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Unread 04-12-2013, 11:01 PM   #21
Babbling Farker

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Join Date: 12-17-10
Location: Pleasanton, Ca
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Originally Posted by leanza View Post
Excellent looking T-Tip. Looks like about 2.5lb or so. How did you season it and how long did you cook it at what temp, if I may ask.
I used Susie Q's as stated above. I light up one chimney of Kingsford Blue for heat.
Since I cooked it (indirect) on my Weber I don't check the pit temp. I just flip it end for end and over at 10 minute intervals. After 15 total minutes I light up a half chimney of briquettes for the reverse sear. After 40 minutes total I check the IT. It should be getting puffy. At IT of about 115 or so I add the additional briquettes and give it a couple minutes to heat up.
I then do a reverse sear right over the hot stuff for about 2 minutes a side.

Tri-tip takes about 45 minutes almost every time for me. Then it gets a 20 minute rest with a foil tent over it.
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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