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Carryover temp for tri-tip.

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    Carryover temp for tri-tip.

    I have 2 tri tips to cook tomorrow and I won't be able to cook on site. My plan was to cook them, wrap and place them in the cooler, school my wife on how to slice and let it be served hot. It occurred to me though that if I pull the meat and wrap it at 130 then without immediate carving it will carryover and continue to cook inside. Anyone have thoughts on a target temp to stop at for carryover to bring it up to med. rare?

    #2
    Are you doing the reverse sear? If so, I would suggest getting to 128-130 and pull it. If you wrap it, it might carry over more than what you desire. Perhaps don't wrap it? Great question for MH

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      #3
      Yes I usually reverse sear with the sear being done on a weber chimney starter over grill grates.

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        #4
        Go to genuineideas.com Dr. Blonder has a formula on his Carryover Cooking page.

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          #5
          Awesome Jerod, thanks!

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