Tri-Tip Roasts on 18"

[MichaelLC]

First time cooking tri tips, followed Chris' Low N Slow recipe here.

Two 2-ish pound roasts, added light coating of BBQ rub. Let them sit at room temp for awhile, hopefully won't regret that.

Minion method with pecan wood. Cooked almost exactly an hour to 130F. I know I should grill them over the coals for a few but the rain was already starting so didn't want to tempt fate any longer.


Turned out great even sans crust.


Really liking the Thermoworks Billows setup. Also used my new hinge and the heat diffuser you can see in the first pic. Wearing my VWB BBQ shirt here:


Unrelated, I have a lot of meat to eat....

 

[Chris Allingham]

That meat looks so evenly done. Delicious!

 

[James J]

Nicely done!

 

[Garvin R]

Oh do I love Tri Tip! Those look great!!!!

 

[MichaelLC]

Thanks!

Wife said next time I cook a steak, she'd like a pepper, blue cheese, or other upcharge crust.

If I'm smoking the meat, thinking I would put something like cheese on at the end and cook over direct coals for a minute, but a peppercorn would be just like a rub - coating of pepper then smoke?

 

[DanHoo]

Looks tasty.