Tri Tip tonight

[357mag]

My first tri tip

dry brining in prep for tonight's meal.

 

[banderson7474]

What's your plan for it? My fav is going to 145 IT

 

[357mag]

smoke real low to an IT of about 110-120, then reverse sear to an IT of about 146-150.

 

[banderson7474]

ahh yea that sounds good. I haven't ever reversed it before but that's a great idea. I need to start asking the store butchers b/c I'm not seeing any more TTs around.

 

[branstone]

in California Tri-tip is the go to cut, find them anywhere, just got some large untrimmed for 2.99/lb

 

[noboundaries]

Tri tip is the West Coast brisket. Looking forward to your results.

 

[357mag]

Reverse sear in progress. IT temp at time of beginning sear was 117.I took it off at It 135.

Sliced and ready to serve.
Honestly it was good, good beefy flavorbut I think the dry brine mad it too salty. Given a choice I would much rather have a reverse seared rib eye or a plate of brisket instead. I probably will not be doing a Tri tip again especially since it cost as much per pound as rib eye $10.99/lb. I had heard so much about tri tip I just had to try.

 

[noboundaries]

Wow, no tri tip is worth $10.99/lb. I won't buy it at $4.99/lb. It was considered junk meat, used for ground beef. I've cooked 4 figures worth of tri tip because it was so cheap here out west. Still is, relatively speaking.

You nailed the cook, though. For others, when dry brining a TT, go REAL light on the rub.

 

[sandyut]

in SLC butcher TT is 10.99 +/- a buck, Costco is 4.99. I love TT, yours looks great! I like mine a touch more rare but would it it up either way!

 

[357mag]

in SLC butcher TT is 10.99 +/- a buck, Costco is 4.99. I love TT, yours looks great! I like mine a touch more rare but would it it up either way!

My costco does not have tri tip

 

[sandyut]

I find the variability in availability of this cut of meat to be quite baffling. I have seen it in many posts. I found it at costco about two weeks ago, but havent checked to see if it was a regular item. my butcher has it 365 - but thats at 12/lb

 

[schlotz]

Classic seasoning for Tri-Tip is 2 parts granulated garlic, 1 part salt, 1 part pepper (lighter if too hot). After seasoning I let the meat sit on the counter for 30-60 min. Final 135º looks good. Ours usually rests 10-15 minutes to let the juices re-distribute before cutting. How long did you let it rest before slicing?