Tri-tip - Page 2

tmaggie50

Joined: Sep 29, 2011

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7:27p, 5/28/23

What is the best internal temp for tri tip? Is it like a ribeye that I would aim for mid to upper 120s for medium rare?

HTownAg98

Joined: Oct 11, 1999

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In reply to tmaggie50 • 9:15p, 5/28/23

Since it is usually very lean, I tend to cook it to medium rare, and no more. Some people think you can cook it like a brisket and cook it to 203, and those people are wrong. Cook it to medium rare, serve it with a board sauce, some beans, and a salad and call it a day.

Bruce Almighty

Joined: Mar 25, 2011

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In reply to HTownAg98 • 9:57p, 5/28/23

HTownAg98 said:
Since it is usually very lean, I tend to cook it to medium rare, and no more. Some people think you can cook it like a brisket and cook it to 203, and those people are wrong. Cook it to medium rare, serve it with a board sauce, some beans, and a salad and call it a day.

No, they are right. I've done it and it's better than a medium rare tri tip.

NColoradoAG

Joined: Aug 31, 2006

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In reply to Bruce Almighty • 8:27p, 5/29/23

Picked up some Wagyu tri tip through work for a great price. Went 100% Santa Maria style tonight. It's one of the most composed and complete regional BBQ plates IMO. Tossed salad, pinquito beans, and grilled bread.

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