Tri-Tip for 70 People

[hebby]

having a party for about 70 people on Wednesday and Tri-Tip has been settled on by the committee. I am going to reverse sear and have cooked them this way many times. The smoker is at my house and the gas grill is at the event. Could I smoke them at my house Tuesday evening to about 110 IT, pop them in the refrigerator and bring them up and finish them off Wednesday at the event space? Or should I forego the smoker and just cook them on the gas grills before the party?
Thanks for the help.

 

[chilerelleno]

Either way will work.

Tri-tips are great thrown on the grill and cooked just like a steak.
Maybe a good marinade before cooking for that extra flavor oomph!

If ya smoke them a day or two before and refrigerate the grill will need to be hellishly hot to sear them while cold without taking the IT too high.

And I always recommend a thorough dry brining beforehand if not marinating.

 

[hebby]

Thanks! Grill can go well above 500 so i think we will be good to go. Appreciate the input.

 

[Trailboss60]

I would go the route of Steven Raichlen...if you can convert the smoker to grill while the Tri-tip rests for a few minutes. I would be kind of reluctant to take a refrigerated meat to smoke, chilling overnight, and grilling it back from being cold. Overall less time working it and less time of the meat being in the danger zone, and I think the quality would be better....just my opinion though.

https://barbecuebible.com/recipe/reverse-seared-tri-tip/


Edit: I reread your post and now and reading between the lines that transporting a smoker might be a problem...in that case I would just grill them at the event...Tri-tip always satisfies!