|Banner advertisements by bbqads.com|
In Reply to: Re: cooking, smoking a tri-tip posted by Ron on January 13, 2012 at 10:53:11:
Good comments here about cooking Tri-Tip. I cook a few hundred every year and what I have found is that to smoke at 300 deg. until internal temp. is 125 then toss on the grill for a couple of minutes to sear the outside and make it look pretty and then we put in cambro for an hour. Yes, an hour is what we do for catering as it gives us two important things. First, it gives the meat time to rest and continue cooking a bit so it comes out med rare and second it gives us time to get everything else done. At home I do the same thing. it just turns out perfect every time. Tri-tip is more like a steak than a brisket and slow cooking for a long time will ruin it just like it would a steak. You can reverse sear it or sear it after smoking. A commercial rub like Suzie Q's or the Rub Co's tri-tip rub will get you started in the right direction. Watch the salt and make sure you don't over salt it. I set up a carving station because they dry out pretty quickly or I put carved slices in chafer with au jus if the crowd is really big.
The BBQ Forum Home Page