Beef Not "Rocket Surgery" Tri-Tip

[Strobro]

Stampede recipe

I got a three pack of tri tip from a local restaurant supply/retail store.
This one needed lots of trimming.

* Dry brine (heavily coat with kosher salt)
for 15 minutes then rinse.

* Light sprinkle of Heffer Dust--easy does it 'cause of the dry brine.

* Fairly heavy sprinkle of the salt free Burger seasoning.

* Smoke fat side down for about 2 hours on low (180⁰) ...or... until internal temp reaches 125⁰ (I used Smokehouse Mesquite)

* Crank up the Stampede to "High."

* When Temp hits about 550⁰ or so, flip fat side "Up" for about 4 minutes. (Apple juice spritz optional)

* Wrap in foil for about 15 minutes 'rest' and then serve.
No real grill marks with this method ...but... medium/rare perfection!

* Slicing direction diagram for tri-tip. (Slices not to scale. )

How easy is that?
Perhaps the tastiest beef I have ever eaten.

 

[LincolnLog]

Thanks for this, so glad to hear it. I’ve tried it on my stampede twice and both times it wasn’t right. I was starting to think I would have to relegate all future tri tips to the ol Weber gasser

 

[Strobro]

I was starting to think I would have to relegate all future tri tips to the ol Weber gasser

I have done two more since
I did the 15 minute dry brine each time.
Each was extreme smoked (180⁰) for 1½ to 2 hours
The last two tri tips I used Rec Tec's Casanova seasoning alone-- came out great.
The only changes I have made has been seasoning and internal temp.

 

[Beach Bum]

Thanks a bunch for posting this one. Yesterday I had two beautiful tri-tips staring at me and saying cook me. I saw this post and off to work I went. My only variation was a light coat of olive oil and Heffer Dust for seasoning. The times and temperatures were right in line with yours.

 

[Strobro]

Thanks a bunch for posting this one. Yesterday I had two beautiful tri-tips staring at me and saying cook me. I saw this post and off to work I went. My only variation was a light coat of olive oil and Heffer Dust for seasoning. The times and temperatures were right in line with yours.

Awesome ... what temp did you pull them off the grill?

 

[Beach Bum]

I finished at 140. I increased the heat around 125 and kept a close eye on it.

 

[cutplug]

Rocket Surgery? ROTFLMAO
More like Brain Science I guess...