TRI-TIP, how do you cook it?

[smokeasaurus]

Y'all are giving me a headache. Now that I have found a source for tri-tip here in Alabama, what is a good first timers way to cook one on a Weber kettle?

Just like the Captain did Two Pockets. Set your kettle up for indirect cooking. Place 25 lit coals on one side and add wood if you wish. Place a small pan on the other side of the cooking grate and set the tri right over the pan. When you put the lid on make sure the vent is on the tri side wide open. Have your bottom vents set about 1/2 open and pull her at 125 for rare or 130 for med-rare. Keep the seasonings simple    salt-pepper-garlic is good for the Santa Maria experience.............

you also could do the same above set-up and sear the tri first on both sides then smoke until 125-130 or you can sear when it gets to around 110...................

What is the purpose of the pan? Anything in it?

You could toss some beer in the pan if you wish, but it is mostly to catch drippings..specially in a Kettle where the grease just burns into the porcelain finish and makes for a not to fun clean-up!!

[Savannahsmoker]

Thanks for all the comments and I now it is which method to try first.

I checked here in Savannah and I can get T-Bones and Rib Eyes cheaper than Tri-Tip.

My question to y'all is, is it better than a Rib Eye or T-Bone???

[Pappymn]

Thanks for all the comments and I now it is which method to try first.

I checked here in Savannah and I can get T-Bones and Rib Eyes cheaper than Tri-Tip.

My question to y'all is, is it better than a Rib Eye or T-Bone???

Not in my opinion. Ribeye is king for me, and don't get me going on the rare bone-in ribeye.

[TMB]

I'm with Pappymn, ribeye is my first choice!

[muebe]

I am also a big rib-eye fan myself

[txpops]

rib-eye rules!

[Over Dunn]

Ditto on the rib eye. When it is a tri-tip, it's fast and hot over brics, just like the rib eye.


OD