First ever tri-tip cook.

[Sweaty Paul]

Planning my first tri-tip cook that I’ve ever done. Currently it’s dry brining and I’ll cook it tomorrow afternoon. Additional plans include a rub and doing a reverse sear on my Primo XL at 250. Wondering if I’m missing anything or any other tips or tricks that those of you who cook these more might have.

Thank you all in advance.

[barelfly]

Good plan! Just monitor the temp, as They can cook a little fast. And make sure you remember the direction of the grain so you can slice against. Sometimes a rub or after cooking makes it a bit harder to see.

Enjoy that tri!!!

[TripleB]

Looks like you have a plan.

Good to see that you trimmed that TT down and removed most of the fat cap. A lot of people don't do that.

Here's a quick tip: When the TT firms and plumps up during the reverse sear, you'll see a third side. I wrap a brick in aluminum foil and when I'm searing, I'll sear that third side too by leaning the TT against the aluminum wrapped brick.

[Sweaty Paul]

Interesting. Didn’t know they came with a fat cap usually. Mine came from the butcher like I posted. I only cut a little fascia off of it.

[fzxdoc]

Very smart! Beats holding the TT with tongs like I usually do. My hand gets medium rare holding those tongs unless I remember to put on my heavy duty gloves first.

Kathryn

[Sweaty Paul]

Was feeling under-the-weather on Sunday so the tri-tip got an extra 24 hours of dry brine. I pulled it from the fridge rubbed it olive oil and then used Cattlemen’s Tri-Tip rub. It has big chunks in it. So, I put some in a spice grinder to grind it more finely and then sprinkled a bit more on top. Once it tacked up it was onto the Primo XL at 250 for the reverse sear. Took it to about 115-120 depending on where I took its temp.

I set it aside and covered it with foil. Got the Primo screaming hot with grill grates in place. Once the grill grates registered 600 on went the tri-tip searing all sides. Once I had the right color I pulled the tri-tip and then covered with foil and let it rest for 10 minutes before cutting it. It was delicious. Tender, juicy, flavorful. Best part is my wife prefers a more rare steak than do I, so, because of the varying thickness of cut of meat we had more and less done parts. It had a ton of intramuscular fat and was really tasty. I think the extra dry brine time helped. Will definitely be doing it again. Fajitas tomorrow night for supper.

[Richard Chrz]

Beautiful cook

[DaveD]

Nicely done!

[Hulagn1971]

That looks great!

[bbq_esq]

Nailed it!

[fzxdoc]

That cook is absolutely perfect, Sweaty Paul . Congrats on your cook. And congrats on pleasing your wife with some more-rare pieces of the tri-tip, too. The American Federation of Wives, of which I am a charter member, encourages husbands-making-wives-happy scenarios. You get a gold star from us at TAFW. ⭐

Kathryn

[fzxdoc]

We might move you up to Platinum Level in the TFAW List of Good Husbands, Oak Smoke , when those projects are finished!
Speaking on behalf of TFAW, keep up the good work!

K.

[TripleB]

Yes, the dividends I receive from keeping my wife happy are well worth the effort and expense.

[Sweaty Paul]

I appreciate and will cherish the gold star. I'll let her know of my award and tell her about your prestigious organization. She will likely reach out to obtain membership materials!