Originally Posted by shelton573
Originally Posted by WaterinHoleBrew
Hey, I'll give ya my 2 cents ! Lol
1. I season with SPOG !
2. I pull mine at round 135-138* IT, then rest ! Makes it nice warm, tender & tasty ! Just DO NOT over cook a TT, if it's a little too rare for ya.... Ya can always have some au jus warmed up & set a few slices in it for a few to get it how ya like it !
3. TT is available bout anywhere round here & is labeled Tri Tip.... Though I've heard a few folks on here saying they find it with the name Bottom Sirloin Roast or Bottom Sirloin Butt ! If ya can't find it that way, I'd ask your local butcher & see if they can set ya up !
Thanks for the info! Do you do the SPOG on it thick like you would rub a pork butt? If I'm going to try the reverse sear, do I need to pull at like 125 and then finish to the 135-140 area? Thanks again!
I personally just sprinkle with SPOG, I don't coat it as I love the taste of TT & just want the seasoning to compliment, not overpower... But as I say, that's just me. As tj says, reverse searing is a nice option as well... The final IT my fam likes is round 140* ! Ya will figure out after a few what IT your fam likes ! If ya do the RS, like tj said pull at 125* IT & after the sear you'll likely be round the 135* IT range !
Also a little tip as they can be tricky to slice when ya first start out.... Before seasoning, find the direction of the grain as it'll go in a few different directions & just kinda lightly score the meat it the direction your gonna slice ! That way after its done you'll not have any issues trying to slice in the right direction !
Good luck & post some pics if ya can !