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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-29-2013, 08:32 PM   #1
Fatalis
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Default 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?
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Unread 03-29-2013, 08:52 PM   #2
Ron_L
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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.
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Unread 03-29-2013, 09:57 PM   #3
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Quote:
Originally Posted by Ron_L View Post
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.
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Unread 03-29-2013, 10:12 PM   #4
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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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Unread 03-29-2013, 10:14 PM   #5
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Quote:
Originally Posted by StokeMySmoke View Post
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!
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Unread 03-29-2013, 10:17 PM   #6
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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.
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Unread 03-29-2013, 10:20 PM   #7
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Mine almost always are 45 minutes at that temp. IT should be about 130. No sear.
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Unread 03-29-2013, 10:32 PM   #8
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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.

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Unread 03-30-2013, 12:01 AM   #9
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Quote:
Originally Posted by el_matt View Post
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..
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Unread 03-30-2013, 12:55 AM   #10
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Quote:
Originally Posted by martyleach View Post
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?
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Unread 03-30-2013, 01:16 AM   #11
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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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