Jazzing Up Tritip

[STEbbq]

So, I am finally getting to plan a more fun cook for the first time in -8 months. I picked tritip because well, I had one that needed to be eaten.

Finding tritip in IL is pretty hard so I ended up with a seasoned one.

What I would like to do though is season it per Sam The Cooking Guy’s recipe.

https://www.thecookingguy.com/cookbook/herbed-tri-tip-recipe

Since it is already seasoned, would that work?

Also, given the seasoning, is this something that I can dry brine with kosher salt overnight?

I see Huskee ‘s rule for brining which is typically for turkey. Not sure if the rule crosses over for beef.

Here's what he posted:
Look at the Nutrition label:

200-300mg sodium, brine as if it weren't salted at all
300-400mg sodium, brine lightly.
400+mg, maybe skip brining.

[MsTwiggy]

Based on your Tri-Tip label I would skip brining and rinse the seasoning from the Tri-Tip, pat dry with a paper towel and then follow his recipe minus the salt. Exciting to be planning this cook!! I look forward to seeing it on your plate. 🐿🔥🔥❤️🐿

[STEbbq]

That makes sense. We had this before and I did pretty much nothing to it and it was good but you know, I’d like to take it up a notch.

[Michael_in_TX]

I would skip any form of brine, dry or wet. That steak has already been well brined in salt, sugar, and vinegar.

[TripleB]

Rinse, pat dry, season with BBBR and grill it.

[DaveD]

Rinse the holy living snot outta that baby!

[bmillin]

Dunno, it has already be hit pretty hard. I'd just cook it as is.

[STEbbq]

I did do that for the last one. It was good! Just looking to up the flavor profile and I liked Sam’s rub.

[bbqLuv]

Keep it simple, I like it. Pre-seasoned may not good, but it's never bad.

[Huskee]

I've never crossed it over to beef, but I have to assume salt is salt so I agree with the above, she's ready to go!

[Reds Fan 5]

Where in the Chicago area do you live? Some suburban butcher shops have tri tip on a regular basis. Good luck with the cook.

[Jim White]

I wonder if you could even soak in water like you do a commercial corned beef before the pastrami step. Could then use a rub with salt, maybe.

[pkadare]

I'd just cook that they way it is and try to source an unseasoned one in order to use the other recipe. Even if you soak it you're likely to wind up over seasoning it and you also run the risk of having the preseasoning flavour profile conflict with the other seasonings. After looking at the list of ingredients on the label I'd stop buying them. Sulfur, really? Yuck