Thread: Tri-tip
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Unread 03-14-2010, 01:35 AM   #8
Moose
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Quote:
Originally Posted by {Midnight ☼ Smoke} View Post
What temp do you cook at? I have 2 going on tomorrow.
Since I primarily use kettle grills for meats like this, I use a reverse sear minion method. Starting temps at around 200 with a few chunks of oak-peaking to around 400 or so after about 40 mins. Finish it off on the hot side for a nice sear.

Details HERE:


http://www.bbq-brethren.com/forum/sh...ad.php?t=73593

Being a CA native and having had lots of Santa Maria tri-tip, this method for me duplicates the authentic flavor quite nicely.

I haven't done a tri-tip on my UDS yet, but am anxious to try at hotter temps of around 300 or so.
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