Tri Tip Advice

[Will the Grill]

I'm cooking in a KCBS and NEBS (New England Barbeque Society) event in 2 weeks. One of the NEBS entries on Sunday is Tri Tip. I've never cooked it before and have only tried it once. I was planning on injecting and seasoning it similar to our brisket which I've done very well with in KCBS events. However I'm not sure how to cook it. I was planning smoking it to an internal temp of about 100 degrees and then finish it off over high heat and bring the internal temp to 130 (med rare).

Here in Western NY Tri Tip is unheard of. Any advice from you west coasters would be greatly appreciated.

 

[Smitty]

Tri tip is a really good cut of meat. The way I do mine is I usually cook at 180-200 for about 3 hours. An hour per side and wrap it in foil and throw it back on the drum for another 30-45 min then I pull it and let it rest. I have never injected a tri tip before but I might have to give that a try sometime. I hope that can sort of help you out, Good Luck and let us know how it goes.

 

[Will the Grill]

does it require a higher temp to break it down like a brisket or can it be cooked to med rare?

 

[Salmonsmoker]

You cook tri tip like a steak. It's not a tough piece of meat that takes low and slow and high IT to break down the connective tissue. There are some that do cook it like a brisket, but IMO you'd be ruining a very nice cut of beef. I set my drum to 270F on the drum thermo, cook to 100F IT with the maverick temp. probe, flip cook to 125F, pull off the grill, raise the basket to the high brackets and open the vents full. Let the charcoal come up to sear temp., put the tri back on to reverse sear for 1 1/2 min per side, pull and tent for 10 min. Hello meat coma!

 

[wneill20]

You are on the right track. Smoke it until IT is 110 reverse sear until 135. Make sure you slice across grain let google be you friend