My tri-tip w/ Pr0n

Gig'em99 · Jan 13, 2013

I guess I wasn't the only one to do a tri-tip this weekend. It's quickly becoming one of my favorites!

ImageUploadedByTapatalk1358127150.830255.jpg

I also am a fan of the reverse seer. I smoked this at 225 for a little over an hour. (Til the internal temp was about 140) Then put it on the grill until it was mid-rare or 145. Wrapped and rested for 10 min. I love the smoke ring on this image.

It was delicious!

thirtydaZe · Jan 13, 2013

And here i sit waiting to pick up chinese.......
:doh:

martyleach · Jan 13, 2013

That looks great. I am amazed that you could take it to 145 and still be pink... I pull mine, after a sear about 132 or so. But then I like to let it rest under a foil tent for 20 minutes or so.
Really glad that tri-tip is becoming more available across the country. It is a great cut of meat with a unique flavor, IMO.

cowgirl · Jan 14, 2013

It looks perfect! Nice job!
I'm a reverse sear fan too.

My tri-tip w/ Pr0n

Gig'em99

Knows what a fatty is.

thirtydaZe

Full Fledged Farker

martyleach

Quintessential Chatty Farker

cowgirl

somebody shut me the fark up.

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