Bison Tri-Tip


John Sully

Ok, the bison tri tip was a success. Got it trimmed up and used a level teaspoon of kosher salt to dry brine for about 4 hours. Took it out of the fridge put some EVO and fresh ground black pepper on it and let it sit on the counter about 45 minutes while the Smokefire warmed up.
Cooked for and hour and 15 minutes at 250, pulled it off, cranked the heat up to 450 and reverse seared for 4-5 minutes per side. I pulled it 120 and let it rest for 10 minutes.
The flavor was incredible, the meat has a slightly different texture than beef. It was sooo tender and juicy. My wife was skeptical but she went back for 3rd's.

20220115_173905.jpg 20220116_112342.jpg 20220116_155927.jpg