Tri-tip on gmg db

[JamesHomola]

Hey guys first time posting! I have made 5 or so tri tips n they always turn out excellent. I go 220 tell meats at 110-120 pull them off n crank the heat to 500 n "sear" them tell it is 135-140. I think my next one I will start out at lower temp n try get more smoke. Let me know what u guys think n I would like to hear of your experience with the always beautiful tri tip!

[TripleB]

Hey James. Welcome to the site. My 2 cents - I don't smoke Tri-tips. The reason I don't smoke it is because it is a primal cut. I use a couple rubs and mop sauce. And I grill it to the desired bark or caramelization I want, then put it over to the other side of the grill and indirect it till it reaches 130-135.

But as I said, my 2 cents. I'd go by the old rule... "if it ain't broke, don't fix it".

Post some pictures sometime. I'd love to see them.

[OSB]

Welcome JamesHomola . I cooked a Tri Tip recipe I found last night. You can follow the cook at the link below. Its worth a go.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/469865-show-us-what-you-re-cooking-volume-9-spring-2018/page47

[Fire Art]

I like the other end of the cow but that’s the way I do 2” chuck steaks but I target finish at 130 Jackson Wyoming welcomes you

[Spinaker]

Welcome to The Pit!

I do my Tri--Tips a lot like you do. Smoke or roast until about 115 F, then I love to throw it over live fire for the sear. The best TT I have made was over a camp fire, on the banks of the Yellowstone River. (The setting may have had something to do with that!) That was an incredible day all around!

What are you cooking your TT on?

[EdF]

Yeah, the setting may have mattered! ;-)

[Spinaker]

LOL. No doubt. EdF

[JamesHomola]

I have a Daniel Boone gmg.

[RonB]

Welcome to The Pit.

[Oakgrovebacon]

Welcome to the pit from Southern Illinois! I have been doing Tri Tip in sousvide at 131 for 6 hours and then searing over warp 10 charcoal fire. Pull at 140. My wife likes a little more done, so last one I cut at the (elbow)
and seared her end a little more to 145 ish. I still had leftovers for lunch for a couple of days.

[Skip]

Welcome to The Pit where Tri Tip is always a treat!! I Sous Vide mine @ 134* for 12 Hours then sear over charcoal. Like Oakgrovebacon some of my Family likes it a little more done.

[Baltassar]

Pretty much the same for me. I sous vide to 130 for at least six hours, chill, smoke plus re-therm, then sear. My Costco has prime tai-tip. Haven't bothered with steak in a while.

[CaptainMike]

D, all of the above. Plus Santa Maria style.