Hey guys how long to cook tri tip?
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An hour may be too late at that temp. You probably don't need to sear it, however. It should have a nice crust.
Chezmatt
Full Fledged Farker
Agreed. An hour at 370 will probably be far too long.
S
StokeMySmoke
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I wouldn't worry about time, always cook to temp. I'd pull it when the internal hits about 130 and let it rest a few minutes before slicing.
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Or icing!
1MoreFord
Babbling Farker
This is one of those times I want a digital therm stuck in the thickest part of the meat. A wireless remote with a temp limit alarm would be a plus.
martyleach
Quintessential Chatty Farker
Mine almost always are 45 minutes at that temp. IT should be about 130. No sear.
el_matt
Babbling Farker
All above info is correct, and produces a textbook TT.
Time to ruffle some feathers. Try cooking one like a brisket. Cook one until it has an IT of 190+, and is probe tender. They're fantastic!
This topic horse has been beaten to death, but I still feel that it's a legitimate way to occasionally cook a TT. I still love a nice rare TT, but something different once in a while is nice.
Matt
Time to ruffle some feathers. Try cooking one like a brisket. Cook one until it has an IT of 190+, and is probe tender. They're fantastic!
This topic horse has been beaten to death, but I still feel that it's a legitimate way to occasionally cook a TT. I still love a nice rare TT, but something different once in a while is nice.
Matt
BigBellyBBQ
is Blowin Smoke!
right on here.. however I seem to.just always go back to reverse sear...warm up on one side of the weber go real hot for a few minutes a side then go back to rest....I go by feel,,if I was to temp it comes in at 125 or so...and treat it like a steak.
.or make some nice slices, add a toasted roll with horse radish--slice of oinion--slice of Jalepeno pepper--mayo..sprinkle some kimelwick seeds and MMMMMMMMMMMM!
now as stated above if you go past medium, you have to go all the way to a min 190...200....otherwise ....you just wasted a great meat..
Fishawn
is one Smokin' Farker
I'm on this too, just a tad higher at 135 for me..... Wife likes 160-170?
mbshop
Babbling Farker
there is a fine line between tough and chewy and soft. either at a temp of around 130-140 or a longish cook till cooked through and soft. around here you will find it cooked through but still reasonably soft. i like it at 130 or so so i have never tried to cook one well done till soft.
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