PDA

View Full Version : Tri-tip help please.


haroldaugustine
07-24-2014, 03:40 PM
Hi, I'm new to kamado style grillin' (Char-Griller Akorn). I've cooked a 4.5lb pork butt with success (250 indirect for about 8hrs I think it was). I've cooked a 4lb pork tenderloin and had success starting at 250 (indirect) then ramping to 325 staying indirect (can't remember my internal temps-rats).

I'm now looking to cook a 2.6lb tri-tip. I have my rub picked out (John Henry's Summer Peach Rub) but I'm not sure whether to go indirect low and slow or direct at around 350. Also I'm not sure on what kind of an internal temp I should be looking for.

Any help given would be greatly appreciated.

DownHomeQue
07-24-2014, 03:49 PM
I like indirect... at 275 to 300 get the color you like.. and then foil.. But the majority here will say Grill like a steak.. problem with me is i don't eat Rare/med rare meat.. i do mine like an overdone steak.. smoke for an hour or so.. then wrap.. with a little liquid.. until it falls apart.. lol thats me though ..

SPRfree
07-24-2014, 03:51 PM
I'm no expert chef but this is what I do...indirect to an internal temp of 105 then direct for a reverse sear to internal temp of 125.

I use an Akorn with a diffuser (a cast iron griddle covered in foil) which I remove and crank up the grill temp for the reverse sear.

Fwismoker
07-24-2014, 03:55 PM
Reverse sear is my choice for tri's.

I cook to 130 then do a fire sear...usually with the Big Poppa at sear level.

Some cook to lower temps because they can't sear fast.

Shagdog
07-24-2014, 03:57 PM
It really depends on how you like your steaks/Roast beef cooked. I like to slow cook it to within 5/10 degrees of my target temp, then give a quick sear.
http://i791.photobucket.com/albums/yy197/Shagdad1126/11BFE30E-C138-423E-BDE3-8A9503171DCC_zpsyoj3xeo8.jpg (http://s791.photobucket.com/user/Shagdad1126/media/11BFE30E-C138-423E-BDE3-8A9503171DCC_zpsyoj3xeo8.jpg.html)

1buckie
07-24-2014, 04:02 PM
That's both ends right there.....well done & rare / med. rare......

Take your pick..........

I do Inject, quick sear, roast @ 250~275 'till 150 or so (1-1/2 hr.?).....but most folks will screech no, med. rare!!!, if that's the suggestion.....done it for decades.....

http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Mothers%20Day%20TriTip/MothersDayTriTip071.jpg

haroldaugustine
07-24-2014, 04:06 PM
The "reverse sear" is something I have not heard of before. Actually I have not knowingly had tri-tip before...but I was told it's good. I have the Akorn diffuser.

I guess the trick is to bring the internal up on indirect then remove the diffuser and ramp up the grill temp. To what heat should I ramp it up to, or just go wide open on both dampers?

voidecho
07-24-2014, 04:18 PM
I always do a normal sear. I marinate them in soy sauce, chopped garlic and crushed black pepper for a few hours. I then sear them off on both sides to get the crust I'm looking for (careful not to let the fire get out of control when the fat side is down), then move them off to indirect heat anywhere from 250-350 until my probe reads 130. I pull them off and let them sit for 10 minutes or so.

Make sure you slice them correctly against the grain. There's a good youtube tutorial out there.

I serve mine with a horseradish cream sauce. Sour cream, horseradish (or beaver horseradish cream), dijon mustard, worcechester sauce and black pepper.

One of our favorite meals.

I've never messed with reverse sear only because I think it's easier to get the proper amount of sear at the beginning of the cook. If I want to pull them at 130 I wouldn't know when to start searing them. 120? 125?

Do you reverse sear guys get a better sear at the end than at the beginning of a cook? What's the benefit?

1buckie
07-24-2014, 04:24 PM
yes, get close to the finish temp for how you'd like it done, get the cooker up high 450~500 & just pretty quick put a crust on it....won't hurt it to rest a minute while you re-arrange the cooker......

There's different grains in one piece......

Cut Map:

http://i1223.photobucket.com/albums/dd520/1buckie/2014/1111/7313tritip2.jpg

haroldaugustine
07-24-2014, 04:29 PM
Wow, I really appreciate the info. The cut map is very helpful. Thanks to everyone who has replied as of now or will reply. I'll be doing this over the coming weekend. Can't wait. Makin me hungry now.

voidecho
07-24-2014, 04:41 PM
Just a clarification...that's not the cut map. That's a map of the grains.

You cut vertically along that black line in the center to separate the tri-tip. Then you cut the opposite directions of those white lines, that way you're cutting against the grains.

speedrcer1
07-24-2014, 04:41 PM
The reverse sear is spot on. Tri-Tip is an awesome cut and deserves perfection.
Pick your doneness, say 130-135 for med rare. Cook it low (250-275) to about 10 degrees below, 120 in this case.
Then take it off and very loosely wrap.
Now get your cooker cranking as hot as you can. 600 if you can. You really need to do this as fast as you can as the meat temp will rise a bit. I have the luxury of 2 grills on my deck. (3 if you count the empty tank gasser) So I do the low part indirect on a kettle. Then immediately move it to a 600+ Bubba Keg.
If you only have one cooker, I would have a full chimney fully lit just waiting to go on when you pull the meat.
Then 2 mins per side.

Someone else posted a slicing chart. (Great job) It is so important to slice it against the grain.

The reverse sear is an awesome method for cooking any thick cut of meat.

If you really want to research it, it is really a relative of a cooking method called Sous Vide. I'll let you look into that.

Have fun with it and enjoy! You will do great.

Tricky
07-24-2014, 04:42 PM
I guess the trick is to bring the internal up on indirect then remove the diffuser and ramp up the grill temp.

Yup. Just remember to stop when the IT is still below your target temp, because the IT will still rise while you're searing it (and of course will still rise further while it rests after you pull it off). If you cook it until you're exactly where you want it to end up and THEN ramp up the heat for a sear, you're obviously going to overshoot your desired IT.

voidecho
07-24-2014, 04:43 PM
Cut where the blue lines are...

How To Carve A Tri-Tip Roast - TVWB - virtualweberbullet.com - YouTube

1buckie
07-24-2014, 04:43 PM
Just a clarification...that's not the cut map. That's a map of the grains.

You cut vertically along that black line in the center to separate the tri-tip. Then you cut the opposite directions of those white lines, that way you're cutting against the grains.


Correct, sorry.....GRAIN map......

Kaid
07-24-2014, 04:44 PM
I do indirect with a quick sear at the end - let it rest for 10 minutes or so under foil and then slice against the grain.

voidecho
07-24-2014, 04:46 PM
So...my question is, what are the benefits to reverse searing rather than searing at the beginning of the cook.

I'm not trying to be obtuse, it just seems like it's more work and your timing has to be perfect to get the right amount of sear without over-shooting your ideal internal temperature.

If there's no benefit, I don't see why I'd switch. If there's definitely a benefit, I'd certainly consider changing my method.

Thanks

speedrcer1
07-24-2014, 04:57 PM
So...my question is, what are the benefits to reverse searing rather than searing at the beginning of the cook.

I'm not trying to be obtuse, it just seems like it's more work and your timing has to be perfect to get the right amount of sear without over-shooting your ideal internal temperature.

If there's no benefit, I don't see why I'd switch. If there's definitely a benefit, I'd certainly consider changing my method.

Thanks

The benefit is even doneness top to bottom. Getting it to near the desired doneness at a low temp allows the center of the meat to get closer to the temp of the top and bottom of the meat. During a hot and fast sear allows for the top and bottom to be a much higher temperature than the center.
It only is good for thicker cuts. A flank or skirt would not benefit doing a reverse sear.
Hope this helps.

EDIT: A good wired thermometer is a great help also.

guero_gordo
07-24-2014, 04:58 PM
In general, I like my beef rare, but my favorite tri-tip place on earth, St. John's in Sunnyvale, does theirs well done, so I have no objection if you keep it juicy.
They go direct, but pretty far above the wood:

https://irs0.4sqi.net/img/general/152x152/EFDVH31BR1Z241V1LG4HE3I1WUNOABF3ZIWWDNTOEA2PSXZL.j pg

rickr96
07-24-2014, 05:47 PM
Tri-Tips are family favorite and we do several each month.

Tri-Tips are a California favorite and I believe most are grilled over direct heat and treated like a big steak. If you want a firm, steak-like "bite," to the meat that is how to do it.

The indirect reverse sear method is good too, but seems to give the Tri-Tip more of a roast like appearance and bite. When doing it this way I drizzle a little Worcestershire Sauce over the meat, add some granulated garlic and my basic beef rub. I cook at 275 until I reach about 110 internal, they move to a high, direct heat to finish. 130 - 135 is med rare, taking it to 140 - 145 gets you to med.

I will echo what was said above... The internal temps will continue to go up a bit after you pull it off the direct heat... So I use the low ranges pulling at 130 or med rare, and the other at 140 for the family that wants it more well done.

Both direct and reverse sear result in great tasting meat... and my family likes it both ways.

JLStout
07-24-2014, 11:50 PM
Concur with everyone else on the reverse sear. I would not recommend using the peach rub. Keep it simple. Rub with evoo and use salt and pepper or Montreal steak seasoning. Make sure you slice across the grain! It will be tough otherwise.

Danny B
07-25-2014, 06:03 AM
This was my last reverse sear tri tip:

http://i1328.photobucket.com/albums/w537/dblackshear1/Mobile%20Uploads/C1319D50-DB9E-485E-81B0-84B6B7BC6005_zpsnvrxnzkm.jpg (http://s1328.photobucket.com/user/dblackshear1/media/Mobile%20Uploads/C1319D50-DB9E-485E-81B0-84B6B7BC6005_zpsnvrxnzkm.jpg.html)

Indirect for 25-30 minutes to about 110-115 then seared for 1.5 minutes per side. Rub was salt, pepper, onion powder, season salt and granulated garlic. Definately didn't over cook it.

Danny B
07-25-2014, 06:24 AM
Plated pic:

http://i1328.photobucket.com/albums/w537/dblackshear1/Mobile%20Uploads/54056050-35F8-4A21-8D52-8AE396C30134_zpszaaujg11.jpg (http://s1328.photobucket.com/user/dblackshear1/media/Mobile%20Uploads/54056050-35F8-4A21-8D52-8AE396C30134_zpszaaujg11.jpg.html)

SpartaChris
07-25-2014, 07:39 AM
I cook a lot of tri tips- They're my girlfriend's favorite! However, she's not a fan of pink meat, and likes everything well done.

My method is this: Season with salt, pepper and garlic powder only. Keep it simple.

Smoke it low and slow until I get about 135-140. Wrap it straight- don't add liquids, because there's no need. Tri Tip has plenty of fat that will render out and make it's own juice (Refer to my picture). Take it to 175, then pull and rest it.

I'm going to try a reverse sear on my next one, but the above recipe is the one I've been using with great success.

BBQDane
07-25-2014, 08:13 AM
You also have the possibility to cook your tri-tip like a brisket.
That would then be a "Trisket" :thumb:

Here is a link of my Trisket:
http://bbq-brethren.com/forum/showthread.php?t=190954

I hope your tri-tip ends up great and delicious.

1buckie
07-25-2014, 08:29 AM
They can take a lot of different ways of cooking, finish temps, etc.

This one got going a little too hot & fast, pulled, wrapped & this is the juice when opened in 1/2 hr.
A medium injection, but nothing added at wrap.........

http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Mothers%20Day%20TriTip/MothersDayTriTip076.jpg

Well done, but with that amount of juice to pour back over, it will stay juiced up & tender for quite awhile.....

Just made art out of the fatcap.......

http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Mothers%20Day%20TriTip/MothersDayTriTip089.jpg

Like Guero__gordo says, if it's tender & juicy, doesn't matter.....

http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Mothers%20Day%20TriTip/MothersDayTriTip065.jpg

3/8" slab, tenderbender...........

http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Mothers%20Day%20TriTip/MothersDayTriTip067.jpg

BB-Kuhn
07-25-2014, 11:40 AM
I cook mine one of two ways - both hot and fast and both with hickory wood thrown in with charcoal:

A: hook and hang in the PBC - 30-40 min or so is great for medium rare with a crust
B: similarly, I put my cajun bandit stacker on my OTG and cook directly over a hot fire with elevation (my closest to simulate a santa-maria grill I guess). Flipping often (every 5 minutes or so) - not even sure how long it takes, since I never really walk away I just cook until it feels done. Probably 25-30 min or so i'd wager.

I like B the best - it gives more of a char crust/bark than the PBC does, and has a bit more contrast between the char and crispy outer and the warm soft and juicy center.

BOTH are delicious. The few times i've done them low-and-slow they have come out just fine, but I absolutely don't see any advantage to it in taste/tenderness/timeframe/juicyness/etc.

haroldaugustine
07-27-2014, 08:01 PM
Well guys, I did my tri-tip today. Went low/indirect to 130 using apple wood for smoke. Pulled it at130 and (I misread the helpful hints) and ran the Akorn to 600 direct for the sear. I got the sear alright. Charred one side, flipped it then took it off when internal hit 145. I passed up med rare and ran right into medium (maybe past that at 155 internal) while resting. It was my first try. It was edible but more done than we would have liked. Next time I'll pay a lot more attention to everybody's helpful hints about sear temps and internal temps. Thanks to everyone who gave me help on this one.

voidecho
07-27-2014, 08:26 PM
If it's way overdone, just make some chili out of it. You'll get it next time. The sear first, then indirect method is easier. Way less chance of overcooking it as you don't need to guess when to pull it.

Piggysquealers
07-27-2014, 09:00 PM
I traditional sear 5 minutes per side and then move to indirect for 20-30 minutes flipping every five. Internal temp of 125-130. Drag a fork across the meat after it's cooked and you'll see the grains, cut against them. I like a sweet tangy bbq sauce for dipping, but I'm looking into board sauces now. Sauces utilizing the juices from the cutting board.