Tri-tip on the UDS

[kelbro]

Tri-Tip - Smoked on the UDS @ 225° until IT was 135° and then 3 mins on each side on the smoking' hot grill. So tender. Pulled apart like fine brisket. Lots of juice. The wife doesn't like red meat so I have to take it a little past prime!

 

[xray]

Looks awesome!

Like!

 

[eddiememphis]

You don't need to overcook a chunk of beef to please everyone at the table.

After slicing, if it is too rare for someone, you can toss the slices back on the grill, sear them in a pan or place them in boiling au jus until the desired temperature is achieved.

 

[clifish]

I am loving tri-tip. Tonight the wife made beef barley soup in a crock pot and for the beef we used a smoked tri-tip...was awesome.

 

[jcam222]

Looks great. I finally have my wife liking medium to medium rare. I used to just put hers back on after I pulled what I want :)

 

[Hawging It]

Wow! Looks good and cooked just perfect in my view. I don't like it bloody either.

 

[kelbro]

You don't need to overcook a chunk of beef to please everyone at the table.

After slicing, if it is too rare for someone, you can toss the slices back on the grill, sear them in a pan or place them in boiling au jus until the desired temperature is achieved.

Good tip. Thanks. This was far from overcooked. Tender, juicy and great flavor.

 

[tropics]

Like others have said you can kill theirs after you carve yours.
Richie
Tri Tips here cost to much to over cook. $13.00#

 

[tx smoker]

It is a bit over done for my tastes but I recently had to do an eye round the same way that I cooked for Tracy and her crafting ladies so I understand the necessity sometimes. Yours still looks very, very good!! I just wish I had room for a UDS on the patio, but I'm filled to capacity at this point.

Robert