Picked up a tri tip on the way home. What internal temp am I looking to achieve before pulling? Any tips, tricks, suggestions or brilliant advice greatly appreciated! Thanks in advance!
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Tri Tip Advice Needed
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Charter Member
- Sep 2014
- 778
- Kingwood, TX
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Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic
Sure, if outside looks good to you. I like a little more color for the crust. Take it up to near the temp you like if your not searing separately. Actually I tried searing it on the grate, lid off, in the PBC after it made it to around 115 and came out nice too. Just watch to not overcook it.
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Charter Member
- Oct 2014
- 130
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Pit Barrel Cooker
Maverick ET-733
Weber Smokey Joe Gold
Weber RapidFire Chimney
ThermoWorks RT600C
Weber RapidFire Compact Chimney
POS Gas/Charcoal/Smoker Grill (entering retirement soon)
Brinkmann All in One (about to go to the scrapheap)
Thanks everyone. It came out great. Pulled at 130 degrees and sliced thin. I didn't notice at first but it was a pre-marinated job which I won't do again.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7691
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I smoked a tri-tip last night on my PBC too. I put Noah's PBC Meat and Game rub on it about 8 hours earlier. Smoked over Kingsford Competition coals for 40 minutes. Took it off at 115 and seared it on a screaming hot square cast iron griddle with about 1 Tbl peanut oil. The griddle was placed in the center of my Summit 670 gasser and heated for about 15 min with all burners going before pouring the peanut oil and putting the tri-tip on it. Flipped that steak every 30 seconds or so for 10 minutes to 130 degrees. Wowza was that ever a tasty tri-tip--perfectly done with a nice brown crust. I'm looking forward to fajitas with the leftovers.
Kathryn
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