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Unread 06-22-2011, 08:25 PM   #1
PaddyKC
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Default 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
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Unread 06-22-2011, 08:35 PM   #2
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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.
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Unread 06-22-2011, 08:44 PM   #3
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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.
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Unread 06-22-2011, 09:05 PM   #4
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Quote:
Originally Posted by GreenDrake View Post
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"?
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Unread 06-22-2011, 09:15 PM   #5
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I'll Eves drop here, for ideas, I plan on doing a tri-tip soon too
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Unread 06-22-2011, 09:22 PM   #6
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Quote:
Originally Posted by PaddyKC View Post
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.
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Unread 06-22-2011, 09:25 PM   #7
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Originally Posted by Dillo_Duster View Post
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.
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Unread 06-22-2011, 09:30 PM   #8
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Quote:
Originally Posted by Smoked View Post
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...
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Unread 06-22-2011, 10:20 PM   #9
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Quote:
Originally Posted by Smoked View Post
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
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Unread 06-23-2011, 12:09 AM   #10
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Quote:
Originally Posted by GreenDrake View Post
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
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Unread 06-23-2011, 01:30 AM   #11
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Quote:
Originally Posted by PaddyKC View Post
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!!
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Unread 06-23-2011, 01:44 AM   #12
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Quote:
Originally Posted by FamilyManBBQ View Post
Check this out:
http://www.ironpigbbq.com/Reverse-Sear.html

It's about the only way I cook steaks these days!!
Nice, thanks man.
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Unread 06-23-2011, 01:54 AM   #13
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Quote:
Originally Posted by PaddyKC View Post
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!!
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Unread 06-23-2011, 01:58 AM   #14
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Check out PD's threads also:
http://www.bbq-brethren.com/forum/sh...d.php?t=109311
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Unread 06-23-2011, 02:15 AM   #15
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Quote:
Originally Posted by FamilyManBBQ View Post
Thanks again! PD is the man, and I love me some Oakridge Rubs!
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