Midwestern Tri-Tip

[VideoWolf88]

If they're marinated, I like them hot and fast on the gas. Dry brined or rubbed, throw 'em in the smoker.

[ecowper]

Oakgrovebacon that’s a heckuva deal man. Choice Tri-Tip is awesome. I’ve cooked Prime a few times, but didn’t feel that it made any significant difference, so I went back to Choice.

[ecowper]

DogFaced PonySoldier .... as someone else said, cook Tri-Tip reverse sear method ..... you really want to go slow when cooking indirect. Personally, I keep the indirect side about 250 at the most. Bring the Tri-Tip up to 120-125 internal. Then sear over direct, very high heat. I give it about 3 minutes per side, with a turn in the middle so I get cross hatched grill marks. I like it coming off the grill at about 135 internal temp.

I cook on charcoal, but I use red oak for smoke.

[OSB]

Red oak is the only way to go. It just works with this cut like no other.

[Oakgrovebacon]

I will definitely be trying one cooked totally over a red oak fire. Thank you for the tips.

[Livermoron]

As a Central Cali guy, I rotisserie mine (with red oak wood chips) for about 45 mins, then sear it 5 mins per side.

If you nail this, you might have a hard time going back to brisket...

[Oakgrovebacon]

I have brined for 24 hours, vac sealed and sous vide for 6 hours at 131° then sear over warp 10 charcoal to 140° IT and been very happy with results. I will also be smoking some now that I have found a source.

[HawkerXP]

Low n slow with reverse sear works for me.

[HawkerXP]

Very nice!

[DogFaced PonySoldier]

If you don't have a Santa Maria grill, what's the best way to do these? Quick and hot, low'n'slow, sous vide and sear, something else?

[RonB]

Congrats on the score.

[Henrik]

Great deal! I love tri tip!

[HouseHomey]

Save the fat for your grind.

Those are gonna be good!!

[DWCowles]

very nice score!

[Troutman]

Nice scorce....smoke ‘em if you got ‘em...and you got ‘em !!!