Smoked tri tip with homemade chimi sauce

bella21

Fired up the timberline with some pecan wood for some grass fed reverse seared tri tip. Smoked at 225 until 115. Took it off and rested for 10 min. Finished over a blazing hot bed of coals on the egg. 

It was good, but tri tip sometimes seems chewy to me. I also made a filet and strip to go along with this. Both were better than the tri tip. 

dmourati

I make a lot of tri tip and your method is really similar to mine. Mine doesn't turn out chewy with SRF black tri tip. Where do you get your meat?

Photo Egg

Looks fantastic!
If I try to hold my Tri Tip to close to rare the center gets chewy. Increase your internal temp a few degrees next time and see if it helps.

Money_Hillbilly

@bella21 I find Tritip often chewy.  The best fix for me is 8 hrs in the Sous Vide in the 130’s followed by a hot sear comes out perfect every time.  Our Costco gets prime ones from time to time.  Great cut to easily feed a crowd.  

lkapigian

Look killer, watch the grain Chimi for the win

lousubcap

Great bark and finish.  
As you are aware, every tri-tip is different but here's a decent pic of the grain pattern.  Best to sort the grain pattern before applying the rub and cooking.  Always against the grain, thin and on the bias.  FWIW-

bella21

Thanks for the replies. I did make sure I was cutting against the grain. I think as others have noted I pulled it too early. Went 115 then a hit sear. Next time I’ll go a little higher and see what happens.