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Tri-Tip Monday
dbCooper
Posts: 2,402
Cooked one tonight for the girls, Mrs. Cooper, my sister and my stepdaughter.
Also had cob corn, it was to be Elote. It wasn't, said girls chowed on it before I got to making it. Communication and logistics matter. 🙂
Wet brined for five days, then dry with fine ground sea salt for 20 or so hours . . .
On at 250' to roast, oak chunks and Dizzy Pig Red Eye Express. . .
Off when thick part measured 125' . . .
Removed indirect setup and turned coals up to sear all sides. After searing . . .
Sliced up. Parts of small end got to med-well, parts of big end got to medium. Both sections past my targets. Next time may go to 120' when pull off for searing.
None of the girls complained.
LBGE, LBGE-PTR, 22" Weber, Coleman 413G
Great Plains, USA
Comments
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Yes sir. I would inhale that.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I love tri tip off the egg. I cooked mine line a brisket, and after a couple meals and a few sammies, I love putting it with leftover brisket, tenderloin, and prime rib for chili, often using the smoked brisket Salado recipe often referred to in here as the mac daddy.
Your cook looks absolutely perfect, and the 120F sear might be the way to go? I really think that looked as good as it gets. I hope you enjoy it as much as I enjoyed seeing the end results of your cook.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
@YukonRon - Thank you for the kind words. I'm curious and interested about your cooking a tri-tip like a brisket. To clarify, you go low and slow until it probes like butter?
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
have not seen one of these here in a long time. a roast was almost 30 bucks ten years ago, cant imagine what it would be today. might be worth mail ordering some this summer as it has to be less. looks perfect
fukahwee maineyou can lead a fish to water but you can not make him drink it
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