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aerotech11
10-05-2017, 06:16 PM
Hey all. I am doing a tri tip and was planning on doing the reverse sear thing. I had it on the smoker until I got an internal temp of around 120. I was going to let it rest for about 20 minutes then throw it on the sear to finish it off. Problem is we won't be ready to eat for two hours. Question is do I sear it now or can I let it sit wrapped in foil for a few hours then sear it? Right now it is wrapped sitting on the smoker at 212 degrees.
CptKaos
10-05-2017, 07:06 PM
You just turned it into a small brisket. It will still taste good, just not a nice rare chunk of beef.

Larry
aerotech11
10-05-2017, 07:08 PM
Do I even need to sear it before I cut it up at this point??
CptKaos
10-05-2017, 07:11 PM
If seared now would help keep moisture in

Larry
aerotech11
10-05-2017, 07:26 PM
Still got about 40 minutes till chow time. Sear it now the wrap it back up?
aerotech11
10-05-2017, 07:27 PM
It's been sitting in the low heat kettle for over an hour now wrapped. Kettle is at 197 degrees now
tom b
10-05-2017, 07:39 PM
what does the meat temp?
aerotech11
10-05-2017, 08:40 PM
The meat temp was over 160 before I cut it.
tom b
10-05-2017, 09:31 PM
how is it?
aerotech11
10-05-2017, 09:42 PM
It wasn't too bad. Great flavor just not quite tender being close to well done. I can see why you want that bad boy more on the rarer side. It was my first tri tip. Live and learn I guess. Will definitely do it again but better. Thanks
tom b
10-05-2017, 09:53 PM
what did you cook it on and at what temp? how long did it take to get to 120?
Joshw
10-05-2017, 10:17 PM
cooked my first tri tip on the ys640 tonight. Cooked at 250 until 110 internal, then cranked heat to 500 and seared over direct heat for 3 min a side. Turned out great.

https://www.bbq-brethren.com/forum/picture.php?albumid=1090&pictureid=11318
aerotech11
10-05-2017, 10:26 PM
what did you cook it on and at what temp? how long did it take to get to 120?

I cooked on my weber kettle 22.5. Also first time cooking on it. Tried to keep it 250 - 275 best I could. It took about 2 hours to get to 120. Used oak for the smoke. It's gonna take some time getting used to controlling temps on the Weber but I'll get there. I am used to my offset so the kettle was a whole lot different.
aerotech11
10-05-2017, 10:28 PM
Yours looks great Josh. I guess I'll have to do another one. Darn!!
Joshw
10-05-2017, 10:33 PM
Thanks, thought that would give you an idea of temps to shoot for. Everyone likes their beef a little different. To me 120 before sear is too far gone. I like it to be around 130 to 135 when done.
aerotech11
10-05-2017, 10:36 PM
Thanks man. I had some issues early on so had to let them so for 2 hours. I think that's what killed it. Next time.
tom b
10-05-2017, 10:52 PM
Thanks man. I had some issues early on so had to let them so for 2 hours. I think that's what killed it. Next time.

exactly it was the long hold, they don't take long next time a just accordingly
aerotech11
10-06-2017, 10:59 AM
Thanks Tom. I will definitely try it again.
HumboldtSmokeBBQ
10-06-2017, 12:38 PM
You might want to look on you tube on how to properly slice a tri tip roast.
aerotech11
10-06-2017, 12:44 PM
You might want to look on you tube on how to properly slice a tri tip roast.
Thanks. I looked that up as well. The slicing was not a problem. Got that down pat.
Moose
10-06-2017, 01:03 PM
You're on the right track and have gotten some good guidance you can apply to your next tri-tip. Treat it like a large steak and you'll be fine. Plus, they are perfect for reverse searing. Here's a recent tri-tip cook I posted you might enjoy:

https://www.bbq-brethren.com/forum/showthread.php?t=248092