Tri Tipping Tomorrow

[OldUsedParts]

Gonna do my first ever Tri Tip tomorrow and I have already prepared some Santa Maria Rub and I'm pretty sure I know how to cook it. HOWEVER, I need to know if any of Y'all recommend any kind of liquid basting/marinading or such?

At the moment I just plan on trimming the excess fat and applying the rub 30 minutes or so before putting in indirectly on some Kingsford charcoal. I will probably do a sear during the cook also. Think I'll use the Kettle set up with the coals on one side so I have the sear or indirect option during the cook. 135 internal is what I'm shooting for

ANY AND ALL SUGGESTIONS ARE WELCOME

[Txdragon]

I've never basted or marinated any tri tip I have cooked and they've all turned out phenomenally juicy and flavorful. Don't trim off too much fat because this is probably why I've never had to baste or marinate lol.

For my tips, I have always seared over a blazing hot fire. Only way to make it hotter would be to put the thing directly on the coals. Let the flames lick the roast for about 5 minutes per side. Then I move it over to the "cool" side for about 25-45 minutes (depending on tri tip size and current pit temps).
I let it rest about 20-30 minutes, again depending on roast size. Then slice it up.

** This is how I make them, you are in no way required to follow them as instructions **

[OldUsedParts]

Thanks, TD, I'm a beginner but pretty much on the same thinking as you - - - I'll snap a pic in a little while and maybe you can advise me as to how much Lard to take off.

[OldUsedParts]

The Nekkid Truth.

[Txdragon]

I was gonna say, "That looks about 2.5 - 3lbs" then saw the sticker on the last shot I wouldn't trim down to less than 1/4", and it looks to be pretty near that now. Good part is it seems to have very nice marbling, but much like a brisket, that will help shield some of the fire. On any tips i've done that really needed trimming, I've always doctored it up when slicing the finished product and just trimmed it from the slices.

[woodenvisions]

What time is dinner buddy ??

[OldUsedParts]

only reason to trim some of the fat would be so the Santa Maria Rub sticks good - - - this should be fun tomorrow - - - YO Pocono - - dinner's a Noon CST - - - you want tater and salad

[Russ]

I'm leaving now, should make it ? Lol

Russ

[OldUsedParts]

sure "come on ?up?" - - - plenty for all

[Russ]

Plenty for all, lol, whenever we go out to dinner sometimes our friends share their mains etc, everyone except moi. Lol. Everyone knows how I roll. I order exactly what I want, I don't share on a nice meal out. Why would I share my favourite lemon chicken with friends when they have something I don't want,lol. Yeah I know, wife's says I'm odd, I'm ok with that.

Russ

[Okie Sawbones]

As a counterpoint, I have tried to like tri-tip, but I don't find it inspiring. I have used a great Santa Maria rub, bought prime tri-tip, cooked it to 135F, sliced across the grain, but still find it a little chewy and not with the flavor of other cuts.

[OldUsedParts]

thanks, Sir, I'll soon be getting that "test" I remember being disappointed in Dino Bones so hopefully that "won't" be the case today

[Okie Sawbones]

Not trying to rain on your parade; just giving my experience. YMMV.

[OldUsedParts]

Which I value - - - stand by for possible profanity or pictures