Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Tri-Tip

Options
Zmokin
Zmokin Posts: 1,938
in Beef
I'm planning on smoking a tri-tip pretty soon. 
I'm gonna give it a simple dry rub
Smoke it on the egg at 200 with plate setter until internal temp hits 110
Then remove the plate setter and go to direct heat grilling
remove the top damper cap and open the bottom damper to let her crank up in temp
turn it over every 5 minutes until she hits 145 internal
Remove, wrap and rest for 15-20 minutes, then serve.

Any comments?

I came up with the idea after reading method one from this link
http://www.wikihow.com/Cook-Tri-Tip-Steak

Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
 and a BBQ Guru temp controller.

Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

Location: somewhere West of the Mason-Dixon Line
· Share on FacebookShare on Twitter

Comments

  • Budgeezer
    Budgeezer Posts: 669
    Options
    5 minutes a side might be a little too long depending on the temp of your egg.  The rest of your plan looks solid.  Good luck, hard to beat tri tip!
    Edina, MN

    · Share on FacebookShare on Twitter
  • ShadowNick
    ShadowNick Posts: 533
    edited February 2014
    Options
    I think 145 might be a bit too high.  it'll come up to 150-155 during the rest, thats medium well territory.  I'd pull at 130 absolute highest to get medium rare, unless of course you are shooting for med-well.  I generally smoke up to about 120, maybe 125, then pull, let it do the rest for 20 minutes then, then give it a quick 3 minute high temp sear on both sides.  You don't have to rest it again at this point.
    Pentwater, MI
    · Share on FacebookShare on Twitter
  • Zmokin
    Zmokin Posts: 1,938
    Options
    Thanks for the feedback, I'll see about pulling it at 135 as I'm shooting for a medium.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
    · Share on FacebookShare on Twitter

Categories