So a week ago I did my first tri tip. I refrigerated with California-style rub recipe I found online for a few hours, then indirect smoked on a 26 with a couple hickory chunks around 300 ‘til it hit 120 internal. Pulled it, spread the coals, then (reverse) seared for 1-2 minutes per side. The meat was about perfect, but no one in my family really liked the seasoning. Waaay too much cumin.
Tonight I did the same method but just used Montreal SS. This time the seasoning was about perfect, but the meat was a little under done. (Most recipes I found called for medium to medium-rare.) My wife & discovered we actually prefer this cut more of a medium, or dare I say, even medium-well. I almost always prefer bloody over burnt, but this cut seems to be tough if it’s not cooked a little more. Is that because it’s kind of a cheap cut, like a flank steak we use for fajitas?
Anyway, here you go. Looks good, but the toughness doesn’t show through the pics.
-Jed