- Jul 10, 2020
- 4
- 0
Hello everybody! Yesterday I reverse seared a 3.5lb Tri-Tip. I started off smoking it on my offset at roughly 250-275 degrees until internal temperature of 115 degrees. I had two Thermo-Pro thermometers probed in the meat and I was also routinely checking it with my Thermo-Pen. I was getting a range of different temps based on where I probed the meat, but overall I thought it was an average of 115 on the larger part of the meat, so I pulled it off. The outside texture was nice and smoky and I had achieved the bark I was looking for. I wouldn't normally do this, but I let the meat rest for about 30 minutes to stop cooking, uncovered. I then wrapped the meat in alumunum foil and kept it in an ice cooler (to avoid temp danger zone) and transported it to a friends house where I put it in the fridge and seared it hours later. I made sure to let it come up to room temp before searing. However, when I went to fire up the grill hours later to get my sear and grill marks, after doing so when I cut into it, it was still too rare, especially in the center.
My question is, what did I do wrong? If my internal smoking temp was 115 when I pulled it off, and my desired post sear temp was 125, how do I prevent this from happening again? Is 115 too low of a stop temp for initial smoking/slow cook? The last tri-tip I cooked I pulled off at 115 and this didn't happen. I understand that I could have solved this in the moment by just cooking it low on indirect heat until center cooked more, but it was too late and everyone was hungry so we ate it just a bit more rare then desired. Tasted great, but I would love to hear peoples input!
Thank you all, have a great day!
My question is, what did I do wrong? If my internal smoking temp was 115 when I pulled it off, and my desired post sear temp was 125, how do I prevent this from happening again? Is 115 too low of a stop temp for initial smoking/slow cook? The last tri-tip I cooked I pulled off at 115 and this didn't happen. I understand that I could have solved this in the moment by just cooking it low on indirect heat until center cooked more, but it was too late and everyone was hungry so we ate it just a bit more rare then desired. Tasted great, but I would love to hear peoples input!
Thank you all, have a great day!