This has happened to me every cook since I've tried pellet grilling. I cooked it at 180 until my probe said 125 then seared it for 4 mints on each side. I then let it rest 15-20 minutes.
I'm slicing against the grain but it's so chewy. Is it to rare? Any input is appreciated .
by BotensBees
5 Comments
We need more information.
Why are you smoking at 180?
How long is the delay between the smoking and the searing?
How hot is the pan for searing?
Did you look up how to properly cut a tri-tip? This is often the issue since there’s two sections of it that need to be cut in different directions. Also thickness matters too
Tri-Tip tends to be chewy until it hits closer to 135 internal temp. I usually pull off the smoker at 135. Get the searing surface as hot as possible to make it quick (1-2min per side).
You can smoke at 180 if you start with the meat at room temperature. Otherwise, I recommend 200-225 if starting closer to refrigerated temp. Tri-Tip should not take longer than 90-120min to fully cook.
I love rare steak, I love tri tip
I dont love rare tri tip because it will always be chewy
Not all beef is best rare or mid rare. Tritip is much better medium, 135ish.