Tri-Tip at 550

I had what I consider a successful cook at 700, and decided to try cooking with a diffuser in place

https://tvwbb.com/showthread.php?73110-Tri-Tip-at-700

I melted my original diffuser, so I stepped up to steel. I cut the handles off and it's worked out really well. It certainly worked out well for this cook. Priced right too

https://www.target.com/p/imusa-11in-rnd-comal-red/-/A-15322020

For this cook, I waited until the Akorn JR got to 500+, it seemed to stall out there, I was expecting 600 but the diffuser does indeed bring the temp down at the grate

10 minute mark, first flip



15 minutes, I rotated it, but didn't flip it



20 minutes I pulled it



10 minute rest, let the carving begin




My plate



Like the 700 degree cook, I left it on too long. I would guess I should have pulled it at 15 minutes. It was good though, the lump charcoal input great flavor on the TT. Bottom line is the ceramic did a fine job, but I really love the Santa Maria when cooking TT. But it was fun to try something different. If I had to guess, I think I preferred the 700 cook over the 550 cook, mostly because of the crust obtained with the 700 degree cook

That's a lot of heat, but it looks good. It's fun to try new methods.

WOW!!! Chuck that looks sensational, plated dish speaks for it self.

Sure looks good to me. My kind of dinner.

Since you've mentioned that the crust is one of the objects of your desire, you might give Oakridge BBQ's Carne Crosta rub a try.
It's designed for high temp cooks.

Robert-R said:

Since you've mentioned that the crust is one of the objects of your desire, you might give Oakridge BBQ's Carne Crosta rub a try.
It's designed for high temp cooks.

Click to expand...

Thanks for the heads up, I'll do that