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Started By
Message
Sear or smoke tritip?
Posted on 3/25/23 at 2:43 pm
Posted on 3/25/23 at 2:43 pm
What’s the best way?
3
Posted on 3/25/23 at 2:43 pm to cubsfan5150
Reverse or sous vide
Posted on 3/25/23 at 3:06 pm to cubsfan5150
Smoke to 120, then sear the hell out of it.
Posted on 3/25/23 at 3:07 pm to cubsfan5150
I’ve done both and both were great. I was a fan of the original Santa Maria Tri tip cooked over a fire which is pretty much direct heat.
About a year ago, a friend brought some Tri tips to put on my smoker as I was smoking brisket. I didn’t think smoking them would be a good method but he wanted to do it. So I did. They were great as well.
About a year ago, a friend brought some Tri tips to put on my smoker as I was smoking brisket. I didn’t think smoking them would be a good method but he wanted to do it. So I did. They were great as well.
Posted on 3/25/23 at 4:32 pm to SixthAndBarone
There’s not a big low and slow advantage to getting it to 125 degrees
More steak than brisket in how you attack it as a cliff note. That said, reverse sear underpinning it (sous vide or smoke) can help make it fool proof instead of straight cooking high heat which takes a little more skill
More steak than brisket in how you attack it as a cliff note. That said, reverse sear underpinning it (sous vide or smoke) can help make it fool proof instead of straight cooking high heat which takes a little more skill
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