I have heard so much about Tri Tip Sirloin for the last 3 months that I have been looking for them in all of the markets that I shop. Here in Texas that would be HEB, Sam's Club and Granzin's Meat Market. Finally, last Saturday, I stopped in Granzin's Meat market and I asked if they had any Tri Tip Sirloins and they showed me a whole row in the beef meat cabinet. The biggest that they had was a little over 2 lbs. I subsequently purchased it.
1. I would like to cook this for the next family dinner on this coming Sunday. I do want to cook this on low heat nice and slow. I have been reading that 225 degrees is a good temperature. If you have other thoughts, please let me know as to the best temperature.
2. Also, we prefer our beef medium rare and nice and pink on the inside. Again, I have heard people say that they terminate the cook from 130 degrees to 145 degrees. Given that we like ours medium rare to rare, what would be the end temperature of this meat?
3. Roughly how many minutes per pound do you estimate for smoking a Tri Tip to this point so that I can plan on a delivery schedule from grill to plate.
I thank you for you input.
Ed