Cooking Tri-tip?

[stickman]

How do y'all do it. Low n slow like brisket or seared/grilled like steak?

[R.W.T]

Hot and fast tri tip should be medium rare IMHO

[JP Weld]

Seared it like a steak and finished out low and slow and it was incredible! Only cooked it once, so no professional here but will do the same again.

[Bonesplitter]

Just like a ribeye. Coat with olive oil, sea salt and ground peppercorns. I set it out to room temp before grilling. You can also sear it on high heat in cast iron. Let it rest with a pat of butter before serving.

[Guerrero88]

Get the grill hot! Medium rare to medium can't go wrong dang good

[Bigt338]

Great cut. Sear it with high heat. Then low and slow. Really good cut.

[stickman]

Do I take the little fat cap off prior to cooking? It's pretty thin

[Chef]

Hot and fast, let it rest. Best rare-mid rare

[Bonesplitter]

I didnt but I like it. Some folks trim it off.

[Guerrero88]

Leave the fat

[stickman]

Thanks guys, gonna try it out tonight. Will post before, during, and after pics.

[LWD]

Hotter and faster for sure. I coat with Santa Maria rub (salt, pepper, & garlic), then cook with indirect heat at 325 until internal temp hits 125, then I move it over the heat for 2 minutes a side to get a nice crust on it. Cover or wrap it. Let it rest 15 minutes. Enjoy.

Remember, the grain in a whole tri tip changes through the muscle so you'll need to adjust your slicing angle/direction as you go.

LWD

[stickman]

Hotter and faster for sure. I coat with Santa Maria rub (salt, pepper, & garlic), then cook with indirect heat at 325 until internal temp hits 125, then I move it over the heat for 2 minutes a side to get a nice crust on it. Cover or wrap it. Let it rest 15 minutes. Enjoy.

Remember, the grain in a whole tri tip changes through the muscle so you'll need to adjust your slicing angle/direction as you go.

LWD

Thank you for the slicing tip.

[LWD]

Thank you for the slicing tip.

You're welcome. That and overcooking it are the two traps of tri tip.

LWD

[ckamp52]

as said, I usually toss it on the grill and get a good char on it then in the oven it goes til its nice and tender n juicy