Tri Tip Second Cook looking for suggestions

TonyA · July 2012

I was going to do a HnF brisket this weekend, but I'm in the mood for something different - I'm thinking of doing a tri tip. My thought would be to cook it direct at 350-deg. Am I crazy? Do I get too much radiant heat? I guess I also am not sure how long it would take either .. i would think a 4-5lb piece would be not more than 45 minutes or so. I'll be using a thermmometer, but I am just trying to gauge timing.

HavasuTom · July 2012

Did Tri tip last night.

Brought my XLBGE to approx 600 degrees.

Set up Direct using a Spider and cast iron grate did a 3 minute sear on each side, removed and wrapped in foil.

Set up Indirect with a plate setter, legs up, then grill, added some chunks of hickory .

Brought temp down to 350 degrees - dome temp.

Put Tri tip in v rack on grill, drip pan just in case

I like meat cooked more towards medium well, so I removed at 160 degrees- about 35 minutes.

Removed Tri tip, wrapped in foil and rested approx 15 minutes.

By the time I thought of taking pictures the Tri tip was gone.

Good Luck!

LizzieSamps · July 2012

Hi Tony, Here is my first Tri-tip. It turned out great, I went for the sear, then roast, with potatoes, and veggies at the end.

http://eggheadforum.com/discussion/1141132/tri-tip-question#latest

HMB_Egg · July 2012

I'm doing tri-tip tonight also, I'm going to try the reverse sear method, this will be new as I'm used to searing first, crossing my fingers.

Tri tip reverse sear
For tri-tip, I usually go indirect (i've done raised direct as well but prefer to avoid the juices dripping into the coals) at 325-350 until IT hits 118-120, remove the roast to rest under foil while getting the Egg up to about 550, then sear for 1 min per side. Usually ends up coming off at 130 +/- 2 degrees and during the rest it peaks around 135.
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_0996.jpg
Now the originator of the reverse sear Chris Finney, roasts at lower temps up to 5-10 degrees of the final target. You can read about the Finney method here: http://www.ironpigbbq.com/Reverse-Sear.html
R2Egg2Q July 15 EggHead Forum

I've had some of R2's stuff and it was pretty darn good so I'll give it a try

Duganboy · July 2012

Once you go to reverse sear, you will stay that way--most probably.

Just like foiling ribs, don't do it and see how much better bark and texture the ribs have.

LizzieSamps · July 2012

How did it go?

HMB_Egg · July 2012

Came out fine but I made a rookie mistake, I neglected to pull the plate setter for the sear so I did not get a good bark. Aside from that all good, well aside from the felt looking a little loose after I got the temp up to 550.
The taters came out good, they were just in a foil pouch

R2Egg2Q · July 2012

Came out fine but I made a rookie mistake, I neglected to pull the plate setter for the sear so I did not get a good bark. Aside from that all good, well aside from the felt looking a little loose after I got the temp up to 550.
The taters came out good, they were just in a foil pouch

I probably should have provided a past post with pics of one of my reverse sear tri-tip cooks to better show what I do. Here's one: http://eggheadforum.com/discussion/1137396/

TonyA · July 2012

I wound up cooking indirect at 350 to 125 internal with a fist full of applewood chips in and the same beef rub i use on my brisket coating and then seared direct for only about a minute and a half. The final product was a deep brown/red exterior, surprising nice little smoke ring a very thin well done band and the rest was a med/med rare - perfect for the crowd i was serving.

I think I would have liked the exterior color to be a little darker but I won't complain - It really came out fabulous. I served it with some mushrooms and onions that marinated in a little olive oil and worcestershire sauce. The little smokey flavor there was great.

Tri Tip Second Cook looking for suggestions

Comments

Categories