Cover the grill and cook until the internal temperature of the tri-tip reaches 120°F for a rare roast, 130°F for medium-rare, and 140°F for medium-rare, or until the tri-tip is cooked through. It will take anywhere from 20 to 40 minutes to finish cooking the meat at this stage, depending on how hot your grill is, how well done you want it, and the size of the cut you are using.
What is the best serving temperature for tri tip?
The most preferred serving temperature for tri-tip is between 130°F and 140°F for an interior temperature ranging from medium-rare to medium. This is an example of a very rare smoked tri tip steak.
How do you use a tri tip thermometer?
Insert the thermometer horizontally into the thickest portion of the tri tip, aiming for an internal temperature of 125oF–130oF/51oC–54oC on the inside of the tip. Remember that because of its triangular design, the tail or ″tip″ will be more done than the center, which will be somewhat pinker than the tail or ″tip.″
How do I know when my tri tip is done?
By keeping an eye on the interior temperature of your tri tip, you will be able to determine when to remove it from the heat to avoid it becoming dry. You may use time and temperature calculations to determine when your tri tip is done if you don’t have a meat thermometer, but they are only accurate to a certain point.
How much does a tri tip weigh?
This portion of the cow is placed in the bottom sirloin tip area, next to the round section, and is known as the tri tip. NAMP or NAMI Meat Buyer’s Guide states that a tri tip can weigh anywhere from 1.5 to 3 pounds. Numerous folks are curious about the differences and similarities between tri tip and brisket or flank steak.