Tri-tip

Jevi’s notes

One of the fun sirloin cuts. Grill, roast or smoke it. Reverse searing on the smoker gets you wood flavor and still a proper crust.

From the Primal Cut Sheet post The Art (and Science) of the Steak.

Thaw (fridge)

Planning estimate for a 2.5 lb package: ~24 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Grill (grill) · pull ~135°F (texture/plan) · rest 15 min
  Est. cook: ~12 min for 2.5 lb
• Oven roast (oven) · oven 425°F · pull ~135°F (texture/plan) · rest 15 min
  Est. cook: ~57.5 min for 2.5 lb
• Smoke (grill) · pit 250°F · pull ~135°F (texture/plan) · rest 20 min
  Est. cook: ~145 min for 2.5 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.