Tri tip bark

[negolien]

Hey All,

Gonna do my 2nd tri tip on the 560. Last one wasn't bad but little to rare for me. Gonna use a mix of McCormick's maple and some kinders Applewood rub with a little DBS added. Any other new tips? Was gonna do a little hotter and a little higher than last time. 2nd level 275 no water pan or drip pan between pull at 133 and reverse sear. no spritz or bbq or anything just the rub before putting on . Will be left for 4 hours uncovered in fridge with rub on it then rested for 1 and a half and put on.

 

[mike243]

Chicken is the only meat I have seen folks list as needing drying the skin out, salt pulls moisture out and I personally wouldn't leave uncovered and loose any. Having plenty of juice left in the meat is my goal after getting it to the desired temp ymmv.

 

[BKING!]

Hey All,

Gonna do my 2nd tri tip on the 560. Last one wasn't bad but little to rare for me. Gonna use a mix of McCormick's maple and some kinders Applewood rub with a little DBS added. Any other new tips? Was gonna do a little hotter and a little higher than last time. 2nd level 275 no water pan or drip pan between pull at 133 and reverse sear. no spritz or bbq or anything just the rub before putting on . Will be left for 4 hours uncovered in fridge with rub on it then rested for 1 and a half and put on.

That’s what I’d do. To get a good bark/crust at the end just get as hot as a sear as possible! Just be careful with sugar in the rub if you are going to sear. The sugar in the rub can burn and taste bitter if your not paying close attention. Whenever I sear with a rub with sugar on it I tend to flip and rotate the meat while searing more frequently.

 

[negolien]

Put mix off the kinders Applewood and McCormicks maple plus a half a pack of onions soup each side, soy sauce and some thick steak sauce. I used Kingsford cherry briquettes and an Applewood puck. I ran it on 2nd level rack of the Masterbuilt 560 at 225 for about an hour then upped to 275..when it hit 134 I took it off and reverse seared it to 145 since I tend to undercook my meats. Forgot to get plate pic sorry had Cornbread, Candied yams and macaroni salad with it. Thanks for lookin..ps this is 24 hours later after being in fridge.

 

[pushok2018]

Nice looking try-Tip!

 

[negolien]

PS.
Yes I cut against the grain for food slices :<) hehe. I did however sacrifice some corners to walk around the house and munch on after taking those pics. bark turned out pretty good for my taste. Was afraid I had thrown to much at the meat but flavor was not over powering was pretty good.

 

[noboundaries]

Keep experimenting with those TT's neighbor. I've smoked/grilled/roasted/and braised them all over the map. Try taking one to 150-160F IT. And try taking one to 190-195F IT. Trust me, you won't ruin them. They morph in taste and texture from a steak-like at 115-135F IT; to roast beef-like at 150-160 IT; to juicy brisket flat-like at 190-195F IT. After cooking well over a thousand TT's to steak-like temps, I tried the higher temps and was absolutely SHOCKED that they were still so delicious and tender, just felt and tasted different. Tri Tip is the shapeshifter of beef!

 

[jaxgatorz]

Keep experimenting with those TT's neighbor. I've smoked/grilled/roasted/and braised them all over the map. Try taking one to 150-160F IT. And try taking one to 190-195F IT. Trust me, you won't ruin them. They morph in taste and texture from a steak-like at 115-135F IT; to roast beef-like at 150-160 IT; to juicy brisket flat-like at 190-195F IT. After cooking well over a thousand TT's to steak-like temps, I tried the higher temps and was absolutely SHOCKED that they were still so delicious and tender, just felt and tasted different. Tri Tip is the shapeshifter of beef!

Thanks for posting this Ray... I am doing my first smoked TT tomorrow and didn't really want to fire up the charcoal grill for a quick sear...I think I will just take it to brisket temps and hope for the best..

 

[noboundaries]

I was terrified the first time I did it. It felt so unnatural after grilling so many to steak temps.