Dry Aged Tri Tip - Reverse Sear - On Big Green Egg

Dry Aged Tri Tip - Reverse Sear - On the Big Green Egg

I wanted to do an experiment with dry aging a Tri Tip (which I had never done before). The results were fantastic.

Here is what I did:

Dry Aged a trip tip for 35 days.
Bought a 21 day wet aged tri tip from the butcher

Trimmed the pellicle (bark) from the dry aged meat to get down to the nice maroon color.

I put smoked sea salt ( that I smoked myself ) ONLY on the wet aged one to help it tenderize. I let that sit for 30 minutes and hit it with a meat tenderizer.

Set the Big Green Egg at 275 degrees and put both pieces of meat on at the same time.

Got the internal temperature of the tri tips up to 115 degrees and pulled them to wrap in butcher paper. It cooked for about 20-25 minutes.

Set the BGE to 600 degrees and got the fire HOT.

Seared them for a couple minutes until the internal meat temperature got to 125 degrees.

Pulled them and wrapped in butcher paper for a 10 minute rest.

Carved and served.

----- Spices I used -----

Smoked Sea Salt ( smoked at home )
John Henrys Garlic Spices
Aw Shit from Big Cock Ranch
Crushed Peppercorn