My first tri-tip

4TheGrillOfIt · August 2020

I’m pretty pleased with how this turned out. I used the CGS Spider and half stone to cook indirectly to 115 F using a Thermoworks Dot probe. Then I seared 3 minutes per side at 500 and pulled.

Here is where I need some help. I knew the grain shifted and my cuts, I think, started well, but I had a really tough time identifying where the grain shifted as I went further up the tri-tip. The tri-tip was only 1.65 lbs.

Any suggestions for the next time?

lkapigian · August 2020

Looks Great!

1voyager · August 2020

Fine job. It looks like you have been cooking try-tip for years!

The grain changes direction in the center area. It's easy to see while the meat is raw. Just make a mental note on where it is before you start the cook.

Cornholio · August 2020

Something like this:

Mattman3969 · August 2020

I did one yesterday that grain ran the same direction throughout. Odd, I know. With it being easy to see precook I will take a pic as reference.

Protein looks great btw

1voyager · August 2020

1voyager said:

Fine job. It looks like you have been cooking try-tip for years!

The grain changes direction in the center area. It's easy to see while the meat is raw. Just make a mental note on where it is before you start the cook.

Yikes!

TRI-tip. Darn spell-checker.

Gulfcoastguy · August 2020

Cornholio said:

Something like this:

I’ve only cooked similar to the op’s method. To say they are rare here is putting it mildly. I used Mickey’s Coffee Rub on it which I highly recommend. BTW I copied this handy pic in case I luck out and find another but don’t tell me red meat poo pooing Doc.