Tri-tip

12/18/10 – Tri-tip, Reverse Seared

Thanks to Costco always packaging multiple pieces of meat in a pack, I had a leftover tri-tip from the previous week.  I seasoned it with “Santa maria” rub, and a little dusting of my general purpose BBQ rub.

I cooked it indirect at 300 degrees until the internal temp was 100, then rested it in the warming drawer while I cranked the MAK to 450 degrees.  I then put the meat on the MAK searing grate 6 minutes/side for some fantastic searing and taste!  I used Bear Mountain Mesquite pellets, and this was one of the tastiest pieces of meat I’ve had in awhile.  Sliced across the grain is was so tender it nearly fell apart in your mouth.

12/10/10 – Tri-tip, Brisket-Style

I have been wanting to do a tri-tip on my MAK since the day I bought it.  Could never seem to find them in the grocery store, so I finally went to Costco and found a nice package of 2 tri-tips.  I decided that the first one was going to get the brisket treatment.  Dry-rubbed, and cooked low-and-slow.

Cooked it for about 3 hours at 275.  A little higher than I would have liked, but I was really trying to hit “done” at a particular time.  Foiled it at 160 with some apple juice and Sweet Baby Ray’s sauce. Let it rest for about 1/2 hour and served with some seasoned potato wedges, salad, and crescent rolls.

Rub (from amazingribs.com)

  • 3 tablespoon ground black pepper
  • 2 tablespoons table salt
  • 1 tablespoon granulated white sugar
  • 1 tablespoon onion powder
  • 2 teaspoons mustard powder
  • 2 teaspoons garlic powder
  • 2 teaspoons chili or ancho powder
  • 1 teaspoon chipotle or cayenne powder

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