Tri-tip just went on the Pit Boss......moments ago

[Jeepnut28]

225 for two hours then I am going to sear it on both sides at 500 degrees.

seasoned with Montreal steak seasoning.

going to make a caprese salad (Stevey will NOT eat) and wasabi mashed cauliflower (Stevey will NOT eat).

 

[abqtj]

Fuck mashed cauliflower

 

[miwico]

Tri-tip is so damn tasty. Sometimes I’ve found some that were tender like prime rib. I did a concoction with a smoked sausage (high quality) wrapped in a thinly sliced piece of tri-tip and then wrapped in bacon and then smoked. Was one of the best things I have ever smoked. It all kind of turned into a unit.


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[abqtj]

I use ball-tip when I can find it for pepper steak. Super tender compared to other cuts and not much more $.

 

[DieselSJ]

Never was a fan of tri-tip on the smoker. Always grilled them. Medium-high indirect heat until almost done, then over the flame for some char. Pull it off when it hits 130 in the middle.

 

[Jeepnut28]

Never was a fan of tri-tip on the smoker. Always grilled them. Medium-high indirect heat until almost done, then over the flame for some char. Pull it off when it hits 130 in the middle.

it came out really good.

 

[D-Dog]

Never was a fan of tri-tip on the smoker. Always grilled them. Medium-high indirect heat until almost done, then over the flame for some char. Pull it off when it hits 130 in the middle.

This, we eat a lot of Tri-Tip. You can also cook it low and slow like a brisket.

 

[miwico]

This, we eat a lot of Tri-Tip. You can also cook it low and slow like a brisket.

But why? They seem to come out great just on the grill.

 

[D-Dog]

But why? They seem to come out great just on the grill.

I do normally grill just like C5inaz but like to try different ways to cook and flavor profiles.

 

[DieselSJ]

I do normally grill just like C5inaz but like to try different ways to cook and flavor profiles.

Do you cook it to brisket temps or med-rare when you slow cook?

 

[D-Dog]

Do you cook it to brisket temps or med-rare when you slow cook?

Low and slow just like a brisket.

 

[DieselSJ]

Low and slow just like a brisket.

Sorry, what is your finishing temp for the meat itself? 180-190 like a brisket or more like 130-ish?

 

[D-Dog]

I go somewhat in between at 175 and don't wrap and put it in an ice chest like a brisket. I like my tri-tip med rare and not bleeding rare.

having a couple over for dinner tonight and doing a spatchcock baja chicken for taco Tuesday on the Traeger.

 

[Jeepnut28]

 

[Jeepnut28]

 

[miwico]

God dang nice looking!


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