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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 11-30-2012, 10:02 PM   #16
Babbling Farker

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Join Date: 05-26-07
Location: Southern California

Originally Posted by BBQ PD View Post
Tri-tip is nothing more than a big steak, so don't try and over complicate it. Cook it like a steak, let it rest, and slice. I cook hundreds of pounds of it, and I find that letting it rest for up to an hour works best. I cook it over direct heat, and it usually only takes 25 minutes to reach an internal of 125. Throw those babies in a warming box (Cambro, ice chest, whatever you have) an after an hour, you have Tri-tip heaven. So timing wise, once your cooker is up to temp, 1 1/2 hours and you're ready to serve. I know a lot of folks like to smoke then reverse sear, but were talking a steak, and IMHO, a steak should be cooked like a steak .
Well said. Treat it like a steak if your slicing it. Still treat it like a big steak if your going longer. Rare, medium rare will serve you the best because it is a lean cut.
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Old 11-30-2012, 10:48 PM   #17
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We prefer smoked tips cooked at around 300 degrees. We get our tri-tips from Costco and they have been carrying prime for about a year now. Let the tip rest up to an hour tented and they will cut like butter with a good and sharp knife. For a special treat, lay some fleur de sel, finely diced garlic, chopped rosemary and a little bit of olive oil on your cutting board and slice the tip on this Board dressing. This will cause you to receive praise!
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Old 11-30-2012, 11:26 PM   #18
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Yup, I cook my pretty hot either over oak or oak wood for smoke. Temp is between 300 and 350 on the Weber Kettle, Hasty-Bake....whatever. Think steak and you can't go wrong. Usually a tri-tip takes me 30-40 minutes until IT hits about 125, then I do a quick (2 minutes per side) reverse sear to give me a rare/med rare piece of meat. I then let it rest for as long as my wife will allow (30 minutes or so).
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Old 11-30-2012, 11:38 PM   #19
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What Big Brother Smoke said about dressing the board is a great idea, I always forget to mention that. It works so well.
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Old 12-01-2012, 12:14 AM   #20
El Ropo
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There is a general thread of info here.. don't cook it like a chicken! It's done when it hits 130. No, cooking to 145 won't help.

Personally I like reverse sear on the weber kettle. Start off at around 250-275 indirect till IT hits 115-120. Pull off cooker, stoke up fire for a few minutes, then toss on direct heat for couple minutes a side. Remove and rest for 30 minutes loosely tented under foil. The end result will be a perfectly cooked piece of meat that shows med rare from end to end and side to side.

*edit* The above video that shows how to properly carve a tri tip is golden. If you slice it with the grain, you won't get it(the nirvana).
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Old 12-01-2012, 01:38 AM   #21
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Join Date: 05-04-08
Location: Boise, Idaho

You want to cook tri-tip like a big ol' steak. Smoking is not your friend with
this cut. Use what I call a "Red Neck Sous Vide" method, which is also
known as "reverse sear". Cook the roast indirect until it hits about 110*
internal, then sear it over direct heat (400-500*) for about three minutes
per side, to a finished temp of about 125-130*. You're looking for a
beautifully dark, but not charred crust.

Let the roast rest for at least 10 minutes, and then cut it across the grain
1/8" to 1/4" thick.

All you need for seasoning is kosher salt, fresh ground black pepper, and a
little granulated garlic.

I hope this helps,
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Old 12-01-2012, 01:40 AM   #22
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Originally Posted by landarc View Post

I like to tie my tri-tips if they have a long tail on them. I just take some twine and tie the thin tip back on itself a couple of inches, evens out the cook.
Great tip (no pun intended). Thanks!

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