Tri tip, butter, salt, and some scraps

I love tri-tip! I put mine in a smoker at 250 degrees until internal temp is 110. I then flip the meat and let it go until internal temp is 135. I then put it in a warming drawer until my grill is at searing temp and then sear both sides. My desired serving temp is 145 degrees internal. IMO its better than brisket!

Here are some pics from my last cook:




 
Dang Zmbhntr,, where was that during the campout??
Next time I know what I'm requesting for dinner
 
Looks delicious! I'm a former butcher, so it's kinda fun for me to cut a tri tip apart. It can be challenging to get all if my cuts cross grain. I was successful this time.
 
rcb2000 said:
Dang Zmbhntr,, where was that during the campout??
Next time I know what I'm requesting for dinner
Click to expand...

I would love to but my charcoal Komodo Kamado weighs a good 450 pounds, and my pellet smoker weighs probably 225 pounds and needs to be plugged in, so unfortunately neither are really practical to haul out to WV.

tinfoil hat timmy said:
Looks delicious! I'm a former butcher, so it's kinda fun for me to cut a tri tip apart. It can be challenging to get all if my cuts cross grain. I was successful this time.
Click to expand...

That's awesome, a good butcher seem to be a bit of a dying breed. I always take of a pic of the tri-tip before I cook it just so I can see how the grain runs. After it's cooked it's really hard to see the grain, so I refer to the pic and carve accordingly; I can at least get kind of close that way.
 
What did you do?
 
Love me some tri tip. I throw it on a hot grill, flip it three times (gotta get the cross hatch grill marks right), seven minutes apart, let it rest under foil for ten to fifteen then slice it up nice and thin. Mmmmmmmm.
 
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