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Tri-Tip Cook Times/Methods

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IlliniEgger
IlliniEgger Posts: 53
edited November -1 in EggHead Forum
After searching the BGE archives I am more confused than ever! I want to do a couple of tri-tips to go with Thanksgiving dinner and the recomendations are all over the place. Some say cook quick-45 minutes to an hour. Others say 250 degrees for 4 to 5 hours. Had one that said 250 degrees for 45 minutes. Anybody?[p]I am throwing one on today as a "practice run" and I need help. I cooked ne in the past quickly (about an hour) and it was not very good. [p]Come on fellow BGE chefs...........help![p]Thanks,
IlliniEgger
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    tritip2.jpg
    <p />IlliniEgger,
    I prefer the 350 indirect method. Coat with EVOO and Cowlick, maybe a little garlic. Don't over cook. Pull at 125-135, wait till 140-145 and slice thin against the grain.
    How big is it?[p]Mike

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  • IlliniEgger
    IlliniEgger Posts: 53
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    Car Wash Mike,
    It is about 3.5 pounds. I had them leave the fat cap on. I have Dizzy Pig Cow Lick, but what is EVOO? My family leans towards medium beef. Cook to internal temp of 150 degrees? What kind of wood chunks?[p]Thanks for the help,
    IlliniEgger
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    IlliniEgger,
    I would think about cutting that in half. Extra Virgin Olive Oil. I think 150 will make it tough. The internal temp will rise 10 degrees after pulling off the egg. I like apple or cherry.[p]Let me know how it turns out.[p]Mike
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  • IlliniEgger
    IlliniEgger Posts: 53
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    Car Wash Mike,
    At 350 degrees indirect, approximately how long is it going to take?[p]Thanks,
    IlliniEgger
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    IlliniEgger,
    If you cut them in half. Some where close to around 35-40 minutes. Don't turn your back on them. Keep that temp. in mind.[p]Mike
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    IlliniEgger,
    One more thing. Make sure your dome temp is 350 after you put the placesetter in.[p]Mike
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  • thirdeye
    thirdeye Posts: 7,428
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    9b42260f.jpg
    <p />IlliniEgger,[p]I like tri-tip either way, the hot quicker cook or the lo-n-slo. The 350 degree cook works well when I'm making sandwiches, and I like the 250 degree cook if it is for a main course. [p]893b6077.jpg[p]As long as you don't overcook & remember to slice against the grain, you can't go wrong.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • SmokingInMO
    SmokingInMO Posts: 169
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    TriTip.jpg
    <p />Car Wash Mike,[p]I use the same method as Mike does and it turns out perfect everytime.
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  • Supereri
    Supereri Posts: 3
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    IlliniEgger,[p]My Uncle recently gave me his recipe and this is far and away my favorite marinade. IMHO, it's amazing and a must try:
    1/2 cup soy sauce
    3 Tablespoons honey
    2 Tablespoons mustard
    1 teespoon minced garlic
    1 Tablespoon EVO
    Small amount to taste (we usually use about 1 teespoon) Lowery's[p]We marinade at least 4 hours and prefferably overnight.
    I have cooked them direct and indirect and both ways have there benefits. If you cook indirect you taste the marinade more. Direct gets you some GREAT crust.
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  • Bob V
    Bob V Posts: 195
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    I've done a couple now trying to emulate the California Santa Maria BBQ. Interestingly, that method is halfway in between the direct and indirect methods everyone else has mentioned. The cook is a sear at 500-600 for 2 minutes a side, then insert the platesetter and some smoking wood, lower to 300, stabilize, and cook to 125-135 internal. That gets you the crust, smoke, and a perfect tri-tip.[p]Bob V
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