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Tri Tip Recipe - Smoked Tri Tip Steak with Slow 'N Sear 2.0 - Is Dry Brining Worth it?
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Adrenaline Barbecue products used in this video:
For our professional recommendations on digital thermometers check out the following link:
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WHAT YOU WILL NEED TO GRILL TRI TIP:
2-3lbs tri tip
Kosher Salt
BBQ Rub - ours was equal parts black pepper, garlic powder and paprika.
Oil
To prepare out tri-tip you are going to trim off any of the fat and silverskin. Next we are going to be doing a dry brine on it. We will be using 1/2tsp kosher salt for ever pound of meat making sure to do all the side. This is going to help with seasoning our meat as well as enhance the juiciness of the tri-tip. Once our tri-tip has been salted we are going to place it into the fridge uncovered overnight or if you have the time you can even do two nights. This will just help further tenderize the meat.
After your Tri-tip has brined for 24 hours it’s now time to add some of our other flavors. First we will brush it with a little bit of oil, next we will generously apply our bbq rub. Today we are using a blend of equal parts black pepper, Garlic and paprika. With our tri-tip all ready for the grill, we are going to go ahead and get our Slow 'N Sear for cooking at 225F.
We set up our Slow 'N Sear by lighting about 25 briquettes. Once our initial briquettes are hot we will then add in about 1/3 of a basket of unlit briquettes along with some wood chips to add a kiss of smoky flavor to these tri-tips. With our grill up to temperature with clean smoke it’s time to get our tri-tip on grill opposite the slow ‘n sear. We are also going to also take our leave in thermometer and probe our tri-tip so we can monitor the internal temperature as it rises because when it hits 90 degrees we are going to flip it to promote even cooking. Once that done we are going to close the lid and begin cooking.
When you Tri Tip has reached 90 degrees internal temperature open the grill and give your steaks a flip to help it cook evenly. Next close the lid and continue cooking until it reaches 120F internal temperature.
Now after about 55 minutes the Tri-tip our has reached 120 degrees and we are going to remove our tri-tip because we are going to finish it off by searing it using our cold grate technique, which will give us a final temperature of 130F. Along with removing your tri-tip you will also remove the grate so that it can cool also if you have the 2.0 Slow 'N Sear you can remove the water reservoir to increase your sear zone (CAUTION: Make sure to use heat resistant gloves) When that’s done, we are also going to place about 3/4 of a chimney of hot charcoal into the SNS in preparation for our final sear.
With our coals hot and ready to go, we are going to place our grill grate back into the grill along with our tri-tip onto the indirect side and then when we are ready to go we will spin our easy spin grate so that our meat is directly over the coals. We are going to be searing these tri-tips using our cold grate technique for 1 minute on each side two times, followed by searing thicker edge for about another 30-60 seconds. Each time we spinning the grate exposing a new section of our cold grate.
Once the Tri Tips have been seared we are going to remove them from the grill and let them rest for 5-10 minutes before slicing. It is important to slice your tri tip against the grain. We did this by cutting it in half then down toward each point cutting against the grain. This will make for a more tender bit.
Enjoy.
PLEASE SUBSCRIBE! It really helps us grow!
Like the thermometer we used? Find out more here:
Adrenaline Barbecue products used in this video:
For our professional recommendations on digital thermometers check out the following link:
___________
WHAT YOU WILL NEED TO GRILL TRI TIP:
2-3lbs tri tip
Kosher Salt
BBQ Rub - ours was equal parts black pepper, garlic powder and paprika.
Oil
To prepare out tri-tip you are going to trim off any of the fat and silverskin. Next we are going to be doing a dry brine on it. We will be using 1/2tsp kosher salt for ever pound of meat making sure to do all the side. This is going to help with seasoning our meat as well as enhance the juiciness of the tri-tip. Once our tri-tip has been salted we are going to place it into the fridge uncovered overnight or if you have the time you can even do two nights. This will just help further tenderize the meat.
After your Tri-tip has brined for 24 hours it’s now time to add some of our other flavors. First we will brush it with a little bit of oil, next we will generously apply our bbq rub. Today we are using a blend of equal parts black pepper, Garlic and paprika. With our tri-tip all ready for the grill, we are going to go ahead and get our Slow 'N Sear for cooking at 225F.
We set up our Slow 'N Sear by lighting about 25 briquettes. Once our initial briquettes are hot we will then add in about 1/3 of a basket of unlit briquettes along with some wood chips to add a kiss of smoky flavor to these tri-tips. With our grill up to temperature with clean smoke it’s time to get our tri-tip on grill opposite the slow ‘n sear. We are also going to also take our leave in thermometer and probe our tri-tip so we can monitor the internal temperature as it rises because when it hits 90 degrees we are going to flip it to promote even cooking. Once that done we are going to close the lid and begin cooking.
When you Tri Tip has reached 90 degrees internal temperature open the grill and give your steaks a flip to help it cook evenly. Next close the lid and continue cooking until it reaches 120F internal temperature.
Now after about 55 minutes the Tri-tip our has reached 120 degrees and we are going to remove our tri-tip because we are going to finish it off by searing it using our cold grate technique, which will give us a final temperature of 130F. Along with removing your tri-tip you will also remove the grate so that it can cool also if you have the 2.0 Slow 'N Sear you can remove the water reservoir to increase your sear zone (CAUTION: Make sure to use heat resistant gloves) When that’s done, we are also going to place about 3/4 of a chimney of hot charcoal into the SNS in preparation for our final sear.
With our coals hot and ready to go, we are going to place our grill grate back into the grill along with our tri-tip onto the indirect side and then when we are ready to go we will spin our easy spin grate so that our meat is directly over the coals. We are going to be searing these tri-tips using our cold grate technique for 1 minute on each side two times, followed by searing thicker edge for about another 30-60 seconds. Each time we spinning the grate exposing a new section of our cold grate.
Once the Tri Tips have been seared we are going to remove them from the grill and let them rest for 5-10 minutes before slicing. It is important to slice your tri tip against the grain. We did this by cutting it in half then down toward each point cutting against the grain. This will make for a more tender bit.
Enjoy.
PLEASE SUBSCRIBE! It really helps us grow!
Like the thermometer we used? Find out more here:
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