2lb tri-tip from Casey’s Market in Western Springs IL, Weber 26â€, KBB, SnS, reverse sear. About 45mins at 235-240 degrees, started sear at 110 degrees IT, took it up to 135-137 degrees IT. Dry brined with St. Elmo’s (legendary Indianapolis steakhouse) steak seasoning, hit it hard with fresh ground pepper during searing. Served with baked potato and creamed shishito peppers (an all-time great side).
One of the best tri-tips I’ve cooked. The only issue was how long it took the grill to come up to temp—over 30 mins to get it to 225. Once it hit 225 it moved to 245 quickly and I dialed it back a bit. Never had it take this long to reach 225. Not sure why. No wind, 80 degrees, low humidity. Family was getting hangry but the payoff was worth the wait.
One of the best tri-tips I’ve cooked. The only issue was how long it took the grill to come up to temp—over 30 mins to get it to 225. Once it hit 225 it moved to 245 quickly and I dialed it back a bit. Never had it take this long to reach 225. Not sure why. No wind, 80 degrees, low humidity. Family was getting hangry but the payoff was worth the wait.
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