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First Tri Tip
chrisorona
Posts: 20
I picked up my first tri tip this weekend from my local butcher. I put it on the mini max at 225 till it hit 120. Pulled it off and brought the temp up to about 550 and threw it back on. I over cooked it a little but it still came out juicy and flavorful. I will definitely be cooking more. 
Comments
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I could kill that. Agree on IT but must have been delicious.Sandy Springs & Dawsonville Ga
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Looks damn good from where I sit. Enjoy.
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Looking great. Wish I could find this cut in CanadaBarrie,Ont.,Canada.
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Yeah you overshot it a little. Still a great looking meal! Do it again, but pull it around 110 then sear on a good HOT grid to around 125.
Slumming it in Aiken, SC. -
Very nice. Jeremiah is spot on with his approach. You got to pull that rascal at 110.
I am one of the few here that does a forward sear on this cut of cow....and then bring it up slowly. I have a MM for the sear and then move to a Med to finish. Try this method sometime as well. No worries if it has to rest while you bring your temp down.
Great piece of meat....enjoy always.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Strong cook...Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Nice, looks great from here.
. I also cook these similar to @northGAcock
just cook em direct until the thickest part is the rarest I like - and the rest of the family gets the medium and well done bits - everyone gets what they want from a tri tip. I wish they were more common.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
@Jeremiah I will definitely try that on the next one. When searing do you guys leave the lid open or closed? I got it to 550 or so then kept the lid closed when searing. I feel like it took longer than it should of to get a good sear.
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@northGAcock Thanks. I will try that method too. I can move it to my large to finish.
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Leave the lid open so you can watch the show!
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Closed with the cast iron grate. 700 plus.Slumming it in Aiken, SC.
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Did you dab the moisture off the surface prior to searing? If the surface of the meat is wet, it will take a lot longer to get that crusty exterior that you're after.chrisorona said:I feel like it took longer than it should of to get a good sear.
L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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