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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-13-2010, 05:12 PM   #1
Twisted Martini
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Default Tri-tip

Thinking about throwing this on the ECB tomorrow with a little hickory. Question about temps though, I've read bring it up to 135-140 for medium rare, but I also read something about 190-200 like a brisket. ANybody have any suggestions about where to be?
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Unread 03-13-2010, 05:38 PM   #2
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Tri Tip is best medium rare IMO. I hit it to about 140-145 max.
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Unread 03-13-2010, 05:40 PM   #3
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Quote:
Originally Posted by Smoothsmoke View Post
Tri Tip is best medium rare IMO. I hit it to about 140-145 max.
Spot on!
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Unread 03-13-2010, 06:28 PM   #4
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I always pull tri tip no higher than 135. Tent with foil for 5 mins. Temp will rise to ~140. Carve, eat, repeat.
Perfect medium rare.
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Unread 03-13-2010, 06:37 PM   #5
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Quote:
Originally Posted by Odin the Dog View Post
I always pull tri tip no higher than 135. Tent with foil for 5 mins. Temp will rise to ~140. Carve, eat, repeat.
Perfect medium rare.
That's exactly how I do it, although I usually let the meat rest 10mins.
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Unread 03-13-2010, 10:14 PM   #6
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Quote:
Originally Posted by Moose View Post
That's exactly how I do it, although I usually let the meat rest 10mins.
What temp do you cook at? I have 2 going on tomorrow.
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Unread 03-14-2010, 12:18 AM   #7
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Tri Tip can be smoked low and slow or tri tip can be grilled hot and fast.
Either way turns out great. Experiment and chose which method that you prefer. I personally prefer "Santa Maria" style grilled---but others have differing opinions.

We cooked 17 cases of tri-tip today---approx 400 tri-tips and used 2 Santa Maria Style open grills using oak wood and spices from "The Rub Company. They turned out awesome just like always. Tri-tip is a forgiving cut of meat---it is hard to ruin a tri-tip----however it can be done.
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Unread 03-14-2010, 01:35 AM   #8
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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.

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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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Unread 03-14-2010, 08:04 PM   #9
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The Tri Tip kicked ass! Rubbed it with magic dust last night, threw it on today with a hickory log. I was worried that the wind today would steal my heat, but it only took about 2 hours to get it to 135. It was a perfect medium rare, although I would probably use a salt based rub instead of the magic dust. Thanks for all your tips!
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Unread 03-14-2010, 08:12 PM   #10
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Quote:
Originally Posted by Chuckwagonbbqco View Post
Tri-tip is a forgiving cut of meat---it is hard to ruin a tri-tip----however it can be done.
I can ruin one, no matter how hard it is, I can do it.

I usually grill it over high heat to an internal of 135F, pull and rest under foil for 10 to 15 minutes. I do not wrap, I like the crunch. I did a low and slow tri-tip for Christmas and it was incredible. The link is below, I did post this before and do not want to duplicate post.

http://smoke-n-brew.blogspot.com/200...s-tri-tip.html
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Unread 03-14-2010, 08:19 PM   #11
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Okay, that post could have been more useful. The tri-tip was cooked at 230F for 4.5 hours, it was rubbed with a first layer of Simply Marvelous Cherry rub and a second layer of my own riff off of the Dirty Dalmation rub. It was cooked over Royal Oak briquettes. I did no sear on the tri-tip for this cook, it was straight up low-n-slow, served with a 15 minute rest under a foil tent. It was one of the best tri-tips I have ever had.
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