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Low/slow [pause] sear/dwell technique?

Prof DanProf Dan Posts: 339
edited 2:40AM in EggHead Forum
I've done tri tip low and slow, and it is nice and smoky. I've done tri tip fast and hot, and it has a nice char. I am thinking about this "best of both worlds" technique: [p]
-- First, low and slow [200?] for a half hour, to let the smoke soak in. [I think that the smoke penetrates better at lower temps -- don't know if that is true or why, but it seems to be. Am I fooling myself, or has anyone else noticed this?][p]-- Next, take the meat off and open up the vents, getting it up to 350 or so.[p]-- Then, maybe 10 minutes a side at 350, and then let it dwell with the vents closed for another 10 minutes.[p]Might try the same thing with butterflied leg of lamb. Has anyone tried this trick? Does it work? Is it worth the effort?[p]If this works, we need to come up with a catchy name. "Low/slow [pause] sear/dwell" may be accurate, but it ain't poetry.


  • Prof Dan,[p]You're right, the meat picks up the smoke flavor best when the meat is cool. I have attached a link that presents 2 methods for cooking tri-tip one is roast at 350F and the other (at bottom of page) is slo-cook then finish with sear. The slo-cook time is up to 2 hours instead of the 30 minutes you suggested. I guess you can adjust the amount of smoking time depending on how much smoke flavor you want.[p]I hope this helps.[p]
  • RumrunnerRumrunner Posts: 563
    Prof Dan, I've done this with thick cut (2") Strips and Rib Eyes with a great amount of success. I prefer cherry wood when doing this. It should work well on the Tri-Tip, or even the Ball-Tip. A nice thick cut Top Sirloin comes to mind, also.

  • stikestike Posts: 15,597
    Prof Dan,
    I have a related question... see above.
    Maybe someone can offer us a bit of expert insight.

    ed egli avea del cul fatto trombetta -Dante
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