Tri tip success!!

I’ve cooked a few batches of chicken wings lately, but haven’t had time for longer cooks like pork butt or brisket.  I was in an egg rut until a chance encounter with a prime tri-tip at my local Costco.  

I’d never eaten tri-tip, let alone cooked one before, but it was new, exotic, and well marbled and I figured it might be just the remedy I needed.

I dry brined with kosher salt before I left this morning and fired up the egg as soon as I got home today.  As I waited for the egg to come to temp, I rubbed with pepper and a bit of garlic/paprika/cayenne pepper.  Once the egg was up to about 235, I threw on 4 small chunks of pecan, dropped in the plate setter and cooked the tri tip about 50 minutes til it was at 120 in the thickest part.  Then I pulled the meat, removed the plate setter and cranked the egg til it was about 500 and reverse seared on each side for 2 minutes.  Sliced 1/4in slices against the grain (and some small chunks for for the kiddos).

This meal was fantastic!  Just a touch of smoke, good seasoning, and the texture was perfect!  Was worried the tri tip would be tough and dry, but it was as tender as a filet and juicy as a ribeye!  Gonna be cooking one of these again soon.