Reverse Sear VS Sear First | Smoked Tri Tip on the Pit Barrel Cooker

what's going on guys my name is Kevin Griffith and this is the holler barbecue today I got a couple of tri-tip so we're gonna run a little bit of an experiment on we're gonna see which is better reverse searing are searing first so sit right there and let's get this experiment started [Music] you well that's going on guys welcome to another video today we're gonna do a little bit of an experiment so let me show you what we got going here I have two USDA choice graded tri-tips these came from Costco they were $5.99 a pound come out to a total of 28 dollars and 21 cents now picking these out I tried to get two that look very similar and wait they look like they're they look about the same size but also is looking for look at that marbling going through this this one this one has a little bit better marbling than this one but all in all looks really good what we're gonna do today is we're gonna test out we're gonna reverse here one and we're gonna sear one first if that makes sense so the first one will sear up on the blackstone get it in the smoker the same time as the other one and then the other one that got seared we'll see her last alright let's go over the rules for this experiment now I'm going to try to do this as equal and fair as possible so that someone can't say all you did this to make it better than the other one so we're gonna try to do both of them the same exact way just a little different if that makes sense so to start off our first one we're going to sear it on the blackstone then we will put both tri-tips on the pit barrel at the same exact time we will attempt them and when they both hit 125 that we're not looking at which one beats the other and I'm not concerned about that when they hit 125 they come off and they rest now the one that gets reversed here it's going to come off and it's going to basically rest for 10 minutes to try to slow down that cooking process and stop it and then we will sear it up but both internals are going to 125 and to get these things ready we're gonna keep it super simple because tri-tip is a very good piece of meat you don't need to do that much to it so for a binder I'm just gonna use a little bit of witches sour sauce I actually should be enough for both odds and for seasoning I'm just using a little bit of my SPG oh this is your first time with me that's salt pepper garlic and onion and I like to find the chunky asti's things I can find so I have a very coarse pepper and I'm using Jacobson's sea salt which is very chunky salt and then just a whatever your favorite onion powder and garlic powder are [Music] [Music] [Music] and for our wood today we're using a nice good solid piece of pecan all right let's get this cook started so for our Syrian we're gonna be using the black stone griddle I've got this thing cranked up as high as it'll go and it's been going for about 10-15 minutes we're just taking our tri-tip and we're just laying it resting it straight on top of the griddle and we're gonna let it do its magic you know I want it to go for about a minute and a half all right it's been a minute and a half now so now it's time to go ahead and flip this thing over so I'm just using my spatula so we can scrape under make sure we get all that sear just give it a good flip and then we're going to go ahead and set the timer for another minute and a half all right the minute and a half is over with so I'm gonna go ahead and get it off of here and then get our hooks in and we'll get it on the barrel all right so to keep this cook as fair as possible we have to be able to temp both pieces of meat now I'm using gorilla today because you can even girl out you can go up to six different probes so we're gonna use number one as our sear first that way we're gonna try to keep track of them so number one is sear first we'll go ahead and get our probe in basically the thickest part now we're gonna go ahead and put our piece of meat in here that's gonna be our reverse here this will be number two and we'll do the same thing we'll just take our probe and go ahead and put it in the thickest part of the meat all right let's just get our lid closed and we'll be watching the temps alright guys so the one that was seared first actually jumped out way ahead since it has already had the cooking process started and it's actually already hit 126 so it's time to pull it so I'm gonna go ahead and get it pulled I'm gonna put it inside I'm gonna tin it in the aluminum foil until the other ones done it should go up to about 135 ish and then that should be about where it is and then we're just be waiting on the reverse yard one to come up to 126 and then we'll pull it off [Music] now reverse seared one was right behind it didn't take it to much longer before it hit its temp so really not much difference in cooking time even though the the seared first one started off a lot faster and for anyone wondering so I still have the one of the probes dangling in the pit barrel right now we're running at 289 degrees if you're wondering about what temperature's I'm at so we're at 126 on the second one right now I'm going to go ahead and pull it in and then I'm gonna tin it in aluminum foil for about 10 minutes and then we will sear it on the blackstone also [Music] for the reverse here same exact process we've got the black stone turned up as high as it'll go and we'll just gently lay the reverse here went on same exact Tom we're gonna do a minute and a half all right it's been a minute and a half so it's time to give this one a flip and do the same exact thing straight back to a minute and a half all right this side is done so I'm going to go ahead and get it off of the black stone we'll get them in and then we'll do our compare [Music] alright guys thanks for hanging in there with me our cook is finally done it actually didn't take that long of a cook tri-tips just they don't they don't take that long especially when you're running at two hundred and eighty degrees so this one is our seared first we always kept it number one we seared it first this is our reverse here now go over differences just in appearance right now of what I'm seeing is the reverse here actually shows more sear than the other one I don't know if the other one just lost more sear or if we should have went longer for both of them on the blackstone minute and a half was pretty good it'll it'll work out just fine anyway I mean you can see how much the reverse here it actually got yeah at a minute and a half if we went too long we got too dark so it's fun so this is our first seared reverse here now I'm going to cut them basically straight across right here cuz you can see that's the way the grains are running and this is the ends I want to cut off and we'll compare what the insides look like so let's go ahead and do that all right let's get up and personal with these things so this is our first one so we seared first now with this one I can see a tiny brown band going around the edge not much but you can see it see if you can let me see if I can get it until the perfect light right there you can see right there how I was going a little bit darker oh and although it's still there's still a really good cook to try to it now let's take a look at the reverse seared one so the reverse here it was starting to turn dark but it didn't it's still kind of pink through there so we basically have wall-to-wall pink on the reverse here it's again that's one you can actually see the brown going through there but the big thing right it's gonna be taste so let's go ahead and slice some of this off you can go ahead and cut a few shots out of them and then let's give it a compare so this is our seared first one alright alright super good real smoky flavor and then here's our reverse here now both are excellent let me tell you what I feel personally of what I actually tasted so there were the seared first one I can taste more smoke in it for some reason no I don't know why all you barbecue science experts out there chiming below the sear in your meat first allow the meat to absorb more smoke I'm not sure but that's what I'm tasting right now actually got a little bit less smoke flavor in the reverse everyone on the flip side the reverse seared one I'm getting more taste of the sear itself which is my personal favorite it's still smoky but not as smoky as the other one so for me I'm gonna give this a win to the reverse here because I am a true fan of the reverse here that crunchy part right there is my gold that's what I love either way though you can't go wrong the cooks were about the same they I would say they are 90% close to each other and taste so either way whichever one you prefer I don't think one really stands out over the other one but for me personally I prefer the reverse here alright guys let me know what you think put some comments below let's discuss the seared versus a reverse seared if you got any other questions or comments go ahead and leave them below don't forget to hit that subscribe button and always holler back you

Channel: TheHollarBBQ

Views: 27,583

Rating: 4.5625 out of 5

Keywords: How to smoke a tri tip, pit barrel cooker, blackstone griddle, how to smoke a tri tip on the pit barrel cooker, how to reverse sear a steak, reverse sear steak, how to sear a steak on a flat top, how to sear a steak, how to cook tri tip, tri tip recipe, ugs, how to smoke meat, smoking meat, blackstone griddle recipes, pit barrel cooker recipes, smoked tri tip, how to grill tri tip, how to grill a steak, perfect cooked steak, how to bbq right

Id: 7Ts0N-NVqYA

Length: 14min 4sec (844 seconds)

Published: Fri Mar 09 2018