Slow n Sear Question

[Michael Richards]

I have a Tri Tip that is in the frig getting a salt brine on it right now.


I have my new Slow n Sear Deluxe that I want to take for it's first run doing a reverse sear on this beauty.
My question is, can I do both (low and) slow and sear during the same cook? If yes, what is the best way to use the Slow n Sear to do low and slow at first and then what is the best way to crank up the temp to finish with a sear?

 

[DanHoo]

I like to smoke at low temp until internal temp is 120F.

I pull it off, wrap while I get the coals going good and hot.

Before searing I cut along the seam and that way I have two smaller pieces to sear and don't overcook the small end.

Some pics here.

Thread 'Stormy Tri Tip - - Go Niners' https://tvwbb.com/threads/stormy-tri-tip-go-niners.89081/

 

[MikaelB]

I have a Tri Tip that is in the frig getting a salt brine on it right now.


I have my new Slow n Sear Deluxe that I want to take for it's first run doing a reverse sear on this beauty.
My question is, can I do both (low and) slow and sear during the same cook? If yes, what is the best way to use the Slow n Sear to do low and slow at first and then what is the best way to crank up the temp to finish with a sear?

Perfect Sear Using the Cold Grill Grate Technique | SnS Grills

Everyone agrees: grill marks = flavor. The brown crust that forms due to the exposure of meat to high heat produces the most flavorful bites.

snsgrills.com

Or, if you have enough charcoal, just open the vents with the lid cracked and let it get up in temp. If I’m in a hurry I use the (old) hairdryer.

 

[Chuck-roaniecowpony]

...or weedburner.

 

[Chuck-roaniecowpony]

I know a reverse sear is probably more popular on these forums. But, I still do a front sear on ice cold meat, throw it into the freezer while I reconfigure the fire to low/slow smoke, then smoke it to the desired temp using the lowest pit temp I can manage and still get good smoke. Usually starting with a pit temp around 180F and gradually increasing to around 240 ish after a couple hours of smoke, due to the wood chunks carbonizing into charcoal and increasing the heat.

 

[EricV.]

I use this technique in the video, this works best for a lot of different cuts of beef.

 

[Michael Richards]

Thanks guys, here was my attempt.

First run with the slow n sear

After getting the slow n sear deluxe last week I couldn't think of a better way to try it out then on this beautiful Tri Tip done with a reverse sear. I wasn't sure how I to do both (low and) slow and sear so this is what I went with. With two starter squares and hot water I started the slow...

tvwbb.com

 

[Michael Richards]

I use this technique in the video, this works best for a lot of different cuts of beef.

Eric,
I went with a very similar approach to this, I didn't pull the water tray, I will do that next time.

 

[Andy Kaminski]

I like Jabin Postal,
I use about the same method and am very pleased with the outcome.
I do the dry brine over night then a teriyaki marinade for the cook day.
It took me a bit to learn how juggle the chimney at first but I now just use an extra bbq.
At 120 I sear the the snot out of the tri tip while adding a bit of melted seasoned butter.
After the rest I serve at about 130.

His bacon recipe is good too.