500 for ~3 minutes on the top side and 2 minutes on the bottom side. It rested for a good 30 minutes (longer than expected due to various reasons) before slicing. I imagine the wide end (sliced above) was about 133-135 IT and the narrow end 141-143 IT based on the way it sliced/chewed, etc.

I am consistently surprised at how little IT increases on reverse sears, in general.

StillH2OEgger · February 2020

That looks wonderful!

billyray · February 2020

The pics look like you are almost slicing with the grain, next time make sure to slice across the grain and it will be even more tender. The cook looks good and nice sear.

Plutonium · February 2020

came out nice. I like reverse sear, usually with some smoke. Sous vide and sear is great too, usually a little more tender, but I like the Smokey reverse sear best myself.