Picked up a Prime Tri Tip from Costco for the family and want to keep learning and posting. If ya’ll don’t like Tri Tip, you aren’t cooking it right!
I once again coated it with Kendu Spice Co. Moon Rock seasoning the night before, then smoked it at 275°F for 45 minutes, which is typically enough time to reach an internal temperature of 130°F. I used the Chef's Temp remote probe, which was very helpful. After that, I placed it on the cutting board and let it rest for 15 minutes.
The flavors, color, and crust were on point. This is what Moon Rock was made for – so much flavor.
Basic process:
- Season with Moon Rock the night prior
- Smoked at 275°F for 45 minutes or until desired temp
- Pulled at 130°F internal
- Rested for 15 minutes before slicing
The flavors and crust on this thing were unreal. Also, the deep red color this meat had was gorgeous.
Thoughts:
- I’d probably go lower and slower at 225°F, then try that again.
Once again, no leftovers.
by boathouse_floats
10 Comments
Nicely done.
If y’all don’t like tritip you ain’t slicing it right.
Fun fact, tri tip is a CA/western cut. It’s not available across the country.
That said, I dry brine mine overnight with Kosher salt and then season with garlic powder and pepper before placing on the Q or the smoker. Always a crowd pleaser
I try to do mine to this doneness as well. Perfect bro
Where is the salsa and tortillas to go with it?
I love tri tip but it’s harder to find here in eastern pennsylvania
I don’t like that l that I’m not eating that right now!
Looks awesome OP!
Smoked or grilled?
Ive never had it. Never seen it in stores in Australua
Loveeeee tri tip
The method I use involves sear each side and then putting the tri tip on indirect heat until the internal temperature reaches approximately 135 degrees. After that, I wrap it in aluminum foil and let it rest for about 20 minutes.