0: For our tri-tip,
we're starting with a coating of olive oil to help the rub stick and then
liberally seasoning with kosher salt, granulated, garlic,
and coarse black pepper. Now that we have smoke,
we can lower the flame to get to 250 degrees Fahrenheit in the cooking chamber.
We'll smoke for about 45 minutes or until the internal temperature of the
thickest. Part of the tri-tip is 110 to 115 degrees Fahrenheit.
We're always cooking to temperature,
not time now that we are at our target temperature,
turn the burner to high, remove the thermometer probe,
and then see her each side of the tri tip for three minutes for a nice believer
crust.
This is called reverse searing we're cooking the finished tri-tip to between
125 and 130 degrees Fahrenheit. And that thick is part of the steak.