Cooked a tri tip tonight. Bought it around lunchtime and dry brined for about 3.5 hours before I threw it on my WSM. I seasoned with veggie oil and BBBR. Used 1 medium sized hickory chunk and 3 or 4 really small pieces that were left over in the bag. My temperature was around 220 for the duration which was fine with me although I would have preferred 225. After I hit 115 I pulled it and wrapped it in foil after about an hour. I removed the midsection of my WSM, bunched up the coals, removed the wood chunks to prevent flare ups, and put the grate on top of the bottom section to reverse sear.
The thinner tip was already about 125 compared to the thick part so I kept that part off the Direct heat. I went about 1 to 2 mins per side and kept flipping and moving until I got readings between 130 and 135. That took about 15 minutes.
The crust was good in parts but ok in others but overall it turned out great. Had a nice little smoke ring and a good smoke flavor in the background.
The thinner tip was already about 125 compared to the thick part so I kept that part off the Direct heat. I went about 1 to 2 mins per side and kept flipping and moving until I got readings between 130 and 135. That took about 15 minutes.
The crust was good in parts but ok in others but overall it turned out great. Had a nice little smoke ring and a good smoke flavor in the background.
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