Beef Tri Tip IT

[scott edwards]

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.

 

[b-one]

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.

image.jpg

• b-one
• Jan 1, 2015

It's called a reverse sear and was great. I would do a lot more but tri tip is expensive if available around me.

 

[scott edwards]

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.

 

[themule69]

Depends on how you like it cooked.

Happy smoken.

David

 

[demosthenes9]

 
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.

 

[mbogo]

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!