Need help on tri tip.

Car Wash Mike

Got a 3 1/2 tri tip. I was thinking 225 indirect with coarse ground DP. Small fat cap down. What internal temp? Any other suggestions?[p]Thanks,[p]CWM

JSlot

Tri tip is pretty lean, Mike. I'd lean toward cooking at 350° to an internal temp of 145° in the center.

Kris in Fl

Car Wash Mike,
I do these a lot... I sear all sides at about 600*, then cook indirect while bring the temp down to 300* and keep the temp there until the internal temp of the TriTip is 130* (for med. rare)
Then pull it off the cooker and wrap in foil for about 15 minutes before slicing. [p]I have several pics of the process if your are interested, I will email them to you.[p]Enjoy it!
Kris

Car Wash Mike

Kris in FL,[p]Thanks, I would appreciate that.[p]CWM

Car Wash Mike

JSlot,[p]
Thanks, need to bump that temp up a little.[p]CWM

EggMaster

Car Wash Mike,
I usually sear my tri-tip at 550f on a raised grid for several minutes per side(fat side on the grid first) then shut the bottom vent most of the way, spin the daisy wheel(egg will settle to around 400f) open, stick the polder in and let her cook until its about100f. Flip(now fat side is up) and take her off about 125-128f Then I let it rest until the temp stops climbing. Slice thin across the grain and serve with fresh horseradish sauce and aged white cheddar on a bun. Here some pics of one I cold smoked first with some cherry.
[ul][li]EggMasters Cold Smoked Tri-Tip[/ul]

JSlot

Wow! That tri tip looks a lot like lamb chops! LOL.

tach18k

Car Wash Mike,
my best work is tri-tip.
I do it low and slo at 250 till the center is 130, remove and rest for 15-20 minutes covered in foil, then it seared to your desire. Let rest 10 minutes and carve. This is not a lean meat, very marbled. alway perfect med rare.

Car Wash Mike

EggMaster,[p]Mine is done, thinly sliced and waiting to be placed on fresh baked french roles. I'm trying really hard to wait for eveyone else before eating. The first couple slices were very tasty. Guess I'm not trying to hard.[p]Thanks,[p]CWM

Car Wash Mike

tach18k,[p]That was my inital thought. But the consencous was 350 indirect so that is what I did this time. It was very lean (but you could see a little bit of marbling) with a very small fat cap. There are so many ways to cook great things on the EGG. I just don't know what to do. I guess start eating.
Thanks,[p]CWM

Car Wash Mike

EggMaster,[p]One more thing. Mine started out flat and finished a little swelled up. I'm sure this is normal but what causes it.[p]CWM

EggMaster

Car Wash Mike,
The "swelling" is normal and probally has to do with searing and then finishing at a fairly high temp. Don't know the technical term for it. I have been cooking a tri-tip once a week for a couple of months now and enjoy using DP Red Eye Express on mine. Good stuff but we love coffee flavor. Enjoy and leftovers are as good the next day .

Car Wash Mike

EggMaster,[p]I thought it was but this was my first but not my last. Man it was good. The meat cutter that sliced ask for a sample, he said you did pretty darn good. I don't like coffee flavor so I will stay away but that doesn't mean yours wasn't great. Taste buds are different.[p]You try anything else please let me know.[p]CWM

tach18k

Car Wash Mike, next one do the slo first and then rate the two.

J Appledog

Could I use my Cookshack to cold smoke it? I've never cold smoked anything, EggMaster. JCA