For whatever reason, I don't see tri-tips available in my area very often. Usually when I see them, they are more expensive than I'd like to pay.
So, I don't make them very often. In fact, I think I only made them that one time.
Maybe one other time.
Last week, randomly, I saw two tri-tips in my grocery store on sale, and I picked them up.
I smoked them on the kettle this weekend.
I decided to experiment again with the cast iron pan much like I did in Reverse Sear Steak on Cast Iron Pan.
So, after a long bike ride Saturday morning, I seasoned the tri-tips with Montreal Steak Seasoning.
Later in the afternoon ... about an hour before dinner, I preheated the kettle and added pecan wood. I had the cast iron pan over the coals.
Then, I cooked the tri-tips with both temperature probes in the tri-tips. The alarm was set for 125 degrees.
The tri-tips hit 125 within a minute of each other. I seared them on the pan a couple of minutes on each side.
The meat was able to rest about 15 minutes before I sliced them up.
I had a sandwich. Everyone else just served themselves the slices. The meat turned out great.
I do think that I like searing tri-tips directly over the fire rather than in the pan. So, if I make tri-tips again, that is how I will plan to do it.
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