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Started By
Message
Tri tip: better smoked or reverse seared
Posted on 10/29/21 at 9:38 pm
Posted on 10/29/21 at 9:38 pm
Just asking
6
Posted on 10/29/21 at 9:49 pm to diat150
Yes
Smoke to temp, rest, then sear
Smoke to temp, rest, then sear
This post was edited on 10/29/21 at 10:05 pm
Posted on 10/29/21 at 9:51 pm to diat150
It’s an unpopular opinion, but I like to cook them like a brisket. The haters can downvote all they want (and I’m sure they will, lol) but my family loves it cooked to 200ish.
Posted on 10/29/21 at 9:52 pm to Dave_O
I have 2 so i may try both ways. Reverse seared is easier so ill do that tomorrow.
Posted on 10/29/21 at 9:55 pm to diat150
Of course my opinion is totally subjective, but a tri-tip is, to me, like the perfect mix of a brisket flat and a point. Your mileage may vary, though.
This post was edited on 10/29/21 at 9:56 pm
Posted on 10/29/21 at 10:14 pm to diat150
It really doesn’t matter how it gets cooked in this household, it’s going to be eaten. We bought a couple several years ago from Winn Dixie that are already seasoned and just cooked them in the oven, following the instructions and they were delicious. I hadn’t had Tri-Tip before and now it’s our favorite.
Posted on 10/29/21 at 11:23 pm to gizmothepug
They are great smoked, then seared. I’ve done a couple just on the grill, but the leftover smoked one was dy-no-mite! So good. Smoke to about 120, sear until about 130-135 in the middle. Delicious
Posted on 10/30/21 at 5:12 am to FAP SAM
quote:
Smoke to temp, rest, then sear
First response!
Posted on 10/30/21 at 7:20 am to LSUGUMBO
quote:
Smoke to about 120, sear until about 130-135 in the middle.
That’s what I’ve done, and yes, delicious.
Posted on 10/30/21 at 8:06 am to diat150
Sous vide then sear, recently did this. It was the best cut of beef I’ve ever cooked
Can’t see why smoking it wouldn’t work too
Can’t see why smoking it wouldn’t work too
This post was edited on 10/30/21 at 8:07 am
Posted on 10/30/21 at 8:45 am to Dire Wolf
Any idea how long it will take to get one of these up to 120 on the smoker @ 225 degrees? They are about 1.75 # each.
Posted on 10/30/21 at 9:33 am to diat150
No matter how you cook it Tri-tip. Is one of the best most flavorful cuts. Right behind filet for me
Posted on 10/30/21 at 9:55 am to diat150
I usually sear over charcoal then place in an aluminum pan in the pit with butter garlic and rosemary. Baste every so often until 135 then pull rest and slice.
It's quite a treat.
It's quite a treat.
Posted on 10/30/21 at 10:56 am to diat150
quote:
Any idea how long it will take to get one of these up to 120 on the smoker @ 225 degrees?
Man, I don’t remember the time, other than it didn’t take long. Maybe 60-90 minutes??
In other words, watch it so you don’t accidentally go to long.
Posted on 10/30/21 at 11:13 am to ragincajun03
Yeah got my probe in it already up to 108 45 minutes in
Posted on 10/30/21 at 12:25 pm to Dire Wolf
quote:
Sous vide the sear
This. After sous vide, chill it overnight in the bag then sear back to temp. I usually do it in the airfryer, this gives it a dark even crust and perfect medium rare. You could also put it in a cold grill with a smoke tube before sous vide. My favorite cut of beef.
Posted on 10/30/21 at 2:18 pm to ThreeBonesCater
Some of you overthink this shite way too much. It’s a dang tri-tip. 
This post was edited on 10/30/21 at 2:18 pm
Posted on 10/30/21 at 2:20 pm to ragincajun03
quote:
This. After sous vide, chill it overnight in the bag then sear back to temp. I usually do it in the airfryer, this gives it a dark even crust and perfect medium rare. You could also put it in a cold grill with a smoke tube before sous vide. My favorite cut of beef.
quote:
Some of you overthink this shite way too much
Posted on 10/30/21 at 3:53 pm to LSUballs
Upon second reading of his post, I’m thinking he was being overboard on purpose.
If so, props, ThreeBones. You got me.
If so, props, ThreeBones. You got me.
Posted on 10/30/21 at 7:13 pm to ragincajun03
I thought it was decent. Im gonna smoke the other completely and see. I think ill like that more.
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