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Beef Tri Tip IT

post #1 of 6
Thread Starter 

I'm going to do my first Tri Tip, this weekend.  Since I've never done one, I was wondering what the internal temp should be, before I pull it.  Any help would be appreciated.  Thanks in advance.

post #2 of 6
I seasoned one with spog(salt,pepper,onion and garlic) smoked to IT 120* seared on super hot grill about 2 min each side and got this.
It's called a reverse sear and was great. I would do a lot more but tri tip is expensive if available around me.
post #3 of 6
Thread Starter 

I just found some, the other day, where I am, and this one was marked down.  It's already seasoned, so I don't have to worry about that.  Thanks for the advice.

post #4 of 6

Depends on how you like it cooked.

Happy smoken.

David

post #5 of 6
Quote:
Originally Posted by themule69 View Post
 

Depends on how you like it cooked.

Happy smoken.

David

 

 

Yep yep.   Tri tip should be taken to whatever degree of doneness that you'd grill a steak to.

post #6 of 6

Hi Scott,

I've done a ton of these, it's my favorite cut. Gettin' spendy, but there's pretty much zero waste, so it all works out!  I like mine rare, I always pull it between 125- 130, and let it it rest for at least 1/2 hour. (thats the tough part!) usually use a coating of thick worcestshire, and spog.

 

. Sounds like yours is already seasoned, so will be curious to see how it turns out.

 

The only caveat is slicing it, they have a pretty unique grain pattern. throw a couple toothpicks in there to indicate the grain, as there will be at least two, maybe 3 different  grains going on, and it is SO tender when sliced across the grain.  

 

Remember some Au Jus!!

 

Happy smokin, wish I was there!

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