First Tri Tip Plan - Any...Tips?

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Smoking Fanatic
Original poster
SMF Premier Member
Oct 18, 2016
Orlando FL
Threw a 2.5lb tri-tip in to the Wild Fork order. Was planning to do burgers Monday but the tri-tip looked good, so will do some sandwiches instead.

Plan is to reverse sear it and smoke the tri-tip at 225 until the IT reaches around 115, then take it off and sear. Figure the IT will hit about 125 during sear, then coast up to ~130 during a rest. Budgeting about 2 hours for the smoke portion, which I think should be more than enough.

Never done a tri-tip before, so any tips here? I know I need to slice against the grain. Anything wrong with my plan?
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Reactions: millerbuilds


Aug 17, 2022
The only thing I would suggest is to wrap it tight in foil, bunching up the meat, like a burrito shape. Do this prior to the sear, rest it in the foil for ~15-20 mins, then sear. You’ll end up with much more uniform medallion like cuts rather than flat thin slices.

A lot of times I skip the sear and I have to say I’ve been incredibly happy with the results. Wrap tight for rest then slice, and wow!