Okay, let’s talk about how I figured out the right temperature for cooking tri-tip. I love a good BBQ, and tri-tip is one of my favorites, but I used to mess it up all the time. It was either too tough or way too dry. I knew there had to be a better way, so I started experimenting.
First, I got myself a decent meat thermometer. That’s the key, really. You can’t just guess the temperature, you gotta know for sure. Then, I started looking up different recipes and guides online, and a lot of them mentioned internal temperature. That’s the temperature inside the meat, not just the oven temperature.
I learned that overcooking is a big no-no with tri-tip. Makes sense, right? I mean, nobody wants to eat shoe leather. So, I started paying close attention to those internal temperature guides. They usually talk about “medium-rare,” “medium,” “medium-well,” and so on.
I decided to aim for medium, ’cause that’s how I like my steak usually. The guides I found said that’s around 140-145 degrees Fahrenheit. So, I fired up my smoker, got it nice and steady at a low temperature, and put the tri-tip in.
I inserted the meat thermometer into the thickest part of the tri-tip. Then I started cooking. This took some patience, by the way. It took about 2 to 3 hours to get to that sweet spot of 140-145 degrees. I kept checking the temperature every now and then, just to make sure I wasn’t going over.
- Tried it at 135 degrees: Came out a bit too rare for my taste.
- Nailed it at 140-145 degrees: This was the sweet spot. Juicy, tender, just perfect.
- Went too far at 150 degrees: Started getting dry and tough. Not good.
Once it hit the right temperature, I took it out and let it rest. That’s another important step. They say you should rest it for 10-15 minutes. I guess it lets the juices settle or something. Anyway, I followed that advice, and then finally, I sliced it up and dug in.
Man, it was good! The tri-tip cooked to 140-145 degrees was so much better than my earlier attempts. It was juicy, tender, and had that perfect medium doneness I was looking for. I was so excited, I did a little happy dance in the kitchen.
My tri-tip cooking temperature rules now
From now on, 140-145 degrees Fahrenheit is my go-to for tri-tip. I learned my lesson, and I’m sticking to it. No more dry, tough meat for me. If you’re struggling with tri-tip, trust me on this one. Get a meat thermometer, aim for that temperature, and let it rest. You won’t regret it!
