TVWBB 1-Star Olympian
Gonna be doing another SRF Tri Tip today and got my eyes on doing it in the pellet popper. What's the consensus of how to approach it? Upper heat range right off (400+) or low/slow? It's just under 3lbs BTW
Gasser will be on corn duty I'm leaning towards doing it similar to how I did it last time on the Genesis. Relatively "hot". I roasted it at about 375 IIRC. So I think I may push the pellet grill to 400 and let 'er rip. Pull it at 125 and rest itI’d go low and slow until 110 and sear on your gasser.
Agree Dan. It also makes it very easy to time the Tri Tip with dinner time as it can rest after slow smoke if needed. Just a quick high temp sear and your ready to slice and eat.Larry, I've cooked more tri tip than any other meat and my personal favorite is a low temp smoke with pecan until it hits 120F internal and then reverse sear it.
Hands down this has been the most consistent way for me to cook it.
I've used Pecan, Cherry, hickory, mesquite, competition blended pellets and Pecan has been my favorite.
when I had the Pellet, I would put the tri tip on cold from the refrigerator with the pellet on P6, second lowest temp smoke setting. lowest was P7 and I had a couple flame outs at P7 so stopped using it.
I'd put the TT on the upper rack with a temp probe and just let it go. My pit boss had a "sear grate" so I could get direct fire so I'd pull the TT, wrap it and get that going which took 10 to 15 mins to get it really hot. I'd then do 30 seconds a side until it felt right and IT was 125 to 130.
Rest again then slice.
Hot works too, yet I have found I have to be more attentive to the cook.
looking forward to the pics
You can't tell her that. She's the most paranoid person I think I have ever met. I really thought I raised her better. I raised her to love tractors, now she won't even go outside and ride their own, (paranoid about the bugs), oh my allergies. She's terrified of the CV19. Won't be seen without a mask. I haven't seen her face in over 2 years now. Honestly getting to the point of preferring she just stay at home. Pretty sad what she's let herself become.Soybean oil in a dry rub is used to keep the dry ingredients mixed together and prevent any sort of "settling" where the heavier ingredients tend to migrate to the bottom or away from the lighter ones. It adds just a bit of "stickiness" to the dry ingredients. There is very, very, very little oil needed.