Need help

[Scallywag]

I can't believe it but I found a tri-tip for sale at my butcher tonight!!! Need to know how to cook it. Gonna try it on the BGE

[sparky]

Give it a quick sear and then indirect until 130.

[GusRobin]

Or make it a "trisket" and cook it like a brisket to 185-190* IT.

[fishingbouchman]

I have one in the fridge and wondering how i want to cook it.  the trisket was pretty darn good so thinking I will be doing it that way.  but a quick sear.....   

[Pappymn]

What Sparky said. He is wise

[sliding_billy]

Go for the trisket.  You can always do a quick seer MR steak, but since you found a tri, why not.  Or... go see if they have another and do both. 

[smokeasaurus]

If it is your first tri-tip, go with smoking it indirect until internal reaches 110.....then sear that bad boy to just under 130 and pull it off and foil tent it for about 15 minutes.

If you want the full on Santa Maria experience, rub it with salt,pepper and garlic.  Use red oak for smoke and heat....outrageous.

Then........your next cook, succumb to the call of the Trisket 

[flbentrider]

If it is your first tri-tip, go with smoking it indirect until internal reaches 110.....then sear that bad boy to just under 130 and pull it off and foil tent it for about 15 minutes.

If you want the full on Santa Maria experience, rub it with salt,pepper and garlic.  Use red oak for smoke and heat....outrageous.

Then........your next cook, succumb to the call of the Trisket 

X2, except for the trisket part. I can't convince myself to take a piece of meat tender @125F to 190F when I pay $6.99/lb for it.

[smokeasaurus]

If it is your first tri-tip, go with smoking it indirect until internal reaches 110.....then sear that bad boy to just under 130 and pull it off and foil tent it for about 15 minutes.

If you want the full on Santa Maria experience, rub it with salt,pepper and garlic.  Use red oak for smoke and heat....outrageous.

Then........your next cook, succumb to the call of the Trisket 

X2, except for the trisket part. I can't convince myself to take a piece of meat tender @125F to 190F when I pay $6.99/lb for it.

Ya gotta try the trisket......they are so good.........hey, Old Smoke and Muebe wouldn't steer you down the wrong path ....

[muebe]

If it is your first tri-tip, go with smoking it indirect until internal reaches 110.....then sear that bad boy to just under 130 and pull it off and foil tent it for about 15 minutes.

If you want the full on Santa Maria experience, rub it with salt,pepper and garlic.  Use red oak for smoke and heat....outrageous.

Then........your next cook, succumb to the call of the Trisket 

X2, except for the trisket part. I can't convince myself to take a piece of meat tender @125F to 190F when I pay $6.99/lb for it.

It is even tender at 200F