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My stomach said "tri-tip" I said sure! - Page 2

post #21 of 32
Hey, you gave it a good run. Better safe than sick.
post #22 of 32
Quote:
Originally Posted by dirtsailor2003 View Post

You don't have to reverse seat. Honestly I typically don't. A trick for slicing tri tip. It looks like a "v" or boomerang. Slice from the tip of the "v" to the notch. Then turn your knife 90 degrees to that cut and slice. That will get you slicing against the grain on both halves. Somewhere here there is a good slicing tutorial that shows that method.
Thanks for the tip. Will be smoking a Tri Tip over the weekend, will try to remember this...and the above-mentioned notching as well.
post #23 of 32
Thread Starter 
Tossed them in for 10 minutes wrapped they are resting now.
post #24 of 32
So one thing a lot of people don't realize is a steak, Tri tip etc at 130-135 looks like this when sliced:



This is medium rare. If you haven't cooked by temp before it may seem a bit underdone, and may very well be for your tastes. I suggest you cook to an IT that gives you what you want and then record that so you can repeat.

Keep in mind a tri tip will feel squishing than a steak because it's a roast.
post #25 of 32
Thread Starter 
/sigh not happy at all Tate great but that is rare.

post #26 of 32
Hey man. Awesome effort. Good for you. And here I was concerned about them being medium.
post #27 of 32

Not sure who you listened to..sorry it didn't turn out.

This is what I do. My wife doesn't like pink so just like prime rib, steak, tri tip...you have to cook it to 150-155.

Rare , medium rare is 140-145 . People telling you to go 135-140 should know better. :hit:

Better luck next time!

post #28 of 32
FWIW last Tri Tip I ran it up to 155, just to see what it looks like as the Boss doesn't like to see pink....still was pink and very juicy
post #29 of 32


Ya , I think I do everything at 155 just to make sure its not running red..I actually did one tri-tip to 140 and one to 155 and the 155 was

a better chew Thumbs Up

post #30 of 32
Quote:
Originally Posted by beuler View Post


Ya , I think I do everything at 155 just to make sure its not running red..I actually did one tri-tip to 140 and one to 155 and the 155 was
a better chew icon14.gif
Neither The Boss or I noticed a bit of difference, in tenderness or flavor at 155 over 140
post #31 of 32
Thread Starter 
Well now I know. It was still great but she had to microwave her slices. Which stung but I knew she would have to. Lesson learned for the next smoke.
post #32 of 32
Just sear the undercooked meat in a frying pan much better than the micro IMO.
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