Tri-Tip success

500

I work at a butcher shop now, long story, but it’s a local family owned business that’s a real old school butcher shop. I picked up a Tri-Tip. Dry brined in kosher salt for 7 hours. Rubbed with grinded rosemary, garlic powder, grinded oregano, sweet Hungarian paprika, salt and black pepper. Smoked at 250* for 45 minutes to 120* IT.  Rested while brought the Egg up to 550*.  Seared for 30 seconds each side. Tender and tasty. 

Stormbringer

Nice one! Great sear marks on the meat too.

lousubcap

Sweet outcome right there.  Fork placement for a bonus.
How much did your woofer get for standing guard?

SmokingPiney

Killer! 

shtgunal3

I’d hit it

dbCooper

Beautiful.

Battleborn

Fantastic looking steak!

johnmitchell

Yes Sireee!!

TechsasJim

Excellent cook!    I do tri tips quite often.   Did one Friday evening.   Forgot to take pics once sliced but here was mine.   

I usually just use S&P but this time tried Meat Church bbq rub.   Turned out great.  

Corv

Good job!

cmac610

As a born and raised Californian, I give this post a BIG 👍