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Tri-Tip Monday

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dbCooper
dbCooper Posts: 2,224
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

  • lkapigian
    lkapigian Posts: 10,979
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    Nice looking tritip !!!
    Visalia, Ca @lkapigian
  • lousubcap
    lousubcap Posts: 33,050
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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.
  • YukonRon
    YukonRon Posts: 17,047
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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
  • dbCooper
    dbCooper Posts: 2,224
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    @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 413G
    Great Plains, USA
  • fishlessman
    fishlessman Posts: 33,044
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    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 maine

    you can lead a fish to water but you can not make him drink it
  • YukonRon
    YukonRon Posts: 17,047
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    dbCooper said:
    @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? 
    I do, well worth the wait, then sear.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky