Another Tri-Tip post.

DerHusker · Oct 3, 2012

Seeing all the Tri-Tip threads made me hungry so I cooked up another one. (Same way as before)

Indirect for 20 minutes each side at 300 degree dome temp.

Direct for 5 minutes each side at 450 degree dome temp.

Let it rest for 15 minutes in foil and then slice it up.

Mucho Bueno! :hungry:

Thanks for looking.

chriscw81 · Oct 3, 2012

I can't get enough posts of tri-tip

Sent from my Galaxy Nexus using Tapatalk 2

Skidder · Oct 3, 2012

Oh man cooked to perfection!!

Smoking Westy · Oct 3, 2012

Looks real good! I've been hooked on tri-tips as of late.

Tool SmokinBBQ · Oct 3, 2012

I definitely need to try this. Thanks for the info and inspiration! Did you just use regular lump or did you throw in some wood as well?

I did a flank steak carne asada a while back: https://www.youtube.com/watch?v=HC6PmDSSNQI&feature=youtube_gdata_player

DerHusker · Oct 3, 2012

Skidder said:
Oh man cooked to perfection!!

Thank You! Thank You Very Muuch!

Ryan Chester · Oct 3, 2012

Good as it gets right there!

DerHusker · Oct 3, 2012

Tool SmokinBBQ said:
I definitely need to try this. Thanks for the info and inspiration! Did you just use regular lump or did you throw in some wood as well?

I did a flank steak carne asada a while back: https://www.youtube.com/watch?v=HC6PmDSSNQI&feature=youtube_gdata_player

Thanks. I threw a couple of chucks of pecan in for the indirect portion of the cook. (Oak would've been better but I didn't have any)

BTW: Your flank steak carne asada looks awesome.

columbia1 · Oct 3, 2012

You definitely have me craving Tri-tip now

DerHusker · Oct 3, 2012

columbia1 said:
You definitely have me craving Tri-tip now

It's become one of my favorite cuts of meat. It makes great sandwiches too.

lastmajordude · Oct 3, 2012

WOW!!! perfect!!

Bonewagon · Oct 3, 2012

Very nice! Looks delicious.

DerHusker · Oct 3, 2012

I like Bigbutts said:
WOW!!! perfect!!

Aw shucks! :becky:

DerHusker · Oct 3, 2012

Bonewagon said:
Very nice! Looks delicious.

Thanks. Yes it was.

SmokinAussie · Oct 4, 2012

Very nice indeed!

Thanks for sharing!

Cheers!

Bill

smokinb · Oct 4, 2012

Awseome post. Thanks for sharing. I would have thought all that time on the grill would have made it more well done, but that finished product looks perfect.

frognot · Oct 4, 2012

Smoking Westy said:
Looks real good! I've been hooked on tri-tips as of late.

Ditto mod. Been finding a lot more tri-tips here and they are becoming a favorite.

DerHusker · Oct 4, 2012

smokinb said:
Awseome post. Thanks for sharing. I would have thought all that time on the grill would have made it more well done, but that finished product looks perfect.

This is the 3rd Tri-Tip I’ve done this way so I know exactly how to get it to turn out same way each time. To clarify the details of the cook and my setup:

1. The meat was prepared first with a little fresh ground sea salt, then fresh ground pepper, then some whiskey steak seasoning and finally some rosemary flakes. I wrapped in stretch wrap and let this rest in the fridge overnight.
2. I had the lump mounded in the front of the kamado and you can see that the meat was in the back for indirect cooking.
3. I did it 20 minutes (40 total) per side. (I probably didn’t need to flip it)
4. The internal temperature is the important part and 40 minutes (give or take a few) on my setup gives me an IT of 115. Your setup may yield a different time so just monitor the IT and you’re good. You could also smoke it longer at a lower temp or shorter at a higher temp so long as you achieve 115 IT.

Hope this helps.

Another Tri-Tip post.

DerHusker

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chriscw81

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Skidder

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Smoking Westy

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Tool SmokinBBQ

Guest

DerHusker

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Ryan Chester

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DerHusker

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columbia1

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lastmajordude

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somebody shut me the fark up.

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somebody shut me the fark up.

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