Tri-Tip, how should I do it?

shtgunal3

I’ve never done a tri-tip. Picked up a choice grade to throw on for Father’s Day. So how should I do it? Hot and fast like a steak or low and slow like a brisket. We are at an RV park this weekend and I have my small BGE and the Traeger Ranger. Advice?

Corv

I like it cold, sliced thin, for sandwiches. To cook it, I use a hot Egg and sear about 2 minutes per side direct. Remove, let rest while I bring the dome temp under 400, aiming for 300-400. Back on the Egg, cook direct for 4 minutes per side until the internal temp is 130 to 132. Pull and let rest off the Egg till the temp is peaked and starts to fall. That's fine for eating right then. But I stick it in the fridge overnight, slice it, etc. Like I said, sandwiches.

paqman

I typically cheat… I start by cooking it sous-vide and then I sear it caveman style directly on the coals.  I’d say go for a reverse sear.  It is not a low and slow cook like a brisket.

I agree with @Corv , it is delicious sliced cold.

dmourati

Easy peasy. 250F for 1 hour or until ~120 internal temp. Then pull it, crank the heat to 500F, sear for 2 minutes, flip, 2 minutes, flip, 2 minutes, flip, 2 minutes, done. Rest for 15, pay attention to the grain and slice.

https://www.youtube.com/watch?v=pEHJu4IyAcA

Legume

☝️ what he says.  Some smoke is good on it too.  Hardcore carnivore black works well.

danhoo

Another in the reverse sear club. Pecan and post oak smoked to 120 IT then seared on the drop spider or maybe I'll try caveman. 

td66snrf

Tri Tips are a relatively tough cut. To me they benefit from a low and slow. I just rub it and throw it on at about 225/250 until the IT is to medium rare. I like to put it fat cap down and not turn it. It will have plenty of smoke on it so no need to sear.

TechsasJim

I have always done mine hot and fast like a steak.    The ones I buy have a fat cap so I trim that off.   

It works well for my family bc you end up with the thicker section being mid-rare and the skinnier portion closer to medium/medium well and that’s how my wife prefers hers.  

Good luck!

paqman

They are two different beasts that can be tough for different reasons.

Brisket is a cut of beef that is tough because it is rich in collagen, it benefits from a low and slow because the collagen transforms into gelatin between a specific temperature range.

Tri tip can be tough because of the orientation of the grain that is running in different directions.  The benefit of a reverser sear or sous-vide is doneness uniformity.  I did not see it mentioned but it is important to give it a good rest (15 minutes) after the sear.

Here’s how it should be sliced:

dbCooper

A recent reverse-sear cook...

https://eggheadforum.com/discussion/1231859/tri-tip-last-night

shtgunal3

Thank you for all the advice guys. Looks like reverse sear it is.

briwald

I know you already decided on the reverse sear, but here is more evidence if you need more convincing. 

shtgunal3

Damn @briwald that looks amazing!

Langner91

That'll do!  Nice looking Tri-Tip!

BlueRidgeSmokers

I just cooked 8 of those on Friday. Rubbed with EAT The Most Powerful Stuff, grilled over Kingsford Pro on a proper Santa Maria style grill (you can raise and lower the grate). I go for a good sear (leaving a bit of fat on to promote that) and cook to 132-134F internal. Tri-tip tenderness is better when closer to med-rare than rare, light pink is nice. Separate the two muscles and cut each one across the grain. 

At home I'm likely to bust out the Weber kettle so I can have a hot and cold side. It's a grilling/roasting meat, not a smoking meat IMO.

Lot of great looking meat pics here.

Wooderson

dmourati said:

Easy peasy. 250F for 1 hour or until ~120 internal temp. Then pull it, crank the heat to 500F, sear for 2 minutes, flip, 2 minutes, flip, 2 minutes, flip, 2 minutes, done. Rest for 15, pay attention to the grain and slice.

https://www.youtube.com/watch?v=pEHJu4IyAcA

This

dmourati

I’m cooking a tri-tip right now and I realized I neglected to mention two things. 

First, the initial 250F cook is indirect. 

Second, the sear is direct. 

Could be obvious but I want to be clear in case anyone follows my approach. 

shtgunal3

Thanks again all. It’s smoking now. Will sear, rest, and slice in a bit. It’s late but trying to get it in between storms.

shtgunal3

Resting

shtgunal3

Turned out great. Could really taste the pecan smoke. Will definitely do this again. Thanks again for all the advice.

lousubcap

@shtgunal3 - way to bring it home.  Nailed that cook like you have been at it for years.  Congrats. 

shtgunal3

Thanks Frank. Couldn’t have done it without the help given here.