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Smoked & Reverse Seared Tri-Tip

joshpounds90
joshpounds90 Posts: 38
in Beef
Decided to grab a tri-tip from the grocery store after seeing a few different slow smoked versions on here. Started with a basic rub of salt, pepper & garlic powder.

Brought the BGE dome temp. to 225°F and smoked the tri-tip until it was 135°F internal.

Wrapped it in butcher paper and let it rest in my Yeti for nearly two hours while I drove to pick up my fiancée from work. When we returned home, I unwrapped it and reverse seared it in a smoking hot cast iron pan on the stove...probably for about three and a half minutes per side, just until the internal temp. began to rise again.

Then let it rest for two minutes before slicing against the grain. Could not have turned out better to be perfectly honest. Moist and tender and flavorful and just the right amount of smoke. Highly recommend the tri-tip!

Brooklyn, NYC - medium BGE
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Comments

  • SciAggie
    SciAggie Posts: 6,481
    That looks spectacular. I like the way you managed your time and the cook. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • blind99
    blind99 Posts: 4,974
    Bravo!! That is perfection. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • lousubcap
    lousubcap Posts: 36,652
    That is a great cook and result right there.  Congrats on the cook...Nailed it.  Can't be your first tri-tip rodeo...
    General location?? 
    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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  • joshpounds90
    joshpounds90 Posts: 38
    lousubcap said:
    That is a great cook and result right there.  Congrats on the cook...Nailed it.  Can't be your first tri-tip rodeo...
    General location?? 
    Thank you! Actually never done one before, just watched a video or two and saw some other great cooks get it done. I'm in Brooklyn, New York.
    Brooklyn, NYC - medium BGE
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