Since we're sharing tri tips

blind99

Local butcher always carries nice tri tip.  Grabbed two this weekend.  One is rubbed with hardcore carnivore, the other with homemade.  they got lightly smoked over oak for about 30-45 minutes, ending with IT at about 100.  Then grilled until done.  I love tritip because everyone gets something they like, from medium rare to well done.

northGAcock

Gawjus. Just Gawjus. 

Tip2Tip

That looks like a little bit more than just the tip!  Wowzer.  

caliking

Bravo, sir. Bravo.

lousubcap

That is nailing it across the board.  Congrats.
BTW- which rub flavor was preferred?

frognot

Mighty fine tri-tips there!

blind99

lousubcap said:

That is nailing it across the board.  Congrats.
BTW- which rub flavor was preferred?

I'd say it was a tie.  nothing too mindblowing about hardcore carnivore - it's mostly salt.  but the charcoal gives a great color.

loco_engr

very nice looking cook! 

StillH2OEgger

That looks wonderful!

bluebird66

Those look great!

bwires

My favorite cut!  Originally from Cali so I’ve eaten a few lbs. new to this forum, what do you mean IT at 100?  

Thank you!

@blind99

Langner91

IT = Internal Temperature.  He cooked it indirect to 100°F with an instant read thermometer.  Then, he moved it to direct, high heat until it got to his preferred "done-ness".  Everyone is different, but many would take that to 135°F with an instant read thermometer and let it rest.  It will carry over a few more degrees.  But, if you prefer more done, maybe go to 145°F.

Great looking Tri-tip!

TechsasJim

Yes sir, that may be tonight's meal with the official start of College Football.

blind99

@bwires welcome to the forum!  from what we are told, california gets all the tri tip, and texas gets all the packer brisket.  we get a few leftovers here in the great midwest       @langner91 nailed the explanation.  135 is a great temp to shoot for.  a million ways to skin the cat.  i've also cooked tritips over a medium fire, just grilling most of the way, and drop the lid near the end if needed to finish. some day i'll get to try one in cali and see how it's supposed to be done!!
@techsasjim that sounds like a great plan!

gmanrva

Very nice, need to try tritip

blind99

gmanrva said:

Very nice, need to try tritip

@gmanrva definitely. ask your butcher!  mine keeps it in stock for grinding for their ground beef.