I successfully ran an overnight 50k race on Saturday, so we celebrated with a tri-tip for dinner on Sunday. Invited the couple next door to join us.
First time I've ever cooked a tri-tip, so I tried to keep it simple. Rub of salt, pepper and garlic powder. I cheated a little and made some au jus ahead of time with frozen brisket drippings insted of catching them from the tri-tip. It wasn't the greatest au jus but was passable. I put a full chimney of lit K in the WSM with a chunk of pecan, vents open 100%. Put the meat on lower grate right away, no water pan. Temp climbed to 325 within about five minutes and I closed all three vents. 40 minutes later, temp was at 225 and the meat temp was at 125. I put the upper grate over the coals and seared both sides, then put it on a wooden cutting board, loosely covered with foil. The neighbors were running late, so I waited a little too long to slice it. It was still tender and tasted great, but wasn't quite as rare in the middle as we would have liked it. Next time I'll only rest it for 10 minutes before serving.
Everyone loved it, even the kids. Amazing that a rub so simple gives it such a wonderful bold flavor. Thanks for taking a look!
Rubbed
Rested
Sliced
Plated with green beans and oven fries
First time I've ever cooked a tri-tip, so I tried to keep it simple. Rub of salt, pepper and garlic powder. I cheated a little and made some au jus ahead of time with frozen brisket drippings insted of catching them from the tri-tip. It wasn't the greatest au jus but was passable. I put a full chimney of lit K in the WSM with a chunk of pecan, vents open 100%. Put the meat on lower grate right away, no water pan. Temp climbed to 325 within about five minutes and I closed all three vents. 40 minutes later, temp was at 225 and the meat temp was at 125. I put the upper grate over the coals and seared both sides, then put it on a wooden cutting board, loosely covered with foil. The neighbors were running late, so I waited a little too long to slice it. It was still tender and tasted great, but wasn't quite as rare in the middle as we would have liked it. Next time I'll only rest it for 10 minutes before serving.
Everyone loved it, even the kids. Amazing that a rub so simple gives it such a wonderful bold flavor. Thanks for taking a look!
Rubbed
Rested
Sliced
Plated with green beans and oven fries
