Hey guys how long to cook tri tip?

Fatalis · 03-29-2013, 08:32 PM

I got mine in the uds at 370, its 2.7 pounds and I don't really want to keep taking the lid off. Should I check it after 1 hour and then sear it?

Ron_L · 03-29-2013, 08:52 PM

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 · 03-29-2013, 09:57 PM

Quote:

Originally Posted by Ron_L

An hour may be too late at that temp. You probably don't need to sear it, however. It should have a nice crust.

Agreed. An hour at 370 will probably be far too long.

StokeMySmoke · 03-29-2013, 10:12 PM

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.

CharredApron · 03-29-2013, 10:14 PM

Quote:

Originally Posted by StokeMySmoke

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.

Or icing!

1MoreFord · 03-29-2013, 10:17 PM

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 · 03-29-2013, 10:20 PM

Mine almost always are 45 minutes at that temp. IT should be about 130. No sear.

el_matt · 03-29-2013, 10:32 PM

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

BigBellyBBQ · 03-30-2013, 12:01 AM

Quote:

Originally Posted by el_matt

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

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 · 03-30-2013, 12:55 AM

Quote:

Originally Posted by martyleach

Mine almost always are 45 minutes at that temp. IT should be about 130. No sear.

I'm on this too, just a tad higher at 135 for me..... Wife likes 160-170?

mbshop · 03-30-2013, 01:16 AM

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.

03-29-2013, 08:32 PM	#1
Fatalis Got Wood. Join Date: 12-31-12 Location: CA	Hey guys how long to cook tri tip? I got mine in the uds at 370, its 2.7 pounds and I don't really want to keep taking the lid off. Should I check it after 1 hour and then sear it?

03-29-2013, 08:52 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	An hour may be too late at that temp. You probably don't need to sear it, however. It should have a nice crust. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

03-29-2013, 10:17 PM	#6
1MoreFord Babbling Farker Join Date: 03-14-05 Location: Central Arkansas Name/Nickname : Joe	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. __________________ Joe Falcon MK V gaseous grill w/Grill Grates, OK Joe Longhorn w/ vertical - now gone, Char Griller Akorn, Camp Chef PG24SG, Weber 22" OTG w/SNS components

03-29-2013, 10:20 PM	#7
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Mine almost always are 45 minutes at that temp. IT should be about 130. No sear. __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

03-29-2013, 10:32 PM	#8
el_matt Babbling Farker Join Date: 12-08-09 Location: Turlock, California	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 __________________ "Grandpa, you make the best meat, EVER!!"

03-29-2013, 10:12 PM	#4
StokeMySmoke Is lookin for wood to cook with. Join Date: 03-12-13 Location: Planet Claire, WI	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.

03-30-2013, 01:16 AM	#11
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca	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. __________________ george spam, can't live without it