Tri-tip Advice

RickBland

I’m experienced with an electric smoker, but today was my first time with the Egg. Tried tri-tip at 240-250 degrees until internal temp of 120 degrees, about 45 minutes. Seared at 600 degrees and internal got to 135-140 degrees. Let sit in aluminum foil for 30 minutes. Meat seemed tough when slicing and eating.

Would appreciate advice, feedback. Thanks.

lousubcap

First up ; welcome aboard and enjoy the journey.  Above all, have fun.
Reads like not your first tri-tip so if cooked to the same finish temp as before then I would assign the result to the protein.  Finish temp is what it is regardless of how you get/got there.  FWIW-

Mattman3969

RickBland said:

I’m experienced with an electric smoker, but today was my first time with the Egg. Tried tri-tip at 240-250 degrees until internal temp of 120 degrees, about 45 minutes. Seared at 600 degrees and internal got to 135-140 degrees. Let sit in aluminum foil for 30 minutes. Meat seemed tough when slicing and eating.

Would appreciate advice, feedback. Thanks.

Did you slice against the grain? I would also add that the rest in the aluminum foil  and carryover heat could have caused it to  overcook. I alway rest on a cooling rack until temp starts to fall before wrapping.