Throwing in the Towel on TRI-TIP... What Went Wrong THIS TIME??

We decided to try making tri-tip using the reverse seared method, after we made tri-tip like a brisket and really didn't like it. This time, we put the tri-tip on the Santa Maria Grill and cooked it to an internal temperature of 120 degrees.
The grilled tri-tip was fantastic - juicy, flavorful, and incredibly tender - and I definitely recommend cooking it this way instead of treating it like a brisket and cooking it low and slow to 200 degrees.
‪@tmgpits‬ #tritip #overcooked #santamaria
But what went wrong? Is tri-tip my Achilles heel? You'll have to watch and find out!
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[@johncrumpley8702]

Neil, we all appreciate the work you and Amy do on our behalf. Your candor and attention to detail is amazing. Thank you both for everything you share... the good and the bad. (BTW: Your "bad" still looks delicious.)

[@PelletsandPits]

Hey we appreciate that..cheers

[@Beasley-h4o]

Salt pepper garlic- smoke to 115 then sear - or just sear on the propane grill, finish on low until 125 - we do a few every month

[@SanJoseDale]

Amy is correct, the hot hotter the fire, the more carry over. I pull off at 110° from a low fire, like,smoking temp. Let it sit for a while, then sear, will be perfectly med rare. Don’t over think this, it’s just a big thick steak after all.

[@Arcey333]

Thanks for the tip, Dale. Hoping to try out my first tri tip this weekend, I'll be sure to keep it low and slow 😎

[@tony8354586]

Neil, I like the fact that you aired it even if you felt it didn’t come out right! Love that!👍

[@ChristopherLund-v9y]

I noticed right away that it rested with the foil AND the gloves on top. That’s going to be like an oven with the high temp char of the exterior of the meat. I rest with a little garlic herb butter and loosely wrapped butcher paper to let it rest slowly and minimal carry over. Appreciate your honest and genuine content. Thanks!

[@jamesstevenson7878]

I have the same reaction when it doesnt turn out the way I want it to…regardless of the reason…cool thing is you are willing to put it out there and show folks that things happen. I made some ribs for a party of 8, over cooked them and wanted to throw the ribs away and order pizza…they loved them! They even took them home for leftovers

[@PelletsandPits]

Amen...its just the honest truth...things happen...

[@johnnyhoover5870]

I did the same thing for my cousins birthday and felt the same way.

[@pauldevries363]

Don't give up because it wasn't exactly what you are looking for. That's what cooking is all about. We all learn from mistakes and helps the whole community. I would definitely eat it, even though not perfect. You have a great channel which makes us all better cooks. Honesty is the best teaching.

[@jeremygasiorowski317]

I absolutely love the way you are so honest about your cooking .... Keep up all the great work please 😁

[@PelletsandPits]

Thank you so much

[@franciszajauskas35]

Also I smoked mine off on a pellet grill till it's 125 degrees then let it rest the temperature will go up then when it starts going down get your Weber grill roaring hot and sear It Off 2 minutes a side you will have the perfect tri-tip

[@mannvsfood]

I only cook mine on my weber kettle grill with coals on two sides and none in the middle. Get it to about 120 and then I put it over the coals to get a crust. The tip will always be more done because its so small but its still juicy and a good spot for the people who dont like pink in the middle. I season my tri tip liberally with Meat Church Holy Cow. Very peppery and make some authentic chimichurri. So good. I havent smoked and seared one yet but I have a 250g Primitive Pits so I try to have more stuff to cook before firing her up. I know there are two grains but I always cut it the same starting at the small end thru the large end the same way you cut the large end. I dont worry about slicing it brisket style.

[@olD_Eazy681]

I'm a California BBQ guy so I do a lot of tri tip. On a kettle set so you can control the flame is best. I do 15 minutes per side, and then 5 minutes per side until it hits 120 to 125 then pull it and wrap in foil for 20 minutes. Comes out perfect every time

[@The_Original_Big_Daddy]

For what it's worth, when I cook Tri Tip which is pretty often, I like to do the hard sear on a very cold piece of meat. The exact method is I liberally kosher salt and course ground black pepper the Tri Tip. Then I wrap it up tightly in cling film. I let it rest on the counter for 1 hour, then I put it in my deep freezer for 1 hour. Fire up the grill and sear it on both sides with a diamond pattern, then onto the smoker it goes at 225 until it hits 135. This method has never failed me. I think on your last tri tip video I provided my Santa Maria meets Austin, TX BBQ sauce. It's molasses forward and works really well on this cut. If I need to repost it, let me know. Lastly, don't wimp out, you got this thing!!! I think why my method works is the hard sear at the start and the gentle rise at the end, doesn't give you much carry over. The last time I was at cold springs tavern up near Buellton, the Tri Tip sandwiches were served with a very molasses forward sauce, and a crema / horseradish sauce. That sucker was next level amazing!

[@chads7796]

This sounds good. Sometimes I do a double sear. Basically, sear at the start of the cook, cook at 225-250F to about 120-125 and then sear again (2nd sear is generally really quick just to give it that little extra crust/caramelization. Works really well on Picana, Tritip, and thicker steaks.

[@The_Original_Big_Daddy]

@@chads7796 Dang, I like that double-sear idea! Just a little extra lick of flame at the end. I'm trying it. And you're right, I generally cook a picana the same as a tri tip as well.

[@chads7796]

@@The_Original_Big_Daddy. It should work real well for ya. I know my family refuses to order steak out or go to fancy steak houses b/c we can do it better at home.

[@frankarmitage776]

😂😂😂”starting to think I don’t need a you tube channel” I felt you on that. When I cook something slightly wrong I am hard on myself as well. 😂😂 ending was funny man. 👍

[@PelletsandPits]

hahahaha thanks...cheers

[@richbennett6577]

Hey buddy I have found that you have to pull it at a lower temperature. It’s hot where you live and so the carry over is greater. Try 105. You are an amazing chef and have some of the best recipes out there. Don’t give up! I can’t drive from New York to kick you in the butt for giving up

[@bradheustess5710]

I almost always season and sous vide at 125 for 4-5 hours then sear over hot fire. Perfect every time.

[@johnnyhoover5870]

Shipmate! Don't give up. Santa Maria grill is the way to go. I'm a California kid and been cooking them for 30 years and no 2 are the same. I only rest it for about 10 min with a loose tent. Try a reverse sear. I do that on my pellet smoker. It's a under appreciated cut but once you have it done right you'll crave that bad boy. As far as the chimichurri, use bone marrow for the fat. Game freaking changer. Trust this trusty shellback on that.

[@MA4King]

Vacuum Seal with dry rub then toss in the Sous Vide at 120 to swim for the day. Then go to your favorite flame producing unit and get your desired sear / char on it. Perfect every time!

[@gregvaughntx]

Tri-tip is my family's favorite. I think of it like a small roast, rather than a steak. It goes on the Traeger (mine's ancient) on the smoke setting which is around 170 with a smoke tube for about 2 hours to around 125. I pull it and let it cool while I fire up the flat-top on my gas grill to give it a quick sear. The border between medium-rare/medium is my family's target.

[@joePARKS]

Grew up near central coast of CA and i LOVE the Santa Maria style tritip. Going over to San Luis Obispo Thursday night farmers market and grabbing a tritip sandwich from Mclintocks Saloon... absolutely incredible! I will say, they only season with salt pepper garlic parsley blend and i've never seen them cover the tritip with an aluminum tray (that looked a little hillbilly tbh 😂) Then they serve slices on a roll with either their bbq sauce or salsa. I'm a salsa guy. Just a Santa Maria style triptip sandwich with salsa - amazing

[@johnnyhoover5870]

I still dream of the gyros I use to get at that farmers market!

[@smokey987]

Maybe try a low and slow until close 110 / 115, let it rest then give it a really hot quick sear. I'm not using a Santa Maria grill which is amazing BTW... :) I will usually use my summit kamado for Tri Tip. I will cook low and slow let it rest after the smoke then reverse sear... really hot and quick. Great video as always!!

[@johnfreeman440]

That works for me, also. Love it.

[@albertvillegassr4600]

Looks great to me Neal, tri-tips are one of my favorite steaks to grill.

[@leomulholland3]

a tip, if i may, cook it like a prime rib. Low and slow unit internal reaches 110-115. Let it cool for 20 min, then blast it unit the char you want, then let it rest 5 min per pound and cut across the grain. one of my favorite cuts to cook.

[@PelletsandPits]

sounds good to me...

[@leomulholland3]

@PelletsandPits made it last night. Cooked it on the weber searwood. I take the left overs and make a bowl of texas red chili. Good Luck brother!

[@s.taylor5029]

Neil, I get your turn off to chimmichurry. You need to make the red chimmichurry and use the recipe from Ballistic BBQ. You'll be so glad you did. Also, go two zone reverse sear over charcoal on the weber. That's the can't fail best way.

[@GrillSergeant]

2 things. Hotter the temps will give off bigger carry over, and TriTips are not flat and even like steaks. The ends of the TriTip will be more well done vs the thick center. I love medium rare but my family likes medium, medium well so the TriTip will always have something for everyone 😂

[@PelletsandPits]

Thanks bud...definitely a learning curve with that grill

[@waymor2460]

I agree with your wife, cooked too hot, too fast. The area of medium rare was probably a very small part of the middle of the roast. I cooked mine on my pellet smoker at about 200 degrees until internal temp was around 125 then pulled off for about 20 mins. Finished it in my very hot gas grill for a quick char. Very tender and evenly cooked to medium rare.

[@davidball8]

The few we can get up my way I’ve always done a reverse sear and they come out great. You know you have it in you to give it ONE more try.

[@PelletsandPits]

ahhhaah true...

[@msknapp0182]

😂 we've all had those cooks brother. 30 carryover is ridiculous. Every piece of meat has its own personality like a dog does. Appreciate you showing when things don't work out. It makes me less pissed when it happens to me. Cheers.

[@PelletsandPits]

hahaahha appreciate that...cheers to my next mess up....

[@ronaldheisler8819]

Armchair quarterbacking here from a Californian (Dear God) who cook tri tip on the weekly. Amy is right. Tri Tip is better cooked hot and fast. Carryover over 25-30 degrees is common in that style of cooking. You kind of mixed the cooking style from hot and fast to low and slow back and forth. You can do low and slow as well but choose a lane :) Tri Tip goes from raw to done in the blink of an eye. Keep at it you’ve got this!

[@mikedelacruz3135]

👏🏼👏🏼👏🏼✊🏼🧐🫡

[@PelletsandPits]

Thank you...

[@ronaldheisler8819]

@@PelletsandPits I went back and reread my remarks this morning. I noticed I said your wife was right. Please don’t tell my wife Amy

[@GWS...BBQOutdoorPitmasterSport]

Dont give up.. It can be Amazing! Ive done several.

[@k1llerdir]

I have made tri-tip on a santa maria grill before and I have had that problem before. How I solved it was pull it at 100 degrees F and it rose to 130F. My favorite way to do tri-tip is smoke it Fridge temp up to 100f and then Sear.

[@raymondwendt6205]

Sounds like you understand how to slice it. That's the number one mistake. The second mistake is there's no inter-muscular fat. It's all on the outside. A quick sear seems like the thing to do. But, it's different thicknesses. While one part might come out great, the thinner parts will be over done and dried out. If hot and fast is the only method, I'll cut it into steak portions. Then each portion comes out perfect. Marinading would really help. My preferred method is to marinate and low and slow in the smoker. Then slice it thin. Probably 50 by now. Phenominal. There's a famous chef with the initials B and F. We've been using his marinade for years. Keep in mind it was meant for 2 tri tips. Mix accordingly. Almost fool proof. We also use it on on venison/elk steaks and chops. More lean meat. Fantastic!

[@RobbinsJoe]

Boss, good on ya for being so honest. That fancy grill looks like way too much work with a huge learning curve. I could see me cremating a lot of meals on one of those.

[@jamesmetzler2031]

It looked good to me. Nice and tender, pink in the middle. It doesn't have to be dripping blood to be good. IMHO. 😊

[@rickzabala6020]

From Santa Maria California, the original Tritip valley I don't like rare or medium rare. Me it's medium but preferably medium well. In Santa Maria Grill need to turn over frequently because direct heat cooks the outside much more. Santa Maria Grill came decades of not centuries before Weber Smoker and pellet grills/smokers. Even though, I live in Santa Maria Valley I use the Weber or pellet grills.

[@Ahglock]

The rare/medium rare temps have a bit more flavor but its texture is too chewy, medium for me is where its at.

[@Bernard32]

You gotta show that hatchet sometime. It's a relic for sure!

[@PelletsandPits]

That is true...it was my dads friends when he passed...they worked together in the 80s

[@MrAirtaz]

I do ours on my Weber Kettle and never fails. But for the gear I'm aware of that you have, you can sear it off on the flat top, then put it in your pellet grill to finish off (or vice versa). But for me, it's pretty much about getting some charcoal flavor on beef. Admittingly, I have not seen your first attempt yet.

[@GWS...BBQOutdoorPitmasterSport]

Try it brisket style.. 225...wrap at 160..finish at 190. Rest for 1 hour. Any seasoning you want. Did several that way. Turns out Amazing!

[@PelletsandPits]

This video was the second of two..hahaha the first thing in the video I mentioned we cooked a tri tip like a brisket and didnt like it..

[@GWS...BBQOutdoorPitmasterSport]

On what? Can't remember.. pellet grill or Charcoal grill? Sorry... Been busy... I did mine on a pellet smoker..225.. with probe inside..plus one extra thing I did't say, sorry... Campbell's injected beef consomme. It's makes a world of difference.

[@joePARKS]

that grill is awesome

[@jbfoxford]

Hey Neil Go back to basics try the reverse sear on the Weber Kettle for the next one.

[@mikedelacruz3135]

For me on a Weber kettle 2 zone, it’s a hard sear… then smoke on the side with no heat until desired temp. It shouldn’t jump that high in degrees.. maybe 10-14 max

[@775summit2]

We just did one on the traeger hooked it at 165° for about 4 and 1/2 hours got it to 130 called it off pan seared it and it tasted great

[@johndubinsky8415]

Thanks for posting the fails, I really need it sometimes. I can't be the only one out there that messes up or chases that one great brisket i can't seem to replicate! I only have an offset smoker, but i wonder if that would have been better for a reverse sear as you can keep temp down.

[@PelletsandPits]

Absolutely....I think the fire was just to hot and built up a ton of heat for carry over....

[@toddcrockett]

I have one ready to cook on the Weber kettle tomorrow. Charcoal and cooking indirect till around 110 then searing till med rare. Made a homemade chimichurri with a twist. I have issues with my ThermaPro thermometer also. I've been through a few of them and still haven't found a great one in my opinion. GBO.

[@cito4633]

I’m an idiot, so I do the idiot proof method… I sous vide a 2 1/2 - 3 pound tri-tip for 2-3 hours at 130°…. Take it out of the bath, pat dry, re-season and then sear it for a couple of minutes over charcoal with oak chunks… Has never failed me!

[@jason01095]

Double-thumbs up for the authenticity and the humor even though you were ticked! Never seen 30 freaking degrees of carryover cooking before, but really can't think of what else it could be. Maybe once you get your sear, go slightly to the right on that grill for a little less direct heat? Dunno. Whatever though, I'd still eat it haha

[@andymelissamcdonough4478]

I cook mine on my Traeger at 225 with super smoke until it reaches 115 IT and then sear on my blackstone and rest with compound butter on top. Usually have great results.

[@JasonStutz]

Yeah, that looked good. To me as long as it still has some red or pink, I'm good.

[@02stampede]

There are some good bites in there for sure. I'd take the well done bits, chop them up and make breakfast tacos.

[@wesmiller9196]

For what it's worth...This works every time for us...I leave most of the fat cap and slice the cap to the meat in a square pattern. Use a jaccard tenderizer or serving fork to tenderize and then dry brine in the fridge for 24 hours using kosher salt. After 24 hours, pull from the fridge, rest on the counter for maybe 30 minutes or an hour, season with what you like, let it sit again for 30 minutes. Smoke at 225 on my PitBoss in smoke mode until 120 internal (takes about 80 minutes roughly) and then I sear using GrillGrates on my Weber gas grill for 90 seconds, rotate 90 degrees and go another 90 seconds, flip and do the same on the other side. Let it rest for 15 minutes and slice against the grain. You should get medium rare on one side and a little more cooked on the other...wife and son aren't fans of medium rare so this makes sure there's something for everyone in our house. I could substitute the sear station on my PitBoss for the weber searing but this has worked for us

[@yalefogarty2498]

I’m that guy …. Perfect! 🍻👍

[@crashcopter6000]

Wrapping it tightly in foil didn't help... Try Worcestershire then add rub. Put it on the Weber with the smoke and sear to 110 with coals and post oak, then let it cool off to the side while you crank up the coals. sear it to 115ish, then back on the cold side covered to 125. Pull and let it rest uncovered for 10ish. Slice thin and grin!! Tri-tip is a family fav. Cheers!

[@roofintrash1175]

I usually smoke mine at 225 until 115 and sear it over smokin hot coals. Haven't had a bad one yet!

[@mikedelacruz3135]

Tri tip is not a steak brotha, it’s a roast. Tri tip is huge here in Central Cali, and to be honest that’s a perfect cook, my 2pennys. Yes I am THEE 1%er. As long as it’s tender, with a bit of pink with a good rub for flavor….you’re golden. And I saw the juice’s flowing…you did it justice my guy!! You can break it down into steaks or buy it as steaks. But you’re comparing apples to oranges. Either way, 🔥🔥🔥 episode/cook. Cheers y’all 👊🏼😎🤙🏼

[@PelletsandPits]

Thanks for the clarification

[@mikedelacruz3135]

@@PelletsandPits my apologies brotha, after re reading this it sounds like it came off as rude. Was never my intentions Sir. My sincerest apologies

[@mikedelacruz3135]

@@PelletsandPits well, i guess this is where we part ways pimp! Wish y’all the best 👊🏼😎🤙🏼

[@johnnguyen7937]

Seared perfect actually, tritip tends to be still very chewy at medium rare.

[@bontragershadow9070]

My wife put simple syrup in the gravy once, I mixed up the pots on the stove. I think my family was being nice when they said they liked it. It was the first time we served turkey day in our new house with the whole family over, we were mortified.

[@chriseh09]

I have always smoked my tri ti[p like I would a brisket and always have had wonderful results!!!

[@PelletsandPits]

Completely agree...just not for us...BUT thats what makes the world go around...cheers

[@miguelarrowsmith421]

The edge of the tri tip always cook faster than the middle so people that like it more cooked eat the ends and the people that eat more rare it the middle

[@plburton07]

Neil, losely tent it with foil and don't put the silicon mitts on top of it. The mitts trapped in the heat and caused the tri-tip to continue to cook. Don’t give up, you're just one adjustment away from perfection.

[@lesmesromero3585]

The fire, you could wait for the wood to turn into coals and cook it that way. But it's not bad and it looks good still.

[@michaelcollier5164]

Might want to try SV'ing it until about 117 degrees. I think that the fibers don't break down for about 4-6 hours ... could be wrong ... after that sear on your grill ... works for me.

[@alans6767]

Looked pretty good from here even if a little past the doneness you wanted

[@PelletsandPits]

thanks Alan...

[@russellhewitt8108]

I had that same emotion with a brisket last weekend that sucker turned out dry as all get out

[@ericsoderquist3969]

It looks great to me. I would eat that no problem 🤗👍😁

[@scottie1538]

Try resting without foil tent

[@jamescereda2628]

Feel ya, buddy. Lately, I've been pulling off at the right temperature, let it rest, and recheck temp and wow! Twice out of the last 5 cooks! Checked temp in ice bath also! I think my thermometer is going bad! I think I'm going back to the touch firmness? And yes, I'm going to buy a new thermometer! Cheers from Napa California

[@user-du1km4pw5w]

Take a trip to central Cali and do a tri tip tour.

[@garyhostetler3800]

Well it happens to all of us. Now make lemonade out of lemons and turn that into some amazing Mexican dish like enchiladas or burritos. Cheese and salsa and sour cream heal all wounds.

[@PelletsandPits]

Honestly..we just snacked on it....even though over cooked...wasn't bad...just not great...

[@jasonkonieczki2194]

I think if you had started with a better selection of meat your end result would have been where you would have expected. Tri-tip is a butcher's cut and not for a peel apart package. I smoke mine on my pellet grill until 125, pull and finish on my sidekick until medium rare with nice marks. Perfect every time!

[@cheehee808_]

Personally i prefer tri tip grilled like a steak. Idk how its butchered elsewhere but we always get it pre cut into long strips from the store and those are way easier to modulate on the grill than the big azz slab lol

[@charlesself1791]

You gotta try a Teres Major. It's a cut of steak that comes from the chuck area. Best steak I've ever had

[@PelletsandPits]

will do...thanks

[@mitchellbjerke5547]

Try a red chimmichurri? I prefer that to regular. Love tri tip too

[@PelletsandPits]

Will do ...thanks

[@olddawgdreaming5715]

Looked okay to me, pink inside , warm and flavorful ??? Momma liked it what more can you ask for? Figure what you want it to taste like and go for it. We will watch you fix another one when you're happy with it. Fred.

[@frankmarullo228]

That looks pretty good to me Neil , sure wish I could mess up that good... THANK YOU FRANK FROM MONTANA...PS I'm home back to normal .......

[@lancedean5987]

Did I spy a beer sitting in the far corner of the grill

[@James-oh1wp]

It’s the tale of 2 tri tips … the second half that you cut up looked bang on to me . The first piece … yes overdone . Has to be the difference in the thickness of the meat … but … there are always people who prefer well done or medium well . Gives you options

[@Wattsonthegrill]

Awesome video. I hate it when my food doesn't go my way also. But at the end of the day. We are always learning. Cheers 🍻

[@PelletsandPits]

Ty....so true

[@gman3589]

I always cook mine with rotisserie and they always turn out perfect

[@jaybooth4815]

That's still looks good to me Neal! Maybe the aluminum pan increased the heat like a dome. Looked very tender. Never give up! Cheers brother!!

[@rodderbob]

When you and I talked about this my guess was high temp momentum bit your butt (sorta like Amy was thinking). After seeing how intense your fire was and how close you took the grate I'm even more convinced. Try it again some time but run the grate higher and flip more often, as well as plan on more time to ease up on it. As for the chimichurri I understand what you are talking about. Having watched a bunch of what you like to do it might be interesting, if you haven't already, giving red chimichurri a try. I know you like roasted red pepper which is what makes it red along with paprika, that might swing the flavor profile enough for your taste. Smokey chipotle would be another option if you want some zing in it.

[@olD_Eazy681]

Unless its santa Maria marinaded, I always use a BBQ rub on my tri tip

[@stevefowble]

No worries, win some you lose some.Next one will be great.

[@conradkostelecky5781]

How about doing a sous vide to about 110 more or less then finish with a sear over hot charcoal. Then thin slice like a pit beef sandwich. 🤔

[@wmariage]

Why do you put QUE That on a steak!? Because it’s one of the best seasonings I have ever used! Do not apologize, it’s the BOMB!

[@grumpysgreatoutdoors]

Many folks like tri tip medium anyway. It’s okay Neal, tri tip is always good. You obviously know what you’re doing, sh*t happens and this vid proves that. But again, it’ll eat, no doubt!

[@PelletsandPits]

I appreciate that...doesn't matter what cooking style is the best or recommend and perfect every time....its about trying new things and showing the truth...

[@grumpysgreatoutdoors]

@@PelletsandPits perfectly said!

[@kensaffran7135]

Hmmm, let's see here. Pink, moist, tender, and tasty (per Amy). I'd count it as a win. And not try it again on that grill.

[@ponsholm]

It is what it is, seemed like tasty meat in the end however. More power to you!

[@chrislee6302]

To be honest being originally from California cooking tri tip to rare or medium rare is not my favorite like it is for most other steaks. Like it more towards the medium side. Idk what it is but rare and medium rare can tend to be chewy with the cut. Medium gives you the flavor and the tenderness you’re looking for. Don’t know why but thats what i have found.

[@PelletsandPits]

Completely understand

[@Aaron-L]

You may have temped it in the thick part and it would have over cooked the thin parts. You forgot to adjust for unevenness of the meat

[@PelletsandPits]

During the video... I mentioned that we checked the temps like crazy...

[@prccap]

It’s not just you. I have never liked tri-tip and I have no idea why they push it in Cali so much.

[@chads7796]

I did a picana a few days ago and pulled it at 120-125 and it rose to 143. So it went up a good 20 degrees and I thought that was a lot.

[@PelletsandPits]

Man...finally someone who doesnt think im crazy...ahahhah about time....im saving this comment...welcome to the family hahahaha...what and how did you cook yours

[@chads7796]

@@PelletsandPits I did it on my trager timberline. Using charcoal pellets Cooked it at 250F until about 120 then rested and cranked the grill up to 500F for the sear. But, as I stated it rose to about 143F before the sear. But, after the sear it was still about 150F so the upper end of medium just how the family likes it.

[@208patriot6]

Pull it early with hot fire.... you will get it! Traditional Santa Maria Tri-Tip is da bomb!

[@bennickerson9581]

I think you are over thinking it. I just put it on my pellet smoker or grill and stick a thermometer in it. If you dont like the flavor, that is one thing, but other than that. Dont do that brisket cook nonsense. Try it again. once you get it, you will have it in your pocket. I think you need to lower the temp and go a little longer. Its not a hot and fast it is more of a low to med and still a bit fast

[@bandit8623]

i think it looks good :)

[@jamesm4603]

Would wrapping it in butcher paper instead of aluminum foil prevent that?

[@ChrisBQue]

I like to make Tri-Tip on my Weber Kettle with the rotisserie attachment seasoned with Q-that and Smash That and a little extra cracked pepper. It comes out great 🫕

[@MrAvila-qm6rj]

How long did you have it out of the fridge by the time you placed it on the grill? You should allow meat to come to room temp before placing on hot grill. Also, covering and having the embers underneath may result in heat inertia going past desired degree of doneness.

[@PelletsandPits]

@@MrAvila-qm6rj I don’t agree with meat at room temp.., we don’t do that I restaurants for a reason. Proven a million times over. As per the temps.. that’s why i mentioned we had the meat above the fire for roughly 40 min…. That helps with your idea bringing up to temp… but adds flavor.

[@tonybean5756]

How many grills do you have? Is there a charcoal grill out there that you want but don’t have…yet?

[@stonerscravings]

Amy is right. The hotter the cook the more carryover. I’d have pulled it between 105° and 110°

[@bigreb62]

Usually bring mine to around 100 on pellet grill then sear.

[@jakespencer8077]

Slice it and cook it down for roast beef poboys😮‍💨😮‍💨🤤🤤

[@PelletsandPits]

Absolutely....we just sliced and ate as is....