It's almost 11:30am ...... time to drop the tri-tip!

[gp125racer]

It's time for another tri-tip and it just so happens I have one in the fridge. I really am a fan of the simple when it comes to seasoning my meats, and I didn't treat this one any differently. Garlic salt and pepper then wrapped in saran wrap and placed in the fridge over night.

I woke up early and lit the fire and dropped some chicken on the grill. Since I figure the chicken will take about 4 hours and this only 2 1/2 - 3 I'm in a holding pattern before I drop the tri-tip on the grill. So with out further ado, here are some pics.

PS: I'll be using cherry wood chips for smoke and lump charcoal for heat. Grill is currently running between 250-270F......

It's on!

One hour 30 minutes in and things are looking good! Fat side down on this one and I'll be looking for an internal temp of 140 on it before reverse sear and a little rest for it.

Just over 3 hours in and the meat is resting now. It hit the internal temp we wanted (140) and I dropped it on the gas grill at 400F (highest I could get it) for 5 minutes on each side. I'll post more pics when I slice it, but here it is coming off the smoker:

Boy was it good! Still a little too done for me but the family loved it. I'm taking 15 minutes off the cook time again with the next one to hopefully get a little more pink in the meat.

 

[heyer5]

Looks tasty - Tritip is something that I haven't smoked yet, but I am intrigued by.

 

[smokinhusker]

Looks good! I want to do one but no one here seems to know what the heck it is.

 

[dewetha]

that is tasty looking already!

 

[kramerbr]

Just curious, what do you look for, for an internal temp with the tri-tip?

 

[gp125racer]

Thanks everyone! I'm looking for an internal temp of 140 on this one then I'll be reverse searing it on the grill for a few minutes a piece.

Don

PS: I'm updating the original post with pictures and updates.....

 

[gp125racer]

That turned out so good, I'm already to make another one :)

 

[obelix]

Same here!! Check your local store/butcher shop for 'bottom round" supposed to be the same thing..i did one when a friend from ID was with us and he said it was a tri-tip,and thats i guess there bbq of choice around there the way i understand..thinking its time again :)