tri tip help

greg70

help! i am smoking two tri tips total 5 lbs at 225 degrees indirect i put them on at 10:30 (less than a hour ago) thinking it would take about two hours and they are almost to temp. how do slow them down, what should i do guest are not due for an hour 

Battleborn

Not too sure how advise this. I usually just do tri tip like normal steak and reverse sear. I would pull them and let them rest in a cooler or something. Not too sure how much carry over you are going to get. 

AprèsSki

Pull them when they are 10 degrees below your desired serving temperature, wrap in foil and toss in a cooler to hold the temp. 15 minutes before serving open the vents and give it a good sear.

greg70

that was my plan s reverse sear but now worried the tri tip would be over cooked while waiting. i can try the cooler deal and see what happens, thanks

lousubcap

Here's another approach to tri tip that may work on your favor:
Cooking tri tip like a brisket-recipe here:
https://howtobbqright.com/2022/03/24/tri-tip-brisket-style/  FWIW-

Tspud1

small pieces dont take long to get to 120, just pull below temp you want. Hold then sear. Do you have a good temp probe?

greg70

yes, thermal works. i pulled and held on my gas grill at 100 until guess arrived then heated up and seared all worked out real good TRI Tip came of med rare and was delicious. thanks for the input. 

lkapigian

Tri tip is great all the way up and down the IT spectrum 

kl8ton

greg70 said:

yes, thermal works. i pulled and held on my gas grill at 100 until guess arrived then heated up and seared all worked out real good TRI Tip came of med rare and was delicious. thanks for the input. 

It seems as though you forgot to attach requisite photos.  

dmourati

Not a problem at all. You just pull, tent if you like, and crank the heat up to 500 or so for a final sear. 2m-2m-2m-2m. Safe to leave off the grill for up to an hour no problem.

Don't forget to rest after you are done. 15m minimum.

EDIT: actually read the thread and I agree with @AprèsSki

greg70

seems i forgot the photo.. I'll make sure to attach one next time kind of new at this forum stuff. i think it's cool and appreciate all the comments.

Ozzie_Isaac

lkapigian said:

Tri tip is great all the way up and down the IT spectrum 

This.  Tri-tip is very forgiving if you cut against the grain.  I prefer hot & fast, but smoked, reverse sear, sous vide, etc are all great.  Very versatile cut.  Probably my favorite (except for another forgiving cut, beef ribs)

westernbbq

Sous vide. 130F for 12 hours,  then sear