Reverse Seared Salt Brined TriTip


 
I used this recipe I found on youtube
My family likes TriTip a little more done so I usually pull at 140 instead of 130 like many do.
Also this was a USDA Prime TriTip from Costco that had been in the freezer for a week. Still, it was uber juicy and tender.
Heres what I did
Dry Brine was 1/2 teaspon Kosher salt per pound and mine was 2lbs (1 tsp)
I sprinkled on, set in refrigerator uncovered for about 18 hours (12-24 is recommended)
Rub was a mixure of 3 ingredients coating both sides generously
  • 1 tsp 16m black pepper
  • 1 tsp smoked paprika
  • 1 tsp granulated garlic
Preheated the grill with slow-n-sear, used firestarter and lit 12 briquets with 2 small chunks of hickory
Grill was around 225 when I put the meat on the indirect side. Used internal probe and cooked until 90 degrees
then flipped over. Then cooked indirectly until 125 internal temp, then pulled off heat.
Increased tempature by adding 3/4 chimney of lit coals and poured into basket, stoking till probably 350 degrees
Put cooking grill back on and seared each side 1 minute each side for 4-5 times, managing flare ups with a squirt bottle of water
Pulled at 142 per reading at thickest part using an instant read thermometer.
Wrapped and rested in tinfoil for 10 minutes and then cut thin for sandwiches.

It was the juiciest, tastiest TriTip in recent history. If Ive made better, I cant recall when.
 
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