smoking Tri Tip on the Kettle

Sizzle Lips

Sizzle Lips

eXtreme
Fired up the Weber Kettle on Sunday a did a quick Tri-Tip.
Brushed it with evoo and rubbed with Beef Brigade rub.
Grilled it direct turning a couple of times till the Internal temp was around 130.
Let rest on the counter tented in foil 10 minutes,sliced and served with bite sized perogies and slaw.
 
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Thanks for all the kind words guys.
 
I too have never cooked a tri-tip.  I hear that it is the big hitter on the bbq circuit, but I don't see them in my local butcher shop.  To those that have cooked them, I have seen both searing, and low and slow.  What gets the better results?
 
JayT said:
I too have never cooked a tri-tip.  I hear that it is the big hitter on the bbq circuit, but I don't see them in my local butcher shop.  To those that have cooked them, I have seen both searing, and low and slow.  What gets the better results?
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When I buy them, I make sure they are UNTRIMMED. I like the fat pad on one side. I sear and cook just like a steak til I get the sear that I want then I top rack it with fat side up til it reaches medium rare. By the time it rests, It will reach a medium doneness.
 
JayT said:
I too have never cooked a tri-tip.  I hear that it is the big hitter on the bbq circuit, but I don't see them in my local butcher shop.  To those that have cooked them, I have seen both searing, and low and slow.  What gets the better results?
Click to expand...
 
Smoked but only to medium rare like a steak not a brisket.
 
Like this http://jesspryles.com/recipe/smoked-tri-tip-steak/
 
Well, since I have never seen a tri tip here and I have been wanting to try Snake River's meats for a while, I guess it is time to place an order.  I might as well go for the gusto my first time right?
 
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