Tri tip experiment

[RHEINLEIN]

I did a low temp cook followed by a reverse sear.
One Tri tip heavily seasoned with Weber Chicago Steak spice.
On the 590 LO setting (175-180) for approximately 2 hours to an internal of 115 degrees, Then onto a reverse sear of 450 degrees on the Weber gasser for 10 minutes (internal 135).
Note: some slices were cut with the grain but actually quite tender.

Really nice weekday dinner!

 

[Roaniecowpony]

Tri-tip is one of my favorite cuts of beef. I love a great brisket, but tri-tip has a special place in my belly.

 

[Greg Jones]

Tri-tip is one of my favorite cuts of beef. I love a great brisket, but tri-tip has a special place in my belly.

I love Tri-tip also. Not about Tri-tip but brisket, for dinner last night I fixed leftover brisket for my wife and I made fresh shrimp for myself. I’ll probably have to forfeit my BBQ card for saying this, but I just don’t care that much for the heavy flavor of brisket of brisket anymore.

 

[RHEINLEIN]

I can relate to that. Tri tip has a nice sirloin flavor and not overboard on fat as brisket.

 

[Jim6820]

I love Tri-tip also. Not about Tri-tip but brisket, for dinner last night I fixed leftover brisket for my wife and I made fresh shrimp for myself. I’ll probably have to forfeit my BBQ card for saying this, but I just don’t care that much for the heavy flavor of brisket of brisket anymore.

Naw, @Greg Jones, you can keep your BBQ card. And, even though I still like brisket, we can still be friends since I also like shrimp salad.

I’m doing a brisket-style chuck roast for dinner. Originally, I was going to do a tri-tip as I thought I had one in the freezer, but I was wrrrrrrr…, uhhhh, I was wrrrrr. I was mistaken.

Glad we can get back to talking about actually cooking on the forum. Seems like the last few days have been more about turning on the grill remotely…or, not.

 

[Roaniecowpony]

...

I’m doing a brisket-style chuck roast for dinner. Originally, I was going to do a tri-tip as I thought I had one in the freezer, but I was wrrrrrrr…, uhhhh, I was wrrrrr. I was mistaken.

...

You were just thinking about the future. No mistake there.

 

[Wthortho]

I did a low temp cook followed by a reverse sear.
One Tri tip heavily seasoned with Weber Chicago Steak spice.
On the 590 LO setting (175-180) for approximately 2 hours to an internal of 115 degrees, Then onto a reverse sear of 450 degrees on the Weber gasser for 10 minutes (internal 135).
Note: some slices were cut with the grain but actually quite tender.

Really nice weekday dinner!

View attachment 21371

View attachment 21372

Recently did the same but with a classic Santa Maria rub. Quick winner for any night!

 

[Buckeye1]

Great looking cook! Tri tip has become my favorite cut of beef by far. I use similar method, just crank up the bullseye for the sear vs the Weber.
I suggest trying the Traeger coffee rub on a Tri tip.

 

[Motodad1776]

Tri Tip is one of my favorites for sure.

 

[Jim6820]

My local Costco had a few USDA Prime tri-tips today, so I grabbed these:

They were a little pricey at $10.99/lb, but not too bad. Will plan on doing one for dinner later this week; the other goes in the freezer..

 

[RHEINLEIN]

Nice find .
I look forward to your cook detail @Jim6820