Tri-Tip> Sear first or Reverse Sear? (2024)

Tri-Tip is indeed my favorite cut of cow and I was unaware of it until a trip out here to Cali a couple years back. Since, I have been working to find that perfect way to cook it... Between pre-slicing then searing on open flame versus smoking whole, the latter has proven the way to go. Now, as a whole Tri-Tip, I'm battling between the "Sear first then smoke to temp" versus this new (to me) "Reverse Sear" method. I have only tried the Reverse Sear once, but WOW!
-45 min (95F internal) at smoky 200F BGE dome temp w/ Iron grate and Platesetter,
-Pulled at 95F and tented while BGE warmed up... meat got to 105 int
-Threw back in at ~500F/Direct on Iron and flipped once waiting for 125 int
Wish I took pictures. Turned out tender and extremely juicy. Best yet.
Any other "Reverse Sear" peoples out there?

Reverse seer is definitely my method of choice

I just don't think you can go wrong with either sear method. Try each and see what you think. I still like to go traditional and sear first. To each his/her own!

I sear mine first.

Reverse here. Heck, I'm reverse searing almost everything these days.

I put in the smoke until 127, then foil tightly and rest in the cooler 45 mins. Then I reverse sear it, second short rest and slice.

I sear first then cook go indirect until done. I have also done several tri-tips low and slow in the smoker with no sear and they come out great too YMMV.

I always seared first then a secound ser when it reached 125 for 5 minutes. Last night I tried the reverse sear. I was surprised at how uncooked the meat seamed at 125, meaning limpness in the meat ( like a uncooked piece of meat ) Im use to the first sear firming up the meat. I almost thought my thermometer wasnt working right. I ended up cooking the meat a little more than normal. We really like med/rare. I will most likley just reverse sear from now on . I think the first sear is just one more step that can be omitted.

I'm going to give this a try...I've never reverse seared anything before...

I smoke my Tri-Tip at around 225 degrees and allow the meat to develop a nice color as Tim puts it. I pull when medium rare, rest and eat. I understand the Maillard Reaction and agree it is needed for bigger bites of meat such as a steak but TT is sliced thin and I just dont feel it needs a sear. That being said, I am a fan of the Reverse Sear on other cuts of beef.

I like a reverse sear personally.