Olds442
Member
My local meat market (hehe) had a nice 3.3 lb. tri tip i couldn't resist this week.
I hadn't done one before but thought you cooked it like brisket, internal to 200f and wrap for a rest. But every recipe i found was saying to bring the internal temp to 130f and reverse sear it. The first three i found said the same thing so, well, that's what i did.
of course getting to 130f internal is up to debate, 180f, or 225f, or 250f, etc. it just depends on how long you want to wait before searing, and whether or not you believe that cooking speed effects the outcome. that's for another whole o'prah show so i'll just say what i did, my reasons were simply to eat up some time before she got home.
i went with 180f for as long as it took, started at 3pm, she usually gets home at 5:20-5:30 ish. so i had the time.
used a couple of my beef rubs, mixed with fresh crushed pepper.
i love that slide, love it. i got juice on the third slice, the end piece is mine, hands off.
tastes like prime rib, so good. we did sammiches and then i just cut a slab to eat with some horseradish sauce. amazing cut of meat.
i cooked it at 180f to 130f internal, then went to 350f and seared each side for 4 minutes, plus or minus a minute or two. i am very happy with the results.
not sure what's next, we'll see what's on sale this week.
I hadn't done one before but thought you cooked it like brisket, internal to 200f and wrap for a rest. But every recipe i found was saying to bring the internal temp to 130f and reverse sear it. The first three i found said the same thing so, well, that's what i did.
of course getting to 130f internal is up to debate, 180f, or 225f, or 250f, etc. it just depends on how long you want to wait before searing, and whether or not you believe that cooking speed effects the outcome. that's for another whole o'prah show so i'll just say what i did, my reasons were simply to eat up some time before she got home.
i went with 180f for as long as it took, started at 3pm, she usually gets home at 5:20-5:30 ish. so i had the time.
used a couple of my beef rubs, mixed with fresh crushed pepper.
i love that slide, love it. i got juice on the third slice, the end piece is mine, hands off.
tastes like prime rib, so good. we did sammiches and then i just cut a slab to eat with some horseradish sauce. amazing cut of meat.
i cooked it at 180f to 130f internal, then went to 350f and seared each side for 4 minutes, plus or minus a minute or two. i am very happy with the results.
not sure what's next, we'll see what's on sale this week.