The Grill and BBQ thread

[kiddiedoc]

Happens to us all at some point. Just finished watching folks do a tri-tip like a brisket. Looked amazing and the comments were glowing. Some said they'd never do a reverse sear on a tri-tip again after taking it through the "brisket process". Not sure what I did wrong, but my results were no bueno. Dry roast beef is the best way I can describe it. Awful to waste a cut like that, but I had to see for myself what all the fuss was about. Live and learn.

I wouldn't think a tri tip would have nearly enough fat and connective tissue to hold up to a long cook and high done temperature. I do love a med-rare reverse sear on them with some chimichurri.

 

[CAVPUT]

I wouldn't think a tri tip would have nearly enough fat and connective tissue to hold up to a long cook and high done temperature. I do love a med-rare reverse sear on them with some chimichurri.

It didn't have the fat for sure, but no one I saw injected and not everyone wrapped with foil either. Many wrapped with butter or tallow which I used. Spritzed regularly, too. Even moved it further from the heat as well. Either I missed something critical or they were fibbing for clicks/likes. Either way it's reverse sear from now on. Last one I did that way topped with a seasoned blue cheese butter was awesome if I do say so. Still I hadda try. Lesson learned.