Wow was this Tri Tip ever good! The flavor difference between the two was completely different and the dry brined tri tip was 10x better! Dry brining is a must. The sear also added so much depth and great flavor with every bit! Wow was this ever a winner in my books!
Today for Father's Day I made my first tri tip. For the cook I used a SnS and 22" Weber Kettle, blue bag charcoal and a little bit of apple wood. The roast was a 3lbs choice grade that I dry brined for two days and seasoned with just coarse pepper, granulated garlic and granulated onion. I followed along with this video and the results were f*cking amazing. Thank you guys
I am just 1 minute and 25 seconds into the video and I already know that this is an awesome method!! I have seen this by ya'll on all kinds of videos. . this method I have not tried yet. this weekend I am doing a couple whole chickens. THEN, I AM DEFINITALEY TRYING THIS OUT!!! this method looks so good to making perfect beef, perfect meat!! And oh ya... I am going to resume the video!! Thanks guys!! talk to ya soon!!
As a Californian, I’ve been eating tri-tip for most of my life. It’s regularly on sale, around the same price as ground beef for Choice (and I don’t see the need for Prime with this cut). My preference is for a simple Santa Maria-style rub: salt, black pepper, and garlic powder in equal amounts. I’m absolutely sold on dry-brining as you demonstrated, then add the pepper and garlic before grilling. And I use red oak. They sell bags of chunks in front of the grocery stores in the Central Coast area, and I pick up a bag or two whenever I get up there. The traditional meal is tri-tip, salsa, locally-grown pinquito beans, a green salad, and toasty garlic bread - great for sopping up those juices. But don’t get me wrong: I’d eat yours too! And I almost always grill two like you did. The second one makes great sandwiches, dipped in that jus, or a steak salad.
I Q’d my first Tri Tip along with my first Picanha on my Weber 26” Kettle two weekends ago. Low & slow @ 225-250 degrees. They were both Amazing! Over 6 pounds of meat was demolished by 4 people for dinner. They were both hard to find on the East Coast! Guess I need a supplier! Nice job Jabin. I want to try your rub next.
No sugar in your rub, good man! I'm from the central coast and have been cooking Tri-tip for over 20 years, pains me when people put pork rub on it lol. Try some Suzy Q Santa Maria-style seasoning and cook it over red oak for an authentic Tri-tip.
Hard to find tri-tip here in Barcelona (Catalonia) but the "quest" will worth It....following your advices, off course!!!! Thank you for this great vid!!!!
My first attempt cooking tri tip I used the exact same technique but in my oven due to the weather outside, and it turned out tasty but incredibly tough. Maybe I’ll try again on my grill sometime.
Done a few hundred tri tips. I like a wet marinade, seared fast, finished indirect. Heat source can be anything. Oak is the best, but cast iron pan still works. It’s not on the heat long to transfer a lot of flavor unless it’s a wood fire. Bottom line though. It tastes best cold. Sliced thin, sea salt to taste. A Thai marinade is great too, paired with a cold salad. I admit his method will be more evenly cooked. I don’t mind a little crust.
I made this last night with an overnight dry brine. Everyone LOVED the tri-tip! And I'm loving my SNS, its large capacity makes grilling big cuts like this very easy to sear. Tri-tip is easily one of my most favorite cuts, and my butcher priced this one at $5.89/#. His beef is from High River Angus, which blew away Sam's Club beef in a side by side taste test. (No Costco here in Ocala, bummer!)
I'm from California, let me tell you I've tasted brisket and its pretty good but nothing compared to that deep beefy flavor of tri-tip. Just season with salt, pepper, and garlic and cook over California Central Coast red oak and you are hooked for life. Red oak is what really makes the meat so awesome.
This Tri Tip was insanely good and we seared TWO over the new Slow 'N Sear 2.0! WHAT?!? Question: Do you prefer to Dry Brine or Salt just before the cook?
Dave really all you have to do for pork is mind the nutrition label. If the sodium content is under 100 mg per serving it's only got natural levels of salt and can be brined.
Adrenaline Barbecue Company over night for sure. The tri tips in this video look amazing. I think I saw your knees buckle a little on the first taste. It must have been extraordinary.
Believe it or not, got a tri tip on a Monday sale here in No Cal, its in the refer as we speak. From your posts and others, im trying the dry brine, I put a bunch of what I though was pepper (bought some pink and black sea salt) and cranked the black sea salt all over both sides with chili powder, cumin, what coriander I had left and some smoked pap. NO pepper, thought I bought some. Just 24 hours atm, unless you suggest longer:) (oh hey, for some decent and less expensive spices, check out Nuts.com...its good, almost premium other sites tout).
I have always heard people say, "literally way better," but have never once heard someone say, "figuratively way better". That tells me this man is one of many that had a poor leadership structure as a child. Glad to see him happy as an adult though. Take care, sir.
Santa Maria style results in the donut effect. This means you get a small area in the center of the meat that is medium rare and a large portion of the roast around the center ends up medium or more. Reverse sear gives you a perfect medium rare from side to side and from edge to edge while still getting a nice sear on the outside of the roast. Big difference.
Can someone help me understand something? When he was cutting the meat, he pointed out the directions the fiber ran, then he said he would cut against the grain.... but to me when he sliced into it.... it looked as though he was cutting in the same direction the fibers were running. What am I missing guys?
He sliced it in half where the muscle fibers change direction, then he sliced against the grain. the audio preceded the visual just a few seconds there. We'll do better next time!
Why would u put the tri trip on the grill if the charcoal had greyed yet? Doesn't that produce white smoke which is bad right? I only asked because i recently got into smoking and love learning. Thank you
Sorry I'm being a little slow today. Your video says 25 briquettes but the recipe text has ... "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". Do I stay wit 25 or ADD another 1/3 basket (chimney?) at the beginning?
Hey Guys! Another great video. I’m gonna be smoking my first Tri Tip on Monday and had a couple of questions about the video. How did you have the vents set up to maintain the 225 temp? And also, in the video it just says you used 25 briquettes, but in the description it said you added another 1/3 basket of briquettes after the initial 25. Which method do you recommend? Thank you
Hey Tom, You can see the top vent around two minutes and 50 seconds in the video. You can also see where he added coal later in the cook. Hopefully this help. Let us know how the tri tip turns out.
I noticed in the video that he did not add unlit charcoal as mentioned in the recipe (1/3 chimney) I plan to make this in a few days, can you please clarify?
If you bought your SnS within 30 days of the 2.0 launch we are offering a swap out. Reply to your order or shipping confirmation to start the process. Find out more about the new version here: abcbarbecue.com/product/slow-n-sear-2-0/
Isnt it a bad idea to have meat exposed like that in the fridge? Just asking for sanitary reasons. Love the videos, would love some feedback on that tho
What do you think of reverse searing, then holding in a "faux cambro" (double wrap foil+towels) for a few hours before reverse searing? Should work except I'm thinking of stopping the reverse sear at 110-115 instead of 120 since the temperature will rise while wrapped. I have a lot of other things to cook, so thought of getting the reverse sear done, then proceed with all the other cooking. It will also allow me to finish on a more precise schedule.
Very interesting. I learned something new from your video and can't wait to try a dry brine on my Traeger. Any words of advice since the traeger obviously doesn't have the same searing function as direct over charcoal?
While it's be a bbq'd tri-tip, it's not smoked at all. I wish I had a pic from the dozens of tri-tips I've smoked over the years. Pretty much no bark at all and almost no smoke ring. Yes, even tri-tip can develop a bark and smoke ring and makes a big difference in taste. I do brine AND rub the tri-tip the night before since the rub I use also contains salt. Give it more smoke with something like the Amazing Smoker and good pellets (I use Lumberjack) if you use charcoal and you won't believe how good a simple tri-tip can be.
I have a Weber w/ SNS accesories and have a question. When you say 225 deg, is that at grate level or lid level. I have a TelTru just below the air vent and a Thermoworks probe at grate level. There is a significant difference between the two. Currently doing a tri tip. TelTru says 250+ while Thermoworks at grate level is 230. Thanks for this video. I just turned the tri tip at 90 internal.
BTW, just finished eating some of the tri tip for dinner. Absolutely great! Thank you. We prefer ours a tad more toward medium; so, I rested wrapped/wrapped the tri tip for 1/2hr before searing it. YMMV.
Awesome, Glad you loved it!! Regarding temps usually we are talking grate level but really think about your temp at meat level. If you are cooking on an elevated cooking grate which may be a few inches higher than your grate than set your thermometer there. The lid thermometer is usually off by 100f or more unless you have one of our SnS kettles where the thermometer is placed around grate level or you added your own at grate level. Hope that helps :)
Not sure why the extra work for this technique bc after the 1st turn the grate isnt going to be "cold" anymore. Seems like a gimmick. I don't want to knock on your food bc it looks pretty good, but the same results can prob be achieved with a "hot grate" technique.
Everybody thinks that until they try it. Give it a shot. It costs you nothing. (Also, you would be amazed how much a grate will cool down in 60 seconds. There is a ton of surface area to transfer heat away.)
I cook, slice and serve about 30 tri-tips every weekend for the last 20 years here in Southern California, you are not slicing it correctly, that is not against the grain as indicated by the “little tip”, the middle of the 3 points, it would be much more tender cut across from that point.
i dont get why nobody ever makes a tri tip video of a medium well done...everything is like rare all the time. not everyone wants to drink the blood when they eat the steak.
Enter User Name Here. Mainly because we want to know the exact amount of salt we’re adding. If you use a rub then you’re guessing... which is OK once you get used to the rub but we can’t give recommendations that cover every rub out there, so we go salt only for the brine then give you a rub tailored to be pretty awesome on whatever recipe we’re providing.
Good comparison! I'm a big fan of dry brining as well. I cooked a dry brined tri tip on my Jumbo Joe a few days ago and it turned out great!
Indeed it did! Here's a link for anyone that wants to check it out! th-cam.com/video/ZhKyNEp4FcY/w-d-xo.html
TosTinMan EasyCooking
Do you season again w salt seasoning or just salt less seasoning
Wow was this Tri Tip ever good! The flavor difference between the two was completely different and the dry brined tri tip was 10x better! Dry brining is a must. The sear also added so much depth and great flavor with every bit! Wow was this ever a winner in my books!
Today for Father's Day I made my first tri tip. For the cook I used a SnS and 22" Weber Kettle, blue bag charcoal and a little bit of apple wood. The roast was a 3lbs choice grade that I dry brined for two days and seasoned with just coarse pepper, granulated garlic and granulated onion. I followed along with this video and the results were f*cking amazing. Thank you guys
I am just 1 minute and 25 seconds into the video and I already know that this is an awesome method!! I have seen this by ya'll on all kinds of videos. . this method I have not tried yet. this weekend I am doing a couple whole chickens. THEN, I AM DEFINITALEY TRYING THIS OUT!!! this method looks so good to making perfect beef, perfect meat!! And oh ya... I am going to resume the video!! Thanks guys!! talk to ya soon!!
Let us know how it turns out.
As a Californian, I’ve been eating tri-tip for most of my life. It’s regularly on sale, around the same price as ground beef for Choice (and I don’t see the need for Prime with this cut). My preference is for a simple Santa Maria-style rub: salt, black pepper, and garlic powder in equal amounts. I’m absolutely sold on dry-brining as you demonstrated, then add the pepper and garlic before grilling. And I use red oak. They sell bags of chunks in front of the grocery stores in the Central Coast area, and I pick up a bag or two whenever I get up there. The traditional meal is tri-tip, salsa, locally-grown pinquito beans, a green salad, and toasty garlic bread - great for sopping up those juices. But don’t get me wrong: I’d eat yours too! And I almost always grill two like you did. The second one makes great sandwiches, dipped in that jus, or a steak salad.
You are lucky to have them so available on the west coast. That traditional meal combo sounds really tasty together.
Adrenaline Barbecue Company Let me know when you’re in the area. It would be fun to cook for you.
I Q’d my first Tri Tip along with my first Picanha on my Weber 26” Kettle two weekends ago. Low & slow @ 225-250 degrees. They were both Amazing! Over 6 pounds of meat was demolished by 4 people for dinner.
They were both hard to find on the East Coast! Guess I need a supplier!
Nice job Jabin. I want to try your rub next.
They definitely look different from when you said they were done. You obviously seared them some more. I get it! Look great
This is a great prep and grill method. Thumbs up.
Thanks so much!
Those looked awesome. Doing this really soon. Thanks for showing us how it’s done.
Glad we could help Brian! Enjoy.
No sugar in your rub, good man! I'm from the central coast and have been cooking Tri-tip for over 20 years, pains me when people put pork rub on it lol. Try some Suzy Q Santa Maria-style seasoning and cook it over red oak for an authentic Tri-tip.
Hard to find tri-tip here in Barcelona (Catalonia) but the "quest" will worth It....following your advices, off course!!!! Thank you for this great vid!!!!
The Quest will be worth it. Ask your butcher maybe they can get it in for you.
Nicely done. There’s nothin like tri-tip. I’m looking forward to trying out my SNS 2.0 very soon. ✌️
Thanks man, We know you are going to really love your SNS 2.0!!
You're going to love the 2.0 !
Hey Jabin! Bro those tri tips were beautiful before an after. I am have been sold on dry brining since David introduced it to me. Great job my friend.
THEREALSHOWBBQ glad you liked this cook. Dry brining is key for better flavor! Hope you try this out.
Glad you enjoyed this cook.
I love dry brining too!! Hoping they start selling tri tip around here. Would love to try one. Those looked delicious. Thanks for sharing😃
Ask your butcher, they likely can get it in for you. You will love it for sure, great beefy flavour.
Where are you located Christy?
Dave Harris Georgia😃
Snoop around some butcher shops. If Florida can get I'm sure GA can :)
Dave Harris thanks, I normally get my meat from Sam’s. I’ll definitely have to find a butcher shop😃
Both those tri tips looked incredible! I haven't tried dry brining yet but I'm looking forward to it when I get a chance.
Glad you enjoyed this cook! Hope you try it out.
Dry brining is the way to go.
My first attempt cooking tri tip I used the exact same technique but in my oven due to the weather outside, and it turned out tasty but incredibly tough. Maybe I’ll try again on my grill sometime.
Done a few hundred tri tips. I like a wet marinade, seared fast, finished indirect. Heat source can be anything. Oak is the best, but cast iron pan still works. It’s not on the heat long to transfer a lot of flavor unless it’s a wood fire. Bottom line though. It tastes best cold. Sliced thin, sea salt to taste. A Thai marinade is great too, paired with a cold salad. I admit his method will be more evenly cooked. I don’t mind a little crust.
Wow. This tri tip looked awesome! Dry brine for the win!
Dry brine for the win indeed! Thanks for checking it out!
Think I'm going to try that dry brine on a porterhouse for tomorrow night, those tri tips looked great.
Good idea. Let us know how it turns out.
I made this last night with an overnight dry brine. Everyone LOVED the tri-tip! And I'm loving my SNS, its large capacity makes grilling big cuts like this very easy to sear. Tri-tip is easily one of my most favorite cuts, and my butcher priced this one at $5.89/#. His beef is from High River Angus, which blew away Sam's Club beef in a side by side taste test. (No Costco here in Ocala, bummer!)
Excellent comparison Jabin. That dry brine/cold grate technique yields serious bbq!
Glad you enjoyed this cook Eric. The dry brine method was awesome!
Glad you enjoyed it man!
Nice video. Love tri tip and couldn’t live without my SNS, Easy Spin and DNG combo.
Glad you enjoyed this cook! Hope you try it out.
Such a great combo!
GREAT video! I just tried my very first tri tip recently. I can certainly take some video editing tips from you, thanks for sharing!
I'm all about that tri tip.
Yeah man, This Tri Tip was awesome!
I'm from California, let me tell you I've tasted brisket and its pretty good but nothing compared to that deep beefy flavor of tri-tip. Just season with salt, pepper, and garlic and cook over California Central Coast red oak and you are hooked for life. Red oak is what really makes the meat so awesome.
Rub recipe is a good start but I'd recommending adding chili powder and cumin. Great video!
I watch this video while eating the best BBQ smoked tri-tip I've ever had.
Another beautiful cook, Jabin... well done!!!
Glad you enjoyed this cook! Hope you try it out.
Thanks Adam. Glad you enjoyed it.
Followed this except I didn't flip it or do the cold grate thing. Turned out amazing. It's up there with the first time l ate 🐱
alright guys!!! done watching and I CAN NOT WAIT TO TRY THIS!! Super job. keep it up. and those products look really amazing as well!!
James, you are going to love this cook.. So Good!
Man that looks good...Awesome job my friend.
Thanks Ray, glad you enjoyed this cook. Dry brining really does pay off! Cheers!
Running out to get my tri tip now, so that I have the 24 hours to dry brine. I can hardly wait!
Got my slow n sear 2.0 today and have 2 tri tips in the freezer i think I know what I’m doing this weekend
I know what I'm cooking next time..!! Looks amazing. And a great video too, you make it so easy to follow!
Great video. I took some notes. Very informative. Thank you :)
This Tri Tip was insanely good and we seared TWO over the new Slow 'N Sear 2.0! WHAT?!? Question: Do you prefer to Dry Brine or Salt just before the cook?
Dry brine. Time based on thickness. 1/2 tsp/lb.
Pork...not so much...scared to magnify the resident sodium levels
Dave really all you have to do for pork is mind the nutrition label. If the sodium content is under 100 mg per serving it's only got natural levels of salt and can be brined.
Danka
Adrenaline Barbecue Company over night for sure. The tri tips in this video look amazing. I think I saw your knees buckle a little on the first taste. It must have been extraordinary.
Just did the dry brine for 24hrs. Then pappys 2 hrs before the smoke. And man FLAVOR, FLAVOR, FLAVOR.. best Tri Tip Yet on my OK JOE Smoker.....
Sounds AMAZING! I wish I could have tasted it.
Great post, great cook..one of my favorite cuts. BUT, that's no tri-tip, that's the state of Texas!
Thanks man! And yeah, these tri tips were huge! You dry brine yours or salt just prior to the cook?
Believe it or not, got a tri tip on a Monday sale here in No Cal, its in the refer as we speak. From your posts and others, im trying the dry brine, I put a bunch of what I though was pepper (bought some pink and black sea salt) and cranked the black sea salt all over both sides with chili powder, cumin, what coriander I had left and some smoked pap. NO pepper, thought I bought some. Just 24 hours atm, unless you suggest longer:) (oh hey, for some decent and less expensive spices, check out Nuts.com...its good, almost premium other sites tout).
I’ve got to hunt down some tri tip in Montreal! That looks amazing.
Ask your butcher, they likely can get it.
As somebody who had grown up on tri-tip, and have enjoyed Santa Maria tri-tip, this guy has no idea what he's doing
As somebody who grew up on tri tip and has enjoyed tri tip, this guy totally knows what he's doing.
I prefer a dry brine too. Man those tri tips look great. That SnS did put a nice sear on em. 👍
How long did you let them rest after taking them off the grill? I’m only asking because you described the juices “ as flowing everywhere”. Great cook.
I would eat either one, both looked juicy and tasty
I use either my Weber gas grill or a combi of the Pit Barrel and the Weber to sear at the end.
Either way, a great cut of meat!
Great video and comparison! Have you ever tried adding finely ground coffee into the rub on tri-tip?
BBQ & Brews that would be tasty. Love a good coffee rub.
Nice
You didn’t let it rest though
And that’s why you have a Lotta juices running everywhere
Lol
I need to Tri that! The reverse sear is where it's at! I have the spin grate.......just gotta get a SnS. Metal On! \m/
Love the video, great job!!!
I have always heard people say, "literally way better," but have never once heard someone say, "figuratively way better". That tells me this man is one of many that had a poor leadership structure as a child. Glad to see him happy as an adult though. Take care, sir.
Can I put seran wrap when in the fridge I have it in a glass cookie sheet.
Looks good bro but your coals where all black at first. Is that's a lot of chemicals getting into the meat?
What chemicals? It's just charcoal.
Santa maria style is best
Whatever someone likes best is the best.
Santa Maria style results in the donut effect. This means you get a small area in the center of the meat that is medium rare and a large portion of the roast around the center ends up medium or more. Reverse sear gives you a perfect medium rare from side to side and from edge to edge while still getting a nice sear on the outside of the roast. Big difference.
Nicely (medium rare) done!
Lost me with the spray. Lol
You should give that a try with a London Broil. No Tri Tips in Asheboro that I’ve seen. Lp
Shouldn't you let the meat rest for 30min or so before slicing into it?
Can someone help me understand something? When he was cutting the meat, he pointed out the directions the fiber ran, then he said he would cut against the grain.... but to me when he sliced into it.... it looked as though he was cutting in the same direction the fibers were running. What am I missing guys?
He sliced it in half where the muscle fibers change direction, then he sliced against the grain. the audio preceded the visual just a few seconds there. We'll do better next time!
Adrenaline Barbecue Company you guys do great videos! Thanks for the explanation!
Thank you Sir!
Bro. That's some ashy briquettes.
Must be Kingsford
Why would u put the tri trip on the grill if the charcoal had greyed yet? Doesn't that produce white smoke which is bad right? I only asked because i recently got into smoking and love learning. Thank you
Sorry I'm being a little slow today. Your video says 25 briquettes but the recipe text has ... "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". Do I stay wit 25 or ADD another 1/3 basket (chimney?) at the beginning?
NOM NOM NOM (as always)
NOM NOM NOM....
This is great
Did you need water in the reservoir to keep the temp at 225?
Smeegle’s Apprentice
No
No we did not use water in the reservoir.
What is the purpose of rotating the grill in order to get a colder grill?
Does it worrk???
The video mentions using no (or low) salt after dry brining, but if you used the same rub on both wasn't #2 kinda salt free?
Same amount of salt on both cuts. One just had the salt applied at the same time as the salt free rub!
Hey Guys! Another great video. I’m gonna be smoking my first Tri Tip on Monday and had a couple of questions about the video. How did you have the vents set up to maintain the 225 temp? And also, in the video it just says you used 25 briquettes, but in the description it said you added another 1/3 basket of briquettes after the initial 25. Which method do you recommend? Thank you
Hey Tom, You can see the top vent around two minutes and 50 seconds in the video. You can also see where he added coal later in the cook. Hopefully this help. Let us know how the tri tip turns out.
I noticed in the video that he did not add unlit charcoal as mentioned in the recipe (1/3 chimney) I plan to make this in a few days, can you please clarify?
I can't remove the reservoir in my slow and sear. Is this a different model?
Yes, this is the new Slow 'N Sear 2.0 we just released.
Oh dear and I just bought mine this month. The extra searing space would help my butterflied leg of lamb
If you bought your SnS within 30 days of the 2.0 launch we are offering a swap out. Reply to your order or shipping confirmation to start the process. Find out more about the new version here: abcbarbecue.com/product/slow-n-sear-2-0/
Anyone else recognize the demolition ranch/off the ranch music???
About to grill a tri tip hope it comes out as good as that looks..damn that look delicious
Isnt it a bad idea to have meat exposed like that in the fridge? Just asking for sanitary reasons. Love the videos, would love some feedback on that tho
Good question. It's only a problem if you let the meat touch something else, or if your fridge is stinky, cause that smell will absorb into the meat.
Adrenaline Barbecue Company thanks for the reply!
how long did it take to get them up to temp? before the sear.
Ceez33 it too these tri tips 55 minutes but it will vary depending on the size.
What do you think of reverse searing, then holding in a "faux cambro" (double wrap foil+towels) for a few hours before reverse searing?
Should work except I'm thinking of stopping the reverse sear at 110-115 instead of 120 since the temperature will rise while wrapped.
I have a lot of other things to cook, so thought of getting the reverse sear done, then proceed with all the other cooking. It will also allow me to finish on a more precise schedule.
Never tried it. If you do, let us know how it turns out. Thanks, Sean.
The biggest difference in this food and that food is the flavor. Well yes we assumed that lol
Did you use any water in the reservoir? I didn’t see that you did. Just curious
No we did not use water in this cook.
Why not?
What should the top and bottom vents be at as far as how much open?
So many different factors at play, majority of us can get by with 1/4 open on top and bottom🔥
Definitely wait for all the coals to be grey before putting on meat
How do I get the temp to 225?
Very interesting. I learned something new from your video and can't wait to try a dry brine on my Traeger. Any words of advice since the traeger obviously doesn't have the same searing function as direct over charcoal?
sns grills is promoting webber?
While it's be a bbq'd tri-tip, it's not smoked at all. I wish I had a pic from the dozens of tri-tips I've smoked over the years. Pretty much no bark at all and almost no smoke ring. Yes, even tri-tip can develop a bark and smoke ring and makes a big difference in taste. I do brine AND rub the tri-tip the night before since the rub I use also contains salt. Give it more smoke with something like the Amazing Smoker and good pellets (I use Lumberjack) if you use charcoal and you won't believe how good a simple tri-tip can be.
Do you salt it again afterward or unsalted seasoning???
Can I use non kosher salt?
I have a Weber w/ SNS accesories and have a question. When you say 225 deg, is that at grate level or lid level. I have a TelTru just below the air vent and a Thermoworks probe at grate level. There is a significant difference between the two. Currently doing a tri tip. TelTru says 250+ while Thermoworks at grate level is 230. Thanks for this video. I just turned the tri tip at 90 internal.
BTW, just finished eating some of the tri tip for dinner. Absolutely great! Thank you. We prefer ours a tad more toward medium; so, I rested wrapped/wrapped the tri tip for 1/2hr before searing it. YMMV.
Awesome, Glad you loved it!! Regarding temps usually we are talking grate level but really think about your temp at meat level. If you are cooking on an elevated cooking grate which may be a few inches higher than your grate than set your thermometer there. The lid thermometer is usually off by 100f or more unless you have one of our SnS kettles where the thermometer is placed around grate level or you added your own at grate level. Hope that helps :)
@@SnSGrills Thanks.
How were you able to keep track of which one was dry brined? lol
Kenny Chapman magic and camera tricks.
This is conceptually a great recipe that veers into utter insanity during the 3rd act when the product placements take over.
How long did you smoke for?
Smoke is good but when you cook it with red Oak oh my gosh Santa Maria style
Sounds fantastic!
It's not this complicated. He tried to make it a science. 🤣
Not sure why the extra work for this technique bc after the 1st turn the grate isnt going to be "cold" anymore. Seems like a gimmick. I don't want to knock on your food bc it looks pretty good, but the same results can prob be achieved with a "hot grate" technique.
Everybody thinks that until they try it. Give it a shot. It costs you nothing. (Also, you would be amazed how much a grate will cool down in 60 seconds. There is a ton of surface area to transfer heat away.)
why the spin? can't you just turn the meat ?
I cook, slice and serve about 30 tri-tips every weekend for the last 20 years here in Southern California, you are not slicing it correctly, that is not against the grain as indicated by the “little tip”, the middle of the 3 points, it would be much more tender cut across from that point.
i dont get why nobody ever makes a tri tip video of a medium well done...everything is like rare all the time. not everyone wants to drink the blood when they eat the steak.
Spinning the grate and flipping the meat...bro your working too hard.
Were you cutting against the grain
Always cut tri tip against the grain.
I dry branded my tri tip and it came out way over salted
Did you add any additional seasoning or rubs? Some of those are heavily salted already. You can always adjust the amount of salt used for dry brining🔥
I thought we shouldn't add meat while charcoal is still black all the way. Should be greyish.
to much work! you are making this cook way more than what it should be
Why don't you just dry brine it with a salted rub? Not being a smart ass here. Serious question.
Enter User Name Here. Mainly because we want to know the exact amount of salt we’re adding. If you use a rub then you’re guessing... which is OK once you get used to the rub but we can’t give recommendations that cover every rub out there, so we go salt only for the brine then give you a rub tailored to be pretty awesome on whatever recipe we’re providing.
Adrenaline Barbecue Company awesome. Thanks for clearing that up perfectly.
Glad to help!
In a moment I thought that it was sweet potatos