Tri Tip - Advice Needed

[Glenn Baumgarth]

I do my tri-tip a little different. Basically cook them like steaks. I use my 26" Kettle and get the temp between 400-450. Rub with Rufus Teague Steak Rub. Offset cook for about 7-9 minutes on each side until the internal temp is 115-120. Then reverse sear for 45 seconds on each side and pull off and cover with heavy foil for 5 minutes. Slice across the grain and turns out with great flavor and tenderness.

I usually cook 4 at a time and that gives us our meal and then plenty of leftovers to vac seal and freeze.

 

[Bob Correll]

Hot and fast is good, very good, but low and slow for a couple of hours of smoke, then hot seared is how I like to do 'em.

 

[Glenn Baumgarth]

Definitely on my list to try it that way. I'd like to see (and taste) what the difference is.