Need tritip advice

Unknown · December 2005

How long do you typically cook your tritips and at what temp? I did a few recently and keep over cooking them even when I try to pull them at 125. The last was done at 350 for about 45 minutes with no sear. I guess I need to pull at a lower temp. The first one I did involved a sear at the beginning and it came out dry.[p]What I really want is results like this: (courtesy of tach18K)
http://home.comcast.net/~the5kennys/tritip.html

BGEJeff · December 2005

Chris_B,[p]I havw always seared at TRex temps 2 mins a side, Rest 20 Mins then at 400 till 120 internal. I get 10 to 15 degree carry over every time. They come out pretty close to your picture.[p]Jeff

Unknown · December 2005

Jeff,[p]How long are you typically grilling at 400 for? I guess I need to account for the 10-15 degree rise when deciding when to pull my tritip. I like my beef the rare side of medium rare.

Unknown · December 2005

Chris_B,
Have you tested your thermometers for accuracy? I have always trusted my eyes rather than a meat thermometer. A small slice with a knife always tells how done your tri-tip is. If you slice your tri-tip into steaks cook them hot and fast. No sear
and rest is necessary. All of my tri-tips are now cut into steaks and grilled hot and fast about 4 minute per side.Medium rare or slightly more rare is the best! Try your tri-tip as steaks, you will enjoy it more!

Kamelcus · December 2005

Chris_B,
Do you marinade your tri-tips? I usually marinade mine for 48hrs before cooking. My usual method is cooking with indirect heat @ 300 degrees for about an hour and pull it @ about 145 degrees. Yes, common sense would tell you that it should be over done, but every time I do this it comes out perfect (at least for my family). The ends of the tri-tip tend to be well done while the middle section is a nice pinkish-red medium. My suggestion would be to try marinating longer and take it off the egg at a lower temp.

Need tritip advice

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