Tri Tip Roast

TigerDunes

I received in email yesterday promoting Tri Tip Roasts. I never see this cut in the Publix that I usually shop at. Does anyone have experience with this cut of beef and cooking suggestions whether grilling or smoking? Thanks for reading.

buzd504

Yes, they are awesome.  Reverse sear is a great way to cook them - that way you can get a little smoke on them and then a nice sear. MR - Med works best, IMO.

Make sure you look up how the grain runs on a trip tip so you can slice it properly (against the grain).

Or here you go:

TigerDunes

Thank you for your reply...what exactly is reverse sear?...one side is smoked, one side is seared?...you prefer this method over smoking on BGE?...thx

Gamecockeggman

The reverse sear is basically a low and slow until the meat get just below your desired temperature.  At that point you remove the roast from the egg and wrap it in foil while you allow your egg to go nuclear.  Once your temp is up to 500 or so throw it back on to sear the outside.  Let it rest a few and slice into the deliciousness you have created.  Enjoy

lousubcap

Give the search function here a go as there are a multitude of threads regarding tri-tips, a forum favorite cut to Q.  Or run it thru google and egghead forum.  FWIW-

Tspud1

buzd504 said:

Yes, they are awesome.  Reverse sear is a great way to cook them - that way you can get a little smoke on them and then a nice sear. MR - Med works best, IMO.

Make sure you look up how the grain runs on a trip tip so you can slice it properly (against the grain).

Or here you go:

Is this the actual slicing that is pictured or do the slices go perpendicular to these lines

lkapigian

Tspud1 said:

buzd504 said:

Yes, they are awesome.  Reverse sear is a great way to cook them - that way you can get a little smoke on them and then a nice sear. MR - Med works best, IMO.

Make sure you look up how the grain runs on a trip tip so you can slice it properly (against the grain).

Or here you go:

Is this the actual slicing that is pictured or do the slices go perpendicular to these lines

With the lines which is against the grain 

YukonRon

I use a Mediterranean marinade, then grill low and slow, with a reverse seer.

danhoo

I've been slow smoking at 180 to 200F until internal temp reaches 120F. 

Then reverse sear until it feels done or internal temp is at 130 to 135.

Rest, carve, eat.

lousubcap

@TigerDunes - just make sure you give any tri-tip a good look before seasoning as the grain pattern can have wide variance from the above, although that is a good representation.  Generally the seam is where the direction will change but I've had 'em with no real direction change across the cut. 
Always remember the 5th Law of Thermodynamics- "The friggin cow drives the cook!"

TechsasJim

lousubcap said:

@TigerDunes - just make sure you give any tri-tip a good look before seasoning as the grain pattern can have wide variance from the above, although that is a good representation.  Generally the seam is where the direction will change but I've had 'em with no real direction change across the cut. 
Always remember the 5th Law of Thermodynamics- "The friggin cow drives the cook!"

Agree with this.   I cook these often and the grain varies quite a bit.   I usually put a couple scores in mine before seasoning so I know exactly where the grains are and change so after the cook I can easily identify where to slice.