Reverse seared tri tip on the LSG pellet

[Westx]

A couple Tri Tips reverse seared today. Smoked to 120° then took them too them off and let them rest about 20 minutes while my grill grates got hot. Seared for a total of 4 minutes per side to an enternal temp of 133°. Once pulled wrapped them in foil for 15 minutes before I sliced them up. These were prime from Wild Forks foods.

 

[Stingerhook]

Very nice Wes.

 

[Big George's BBQ]

That looks really good

 

[Smoking Piney]

They look great! :thumb:

 

[Gnarlbecue]

Those look amazing!

That color is glorious.

Very nice work!

 

[pjtexas1]

Feel free to cook one of those at the bash.

Sent from my SM-G996U using Tapatalk

 

[ModelMaker]

How many folk are you feeding? That's a lot of sliced meat!
Ed

 

[BBQ Bacon]

Bet that was delicious.

 

[4ever3]

Beautiful!!!

 

[Westx]

How many folk are you feeding? That's a lot of sliced meat!
Ed

Five very hungry adults and sandwiches for lunch a couple days this week.

 

[16Adams]

Take notes folks, school is in session.

Look great

 

[Itsdone]

Take notes folks, school is in session.

Look great

I am bout to thaw out a Tri Tip, and show you guys what i call a SSS method. Stands for Smoke, Sear, and Slow. Charred crust, Thin band of smoke ring, thin band of grey, perfect medium rare center. And an Au jus to die for.
"Take notes folks"


BTW, reverse sear is a gimmick. Just like the keep flipping chick.