Reverse Sear Tri Tip

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badmoont2

Meat Mopper
Original poster
Nov 11, 2012
152
21
North Arkansas Ozarks
I recently purchased a vintage carving set. Preliminary tests on a tomato were very encouraging but I needed to do a final test on a piece of meat, so I decided to do a reverse sear tri tip.

I trimmed the outer fat to 1/4" and applied some Montreal Steak seasoning. The plan was to smoke for about an hour at 225 and then sear. I used Ozark Oak Lump in my WSM with Cherry as the smoke wood.


On the smoker.


I pulled the tri tip at the one hour mark, IT was about 135 degrees.
I removed the middle section of my WSM and placed the grate directly on the charcoal ring. The fat dripping on the coals caused a flare up so the tri tip was on for just about a minute.


Ready to carve. I put it in a cooler wrapped in towels for about an hour.


I cut the tri tip in half where the grain changes and then cut across the grain. My new tools were a pleasure to use.


The knife is capable of producing some thin slices!


Thanks for looking.
 
Nice looking tip. Looks like some old knives that my grandpap had.
 
Mmmmmmm, now that's a tasty looking meal! Congrats on your new carving set! I have a tip in the freezer that may end up on the mini sometime soon!
 
Man I wasn't making anything in the 60's I wasn't even born yet!!!

Wish I had a stake in the Case knife company or the Case tractor company!
 
Great smoke, nice pictures too, I can almost taste it.
2thumbs.gif
 
This was my third and best try by far, the first 2 were overdone. I read lots of posts here and modified accordingly. This smoke came out about how I wanted, thanks SMF!
 
I understand it was your 3rd shot at this, but I think you need to do it again in front of me, just to make sure you got it down. :thumb1 copy:

Great job! That looks like spot on deliciousness!!!
 
Man I wasn't making anything in the 60's I wasn't even born yet!!!

Wish I had a stake in the Case knife company or the Case tractor company!
So just out of curiosity, do you carry a Case knife, Case?
I understand it was your 3rd shot at this, but I think you need to do it again in front of me, just to make sure you got it down.
thumb1%20copy.gif


Great job! That looks like spot on deliciousness!!!
You're welcome to come by any time Chef (as if I needed an excuse to do a tri tip) You don't have a technique truly down until it repeatable.
 
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