Haven’t thrown any beef on the smoker aside from some gifted omaha steaks that have been sitting in the freezer for a few months. Picked up this tri-tip and I think it came out amazing for my first real beef cook on the pit boss lexington. Smoked at 215 to 120 internal, rested wrapped while I opened the grates and warmed up to 400 for a quick sear. Rested another 30 minutes while I prepped the rest of the sandwich stuff. Came out pretty damn well if I do say so myself. My 5 year old daughter approved too and she is picky af 🤣
by smoked_shrooms
2 Comments
that’s a pretty good price for tri-tip. here in KCMO, it is typically 9/lb. it kinda looks like you sliced it all in one direction across the entire piece of meat. tri tip is best sliced against the grain and the grain on a tri-tip changes.
How long was the quick sear? What was the internal temp when you pulled after. I always go to like 140 cause I’m worried the sear won’t heat the inside enough, but maybe I’m overdoing it.