Reverse seared tri tip

[Andy Kaminski]

I’ve been cooking tri tip for years.
My normal method was to season, sear then cook indirect and then poke with a fork to tell if it was ready to serve.
This normally works just fine.

A few days ago I tried the reverse sear and actually liked it better.
It had true pink meat all the way to the edge of my sear crust.

Watched several YouTube videos on this and modified them to my liking.

I did my usual dry salt brine for the day.
Tossed a good dozen hot briquettes in my sns with no water trough.
Added about 30 more unlit briquette and some hickory&apple chunks.
Maintained about 250.
Flipped the meat at 90 degrees.
At 110 I added about a half chimney of hot mesquite.
Seared the meat until just under 130 degree.
Covered and rested the meat and served at 135 degrees.

What was really odd and the main point of this topic was the fork poke test was totally different.
The poke test was telling me that the meat was not ready.
It poke tested as true rare.

My family and guests said this was my best tri tip cook.
Sorry no pics but it did happen .

 

[Bob H.]

I'll have to give this method a try. Thanks Andy!

 

[Michael Richards]

No the poke test is not a good way to figure out the temp. Check this post out more for the replies then the actually article.

Myths in Grilling Steak Debunked (an article from Thermopro)

Some of you may have got this in your email also, but I thought it was good enough to post. You see them pushing there products more as the myths go on. I thought the most interesting one was the first myth. Also later in myth 4 I thought it there was an interesting case for the reverse sear...

tvwbb.com

Many share about the insta read thermometer being the biggest game changer in our cooking game. I got the thermopop because it was what I was willing to spend. The others people really like is the thermopro products. If you search about the new Thermopen one or either brand names (thermoworks or Thermopro) in this site you will find so much information. There are also $10 ones at Walmart, but I highly recommend this be your next bbq purchase.

ThermoPop® 2

Specializing in cool, unique and professional temperature tools. Super-Fast thermocouples, thermistors, infrared thermometers, data logging and more.

www.thermoworks.com

 

[Andy Kaminski]

Thanks for that tip.
I already have a whole bunch of electronic temp reading gear.
I normally just use temp as a guide like when I do a brisket or a butt.
I don’t check for temps on several meats like ribs.
The tenderness of the meat is what I cook to or look for in most situations but I’m still learning.
I was cooking steaks long before any of this was even available and did just fine as a cook in a steakhouse in the mid 1970’s .

 

[Karl Quist]

Tri-tip is the only cut that I reverse sear. For whatever reason it just seems to turn out better that way. Glad you found the pathway of light padowan.

 

[Bruno]

I’ve been cooking tri tip for years.
My normal method was to season, sear then cook indirect and then poke with a fork to tell if it was ready to serve.
This normally works just fine.

A few days ago I tried the reverse sear and actually liked it better.
It had true pink meat all the way to the edge of my sear crust.

Watched several YouTube videos on this and modified them to my liking.

I did my usual dry salt brine for the day.
Tossed a good dozen hot briquettes in my sns with no water trough.
Added about 30 more unlit briquette and some hickory&apple chunks.
Maintained about 250.
Flipped the meat at 90 degrees.
At 110 I added about a half chimney of hot mesquite.
Seared the meat until just under 130 degree.
Covered and rested the meat and served at 135 degrees.

What was really odd and the main point of this topic was the fork poke test was totally different.
The poke test was telling me that the meat was not ready.
It poke tested as true rare.

My family and guests said this was my best tri tip cook.
Sorry no pics but it did happen .

Good plan, love me some tri-tip!!