My tri-tip w/ Pr0n

Gig'em99 · 01-13-2013, 07:35 PM

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 · 01-13-2013, 07:51 PM

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

martyleach · 01-13-2013, 08:04 PM

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 · 01-14-2013, 12:37 AM

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

01-13-2013, 07:35 PM	#1
Gig'em99 On the road to being a farker Join Date: 12-10-12 Location: Richardson, TX Downloads: 0 Uploads: 0	My tri-tip w/ Pr0n 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! __________________ Custom 30"X84" competition-style RF trailer smoker Pecos 20"X60" OS by Old Country BBQ Char Griller 5050 with side box Baby Arm BBQ

01-13-2013, 07:51 PM	#2
thirtydaZe Full Fledged Farker Join Date: 10-20-11 Location: Omaha Downloads: 0 Uploads: 0	And here i sit waiting to pick up chinese....... __________________ Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit

01-13-2013, 08:04 PM	#3
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	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. __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

01-14-2013, 12:37 AM	#4
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	It looks perfect! Nice job! I'm a reverse sear fan too. __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/