Tri-Tip


 
M

Mike Dinon

New member
Hello,

I know tri-tips seem to be cooked at high heat and not usually at low temps but would anyone see any harm in smoking two tri-tips at 225-250 till 125 degrees then searing on a a kettle to finish?

Mike
 
I did that for the 4th - I did 2 tri-tips low and slow on the WSM. When they reached 125, I removed the middle section and placed the top grate with the meat on it directly over the hot coals for a few minutes for a nice reverse sear. MAN!!! - talk about good eats. Make you mess around and bite off your bottom lip...
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. Give it a shot man - I think you'll like it.
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mike.. i have tried them low and slow also, and it is good.. some folks cook them up too 180 like a brisket, i tried that also and it was good, i think i marinated also.. in the weber charcoal book the Dueling Bubbas cook them low and slow, i followed their plan.. either way i luv tri-tips.. glenn in SC
 
Russ, thanks for the suggestion. I have only done two cooks on my WSM and both were long, 12 hours or more, of 15 lbs of pork butt so I haven't tried anything else yet.

Glenn, when you cooked it up to 180 did you still char it to finish it, or just pull it off at that time?
 
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