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[MaytagMan]

Pulled a small tri-tip out of the freezer.   I used a packet of rub that was thrown in the box when I ordered some parts to convert my old Weber gasser from LP to NG.

My son said he liked the smell of the rub, and that he wanted to try it on something, and I thought I's trust his 8-1/2 year old nose.  :-)

225 until IT of 125, then seared on the grill for a few mins on each side.   Came out tasty and tender.

[Canadian John]

Looks as if there is a problem with too much moisture on the plate. Of course not. It's a wonderful looking cook! That's how I like it, nice and juicy.

[Bentley]

Great cut and looks good.  I would have expected more pink at your temperatures...

[RWhyman]

I do a fair amount of Tri Tips in a similar fashion, but I pull mine at about 112º-115º and then sear on direct fire until 125º

I like them a little more rare, but yours looks really good.

[Hank D Thoreau]

I usually cook a couple of tri-tips per week. My wife likes them well into the medium range.

I cook until they get an internal temperature of about 135 and then sear about two minutes on each side.

It takes about 75 minutes at 250 F.

That leaves a nice redish medium in the middle and a bit more done on the ends.

It works out fine.

I would also have expected much more pink at your temperature. Have you tested your thermometer lately?

[MaytagMan]

Well as you noticed, it did come out a little beyond...   te problem was that I was juggling a few things and the sear portion of the cook ran too long - I had intended on 2 mins per side and it ended being like 5 on each side.   

At least it is forgiving enough that it was still nice and tender... next time, I'll be better prepared in advance...lol!

[Ralphie]

Looks great and thanks for sharing. Members here have really turned me on to tri tip. It’s fantastic but has only been available in grocery stores in my area for about a year or two. Maybe slightly longer.
I’ve noticed that Santa Maria rub is popular on tri tip. I’ve looked for a recipe for the rub but google searches provide a variety of recipes.
Does anybody know of a recipe that would resemble what a Californian would consider authentic Santa Maria rub?

[Bentley]

Dont have a recipe, but two different schools of thought.  1st Central California Coast, Suzie Q, and Central CA San Joaquin Valley Pappy's Choice! (What I grew up on).

[MaytagMan]

We have Pappy's in all of our local stores, and a lot of them sell meats pre-seasoned with it.    It is pretty salt heavy but still tasty - they also make a reduced salt version which is also good.

[Ralphie]

Thank you!

[dk117]

I accidentally had a near perfect tri tip cook ( and of course no pictures) last week.   2.5 lbs.   I am a firm believer in the larger tri tips, a quality piece of meat is the key.  90 mins on the pit, then sear on the gasser.   My second Maverick died on me mid cook (unlike them as they are quality, but I went with a $20 amazon buy as I cannot abide with $80 to $90 thermometers dying, probably my fault for getting wet.)     Worcestershire glue and Montreal seasoning.  Most simple rub I've ever used on a tri tip, turned out perfect!

DK   

[bregent]

Was digging through the freezer for some bacon a few days and came upon a prime tri-tip.  Cooked last night. Rubbed with Montreal steak and smoked on the charcoal smoker to 125F, then raised the grates and seared.

[NorCal Smoker]

Spent 16 years in central California and love Pappy’s and Susie Q’s.  Still use them all the time as I go to Central California many times per year to get them. Have been cooking Tri Tip for 30 yrs, but only for 8 on a pellet smoker. I am much better and consistent now! Tri Tip is great across temperature ranges so not surprised you seared longer than you wanted to but still great!  Great job!