Thread: First tri tip
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Unread 12-01-2012, 01:38 AM   #21
PatioDaddio
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Join Date: 05-04-08
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You want to cook tri-tip like a big ol' steak. Smoking is not your friend with
this cut. Use what I call a "Red Neck Sous Vide" method, which is also
known as "reverse sear". Cook the roast indirect until it hits about 110*
internal, then sear it over direct heat (400-500*) for about three minutes
per side, to a finished temp of about 125-130*. You're looking for a
beautifully dark, but not charred crust.



Let the roast rest for at least 10 minutes, and then cut it across the grain
1/8" to 1/4" thick.

All you need for seasoning is kosher salt, fresh ground black pepper, and a
little granulated garlic.

I hope this helps,
John
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