Going to try a Tri-Tip for the first time.

4-5 cloves garlic minced
3 Tbsp finely chopped fresh rosemary
1 Tbsp chopped freah thyme
Zest of 1 lemon
3 Tbsp kosher salt
3 Tbsp freshly ground pepper
(You might need to double this, depends on size of tri tip)

Brush tri-tip with evoo, coat with herb rub

Cook over direct heat and sear, move to indirect heat and cook to temp, I go medium rare

No need to brine or inject, just do your favorite beef rub and smoke to 133 IT and then do a quick sear on both sides over some hot coals. This will be a beautiful medium to medium rare.

The most important thing is to cut it against the grain, look up good directions on doing it...trust me.


Follow these instructions and you'll have a perfect tri tip.

In California we do it Santa Maria style. You can use Suzy q prepared rub or just simply season the tri tip as you would a steak. Generous sea salt or kosher salt, fresh ground black pepper, granulated garlic and some dry parsley. Let it sit on the counter while you get the fire ready for a reverse sear. Indirect cooking until 120 than on direct until its nice and seared. Temp should be around 135 or so for a nice medium as the temp will rise a little bit when rested. Slice against the grain and serve.

I will actually be doing tri tip tomorrow.

Good eatings

Vince

Heres how I do them.

1. Prepared meat first with a little fresh ground sea salt, then fresh ground pepper, then some whiskey steak seasoning and finally some rosemary flakes. I wrap in stretch wrap and let this rest in the fridge overnight.
2. I mound the lump in the front of the kamado and you can see that the meat was in the back for indirect cooking.
3. I do it 20 minutes (40 total) per side. (I probably didn’t need to flip it)
4. The internal temperature is the important part and 40 minutes (give or take a few) on my setup gives me an IT of 115. Your setup may yield a different time so just monitor the IT and you’re good. You could also smoke it longer at a lower temp or shorter at a higher temp so long as you achieve 115 IT.
5. Remove and tent with foil.
6. Now open up your vents to get your kamado / grill to around 550 to 600 degrees. Once it's there sear the Tri Tip for approx 5 minutes per side and you'll be at a IT of approx. 130 to 135 which is IMHO the perfect temp for Tri-Tip. It doesn't do well if cooked past medium and is better as medium rare.

Hope this helps.

Here's a link of one of my cooks.

http://www.bbq-brethren.com/forum/showthread.php?t=145302&highlight=Tri+Tip

I am a little diffrent when it comes to tri-tip been doing this a while and here's my wet recipe

1. 2- 1/4cup vegtable oil
2. 2- 1/4cup water
3. 1- 1/4cup vinegar
4. 1- 1/4cup montreal steak seasoning from mccormicks

I put in ziplock back and mix i put tri-tip in overnight
next day I reseason with salt and pepper lightly put on my WSM and get it to 130 and foil for 20 minutes has never failed me the best tri-tip I have ever had and I have had many!

Nice thread!

My Santa Maria rub just consists of equal portions of kosher salt, freshly ground black pepper and garlic powder.

Cooked my first one Thursday night (actually cooked two). I seasoned one with fresh ground S&P and the other with a Santa Maria rub. I put the rub on that morning and placed them back in the fridge. Took them out and placed on the counter 1 hour before going on the BGE. I cooked them at 275 on my adjustable rig (with heat diverter) and removed when they hit 110* and foiled. Brought the egg up to 700* and seared a couple minutes on each side and they were pretty awesome. Four guys ate 5.5lbs of tri-tip and none left. I will definitely do this again.

I had to order mine from a local butcher and it was 8.99 a lb. I need to find another source.

kds9547 said:

Cooked my first one Thursday night (actually cooked two). I seasoned one with fresh ground S&P and the other with a Santa Maria rub. I put the rub on that morning and placed them back in the fridge. Took them out and placed on the counter 1 hour before going on the BGE. I cooked them at 275 on my adjustable rig (with heat diverter) and removed when they hit 110* and foiled. Brought the egg up to 700* and seared a couple minutes on each side and they were pretty awesome. Four guys ate 5.5lbs of tri-tip and none left. I will definitely do this again.

I had to order mine from a local butcher and it was 8.99 a lb. I need to find another source.

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Here at my local butcher, I've seen them on sale three different occasions over the past 4 or 5 months for $3.99/lb.

Keep it simple with tri tip! I would second the call to use Montreal steak seasoning also...

BBQDaddio said:

In California we do it Santa Maria style. You can use Suzy q prepared rub or just simply season the tri tip as you would a steak. Generous sea salt or kosher salt, fresh ground black pepper, granulated garlic and some dry parsley. Let it sit on the counter while you get the fire ready for a reverse sear. Indirect cooking until 120 than on direct until its nice and seared. Temp should be around 135 or so for a nice medium as the temp will rise a little bit when rested. Slice against the grain and serve.

Click to expand...

+1. Tri-tip is fantastic.

I consider myself to be a bit of a tri-tip master :-D

3 really important things....

1. Rub (don't inject, don't marinade)- keep it simple. The beefy flavor of tri-tip can stand alone. Salt (be generous), Pepper, Garlic, Onion. Parsley flakes optional.

2. DON'T OVERCOOK IT!!! Most people say pull at 130-135, I say NO!! Pull at 125, and let it rest for 15-20 minutes. You are guaranteed tender steak this way. At 130-135, it may end up rising to 140, 145, and unless it's a really high quality piece, you've lost the magic of this cut.

3. Slice ACROSS THE GRAIN!!!! I can't tell you how many times I've had tri-tip sliced with the grain - CRUCIAL MISTAKE. For the most tender perfect slices, slice across the grain. The grain changes directions in the middle. If you think of the shape like a boomerang, you can cut pretty much down the center of it, then rotate each piece length wise.