First time smoking a tri-tip ever and decided to do cherry wood and smoke it at 225° until I hit an internal temperature of 125°. Then I pulled it out and let it rest open on the counter until I got the grill roaring hot at 575°. Threw it back on the grill and seared every side of the tri-tip until I was happy with the bark and had a rough internal temperature of 132°. Let it rest on the counter for 10 to 15 minutes and I am very happy with how it turned out. I cut it into thin slices because I heard that this kind of meat can be a bit chewy and with thin slices I thought it turned out incredible.
I used Tapatio hot sauce as the binder with a generous amount of salt, pepper, garlic powder, onion powder, and a little bit of cayenne pepper.
If you like a little bit of heat, go ahead and give this cook a try I was really happy and will definitely be trying it again
by ollisryan0306
2 Comments
That looks so good. Love the method you choose as we. Hope it was nice
Looks tasty to me, and could be much improved with great chi.muchuri