Tri Tip time and temp, roughly

[Erik Snyder]

I know most tritip are close to being the same size. Mine is a little over 32 pounds. What time and temp should I shoot for?

 

[K Kruger]

I assume you mean 3.2 lbs, yes?

Internal temp (if that is what you are asking) depends on how rare, or not, you like your tri. Time depends on cooktemp you select and whether you sear first or at finish.

 

[Erik Snyder]

I can't type for s### My tip is a bit over 2 pounds. What is the best doneness for a tip? I've only overdone mine. Thanks

 

[Clint]

My friend cooks it like cross between a steak & a london broil. I have yet to cook one myself but they're good.

 

[K Kruger]

London Broil is a cooking procedure, not a cut of meat (despite what you see stamped on packages). It means marinating, grilling, then slicing thin against the grain. Flank, top round and cuts from the chuck are most often used for London Broil.

I cook tris to the same level I cook steaks -- medium-rare. See Chris's approach here for an approach. Isusally use a kettle but a similar approach. One Can take the tris to a higher internal before finishing if medium or medium-well is desired.