Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Low & Slow Tritip.
SmokeyLosAngeles
Posts: 96
in Beef
Low and Slow Tritip. Rubbed with mustard, then salt and pepper only. Smoked for about 4 or 5 hours then wrapped in foil. You have to try this. Its a third of the work of a brisket and almost as good. Especially if you like the leaner pieces of brisket. Its very similar.
Comments
-
Want to try this sometime. What internal temp did you take it to?
-
cookingdude555 said:Want to try this sometime. What internal temp did you take it to?
-
I take Tri Tips to 118* and then reverse sear because we like our beef medium rare. It usually takes about 45 minutes for a 4lb+ Tri Tip.Michael
Large BGE
Reno, NV -
I use a Mediterranean marinade, on tri tip, that we enjoy. We smoke with pecan, and pull at 140°F internal, slice and serve over basmati with roasted veggies.I will try this method next time.
Beautiful presentation, thank you for sharing. It looks delicious. Great carving board too."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
JNDATHP said:I take Tri Tips to 118* and then reverse sear because we like our beef medium rare. It usually takes about 45 minutes for a 4lb+ Tri Tip.
-
SmokeyLosAngeles said:JNDATHP said:I take Tri Tips to 118* and then reverse sear because we like our beef medium rare. It usually takes about 45 minutes for a 4lb+ Tri Tip."I've made a note never to piss you two off." - Stike
-
JohnInCarolina said:SmokeyLosAngeles said:JNDATHP said:I take Tri Tips to 118* and then reverse sear because we like our beef medium rare. It usually takes about 45 minutes for a 4lb+ Tri Tip.Visalia, Ca @lkapigian
-
lkapigian said:JohnInCarolina said:SmokeyLosAngeles said:JNDATHP said:I take Tri Tips to 118* and then reverse sear because we like our beef medium rare. It usually takes about 45 minutes for a 4lb+ Tri Tip."I've made a note never to piss you two off." - Stike
-
Looking good man. I’m amazed by how tri-tip, when taken to that temp, doesn’t dry out or burn up like a steak would. I did this once and it turned out great. The recipe I used called for an injection and a foil wrap. Looking at your post, I wonder if the injection was even necessary.
-
DainW said:Looking good man. I’m amazed by how tri-tip, when taken to that temp, doesn’t dry out or burn up like a steak would. I did this once and it turned out great. The recipe I used called for an injection and a foil wrap. Looking at your post, I wonder if the injection was even necessary.
A good Choice or Prime grade will have more fat and be juicier than Select Grade.Thank you,DarianGalveston Texas -
DainW said:Looking good man. I’m amazed by how tri-tip, when taken to that temp, doesn’t dry out or burn up like a steak would. I did this once and it turned out great. The recipe I used called for an injection and a foil wrap. Looking at your post, I wonder if the injection was even necessary.
-
Looks very delicious
-
Nice!
-
That looks fantastic!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va
Categories
- All Categories
- 183.2K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum