Cooked a Tri Tip on the Memphis Pellet Grill yesterday. Smoked it like a Brisket. 225 degrees until it hit 160 then foiled it until it hit 200. Gave it the 1 hour rest as the pellet grill cooked down. Very tender and still had the great Tri Tip taste. Another way besides reverse searing to make Tri Tip.
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Tri Tip like Brisket
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Skip - that's exactly how I have been making it for years. It looks delicious. I have two on the grill right now. If I want to bring on the wrath of the Amazing Ribs Gods (please don't judge me Dr. Blonder) - I have found that searing it for about 3 minutes per side - front, back and sides - before smoking - makes it plump up more during the smoking process. I know that's sacrilegious to say here, but it comes from a zillion years (OK - only since the early 80's) of experience. Maybe it's because I am treating it more like a roast than a steak. I don't even use a thermo in the meat. I never smoke it at temps above 225. I pull based on how it bends - usually at about 4 hours. I've tried the Sous Vide method based upon tips here. It has turned out really good, too.Last edited by tbob4; October 31, 2016, 06:47 PM.
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Oh man, that's great and I definitely have your back on this one! I've done TT's both ways with excellent results. It can be a versatile cut of meat.
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