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re: Tri tip cooking tips
Posted on 2/21/20 at 11:39 am to Aubie Spr96
Posted on 2/21/20 at 11:39 am to Aubie Spr96
quote:
Smoke indirect at 250ish on either oak, mesquite, or hickory until you hit an internal temp of 100-115. Pull it off and let it rest long enough to set your cooker up for direct cooking. If you have cast iron grates, it's even better. Ramp the cooker up to 500+ and then sear on both sides for a minute or so. We like ours from 120-135 (rare)
This is pretty much what I do. Good stuff.
I've also done tri-tip "brisket". Smoke for a few hours then wrap and take it up to 190+. It's pretty good too. Takes half the time of brisket and makes a fine taco...
Posted on 2/21/20 at 2:02 pm to LSUballs
quote:
I've also done tri-tip "brisket". Smoke for a few hours then wrap and take it up to 190+. It's pretty good too. Takes half the time of brisket and makes a fine taco...
I'll try this next time. Thanks for the tip.
The butcher down the street from us stocks these as an every day item. We can get the choice ones every day. Occasionally he will have prime.
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