Smokin-It User Forum!
Problems and Troubleshooting => Having a problem? Look Here First, or Post Your Question! => Topic started by: Finally Smokin on February 29, 2020, 11:47:13 AM
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hello all
tri tip, to brine or not to brine. If you brine what is your recipe? Smoke temp? Internal temp?
Thank you in advance for all the assistance.
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Howdy!
I dry brine all of the red meat that I cook, and really most all meat. I will pat dry the meat and sprinkle kosher salt on all sides and let it set in the fridge for at least a few hours, if not over night, to get into the meat.
For a tri tip, after the dry brine, I’ll brush with a little oil and then a rub of my choice, sometimes a Santa Maria style rub, or something from Oak Ridge BBQ like Carne Crosta, are my two rubs of choice. Then, I’ll go low and slow cooking at a 225* temp to get to an internal temp or 125-130*. From there, a short rest out of the 3D or kettle grill and I’ll get the gasser screaming hot or use a chimney full of coal for the final sear to get the outside charred up, maybe 2 minutes total (flipping every 30 seconds, 4 times).
Then I’ll slice and serve with some type of side. Tri tip is great! I just bought two more from Costco and vac sealed them up and into the freezer for a later date.
Hope you enjoy them!
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Thank you,
I will be giving this try.
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Tri Tip is fantastic. Best of luck with your smoke!
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If you have the time, I would always recommend to brine.
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Would you dry or wet brine?
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I typically wet brine for most things, but I do use a dry brine when making bacon.