Tips for cooking some Tri-Tips this weekend?

PaddyKC · 06-22-2011, 08:25 PM

Doing some Tri-tips this weekend, and I have some question?

When Do you put on your rub? (the night before, right before, 1 hour before)

Do your sear first then indirect after or opposite?

What's your target temp?

How long should I plan on it taking? (approximately, of course)

Thanks,

Paddy

GreenDrake · 06-22-2011, 08:35 PM

I smoke mine at 225 with a coating of EVOO and a mix of rosemary, coarse salt and coarse pepper. Til 135 IT About two and a half to three hours. I always reverse sear for maillard, not char.

syndicate559 · 06-22-2011, 08:44 PM

I totally agree on the 135 IT. Personally, I think the lower temp you can cook, the longer it takes to get there, the better it turns out. If I'm really prepared, I'll dry rub the night before and keep it in the fridge. I think it turns out better that way. I don't usually sear mine, but if I've got my gasser going too, I will. EVOO works well, especially if you're gonna sear. A little worchestershire bath if you're just going straight indirect works nicely too. You can do a lot with tri-tip, but most importantly, don't overcook.

PaddyKC · 06-22-2011, 09:05 PM

Quote:

Originally Posted by GreenDrake

I smoke mine at 225 with a coating of EVOO and a mix of rosemary, coarse salt and coarse pepper. Til 135 IT About two and a half to three hours. I always reverse sear for maillard, not char.

Hey thanks, what is "reverse sear"?

Dillo_Duster · 06-22-2011, 09:15 PM

I'll Eves drop here, for ideas, I plan on doing a tri-tip soon too

Smoked · 06-22-2011, 09:22 PM

Quote:

Originally Posted by PaddyKC

Hey thanks, what is "reverse sear"?

Slow cook (either indirect or smoking) and then when it gets to like 120/125, sear it over direct flame and rest for about 15 minutes or so.

Smoked · 06-22-2011, 09:25 PM

Quote:

Originally Posted by Dillo_Duster

I'll Eves drop here, for ideas, I plan on doing a tri-tip soon too

Just don't overcook it and make sure to slice across the grain. And the grain on a tri-tip can vary from one end to the other on the same piece of meat. Make sure to note the grain before cooking.

Other than that, the possibilities are endless for rubs/marinades, etc. Something as simple as salt, pepper, and garlic powder.

PaddyKC · 06-22-2011, 09:30 PM

Quote:

Originally Posted by Smoked

Slow cook (either indirect or smoking) and then when it gets to like 120/125, sear it over direct flame and rest for about 15 minutes or so.

Nice Thanks, I've always done it the other way, so I'll be into trying it that way...

syndicate559 · 06-22-2011, 10:20 PM

Quote:

Originally Posted by Smoked

Just don't overcook it and make sure to slice across the grain. And the grain on a tri-tip can vary from one end to the other on the same piece of meat. Make sure to note the grain before cooking.

Other than that, the possibilities are endless for rubs/marinades, etc. Something as simple as salt, pepper, and garlic powder.

Good point! You almost have to slice tri-tip in an arcing motion

PaddyKC · 06-23-2011, 12:09 AM

Quote:

Originally Posted by GreenDrake

I smoke mine at 225 with a coating of EVOO and a mix of rosemary, coarse salt and coarse pepper. Til 135 IT About two and a half to three hours. I always reverse sear for maillard, not char.

evoo = extra virgin olive oil, I'm so quick! All over it! Nice

FamilyManBBQ · 06-23-2011, 01:30 AM

Quote:

Originally Posted by PaddyKC

Hey thanks, what is "reverse sear"?

Check this out:
http://www.ironpigbbq.com/Reverse-Sear.html

It's about the only way I cook steaks these days!!

PaddyKC · 06-23-2011, 01:44 AM

Quote:

Originally Posted by FamilyManBBQ

Check this out:
http://www.ironpigbbq.com/Reverse-Sear.html

It's about the only way I cook steaks these days!!

Nice, thanks man.

FamilyManBBQ · 06-23-2011, 01:54 AM

Quote:

Originally Posted by PaddyKC

Nice, thanks man.

You bet!! Here's a thread with this method on a flat iron steak:
http://www.bbq-brethren.com/forum/sh...ad.php?t=89814

And another, with flat iron again:
http://www.bbq-brethren.com/forum/sh...d.php?t=108828

I love our smoker joe/mini WSM/tamale steamer mod for this. It's awesome!!

FamilyManBBQ · 06-23-2011, 01:58 AM

Check out PD's threads also:
http://www.bbq-brethren.com/forum/sh...d.php?t=109311

PaddyKC · 06-23-2011, 02:15 AM

Quote:

Originally Posted by FamilyManBBQ

Check out PD's threads also:
http://www.bbq-brethren.com/forum/sh...d.php?t=109311

Thanks again! PD is the man, and I love me some Oakridge Rubs!

06-22-2011, 08:25 PM	#1
PaddyKC On the road to being a farker Join Date: 05-08-11 Location: Kansas City (Westport) Downloads: 0 Uploads: 0	Tips for cooking some Tri-Tips this weekend? Doing some Tri-tips this weekend, and I have some question? When Do you put on your rub? (the night before, right before, 1 hour before) Do your sear first then indirect after or opposite? What's your target temp? How long should I plan on it taking? (approximately, of course) Thanks, Paddy __________________ Welcome to Kansas City Duck Mother Farker!! {Oklahoma Joe's Longhorn}

06-22-2011, 08:35 PM	#2
GreenDrake is one Smokin' Farker Join Date: 06-21-10 Location: Hayden, Idaho Downloads: 0 Uploads: 0	I smoke mine at 225 with a coating of EVOO and a mix of rosemary, coarse salt and coarse pepper. Til 135 IT About two and a half to three hours. I always reverse sear for maillard, not char. __________________ PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ

06-22-2011, 08:44 PM	#3
syndicate559 Full Fledged Farker Join Date: 06-04-11 Location: Fresno, CA Downloads: 0 Uploads: 0	I totally agree on the 135 IT. Personally, I think the lower temp you can cook, the longer it takes to get there, the better it turns out. If I'm really prepared, I'll dry rub the night before and keep it in the fridge. I think it turns out better that way. I don't usually sear mine, but if I've got my gasser going too, I will. EVOO works well, especially if you're gonna sear. A little worchestershire bath if you're just going straight indirect works nicely too. You can do a lot with tri-tip, but most importantly, don't overcook. __________________ Eddie G. - Smoke Bomb BBQ & Catering

06-22-2011, 09:15 PM	#5
Dillo_Duster On the road to being a farker Join Date: 06-01-11 Location: Carol Stream, IL Downloads: 0 Uploads: 0	I'll Eves drop here, for ideas, I plan on doing a tri-tip soon too __________________ Anyone have any spare Dillo Dust? WSM 18.5" w/IQ110 \| BLACK Thermapen \| Maverick ET-732

06-23-2011, 01:58 AM	#14
FamilyManBBQ is One Chatty Farker Join Date: 06-30-09 Location: Bothell, WA Downloads: 0 Uploads: 0	Check out PD's threads also: http://www.bbq-brethren.com/forum/sh...d.php?t=109311 __________________ Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM), UDS (Weber lid mod), Rib-O-Lator. BLACK thermapen Everything I cook is judged by SIX!! Daddy and Me BBQ Competition Cooking Team

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