Slow tri-tip

Slow tri-tip

I have done tri-tip with the reverse sear, this one I did on "smoke" the whole way.

Start with a tri-tip


I had some renouned Mr. Brown left over:


On the MAK 2 Star on "smoke" with BD Sugar maple


When the ID it 130 I pulled it, and wrapped for a rest


It's done!




Plated: I'm watching my carbs, the kids got mac and cheese from scratch.



Both the Mrs and I agree we liked the reverse sear better. It was good, but there seemed to be something "missing"

Gotta have a little "char" on Tri Tip to make it complete. Looks good though.

Looks like that tip was cooked to perfection. Nicely done. One problem though. Only the kids get the M&C? Don't think so Tim.

Looks great!
Reverse sear is how we like them here.

The crust looks good even if it didn't caramelize quite the way you like.

For the most part cooking them at 275° I get a really nice crust, but I do still like to reverse seer Tri's every now and then.

I just wish I could get them more regularly.