Ok so time to get things hot!
![](http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140913_152240_zpsppipyy8s.jpg)
4lbs of rock salt being heated at 600F...
![](http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140913_152326_zpsardkk1rn.jpg)
After 20 minutes at 600F it looks like it took on some smoke...
![](http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140913_154045_zpsxwrbrcad.jpg)
Here is the guest of honor...
![](http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140913_154049_zpsdcd7vdov.jpg)
I emptied about half of the heated salt out and dropped in the Tri-tip. The meat sizzled as it hit the hot salt...
![](http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140913_154143_zpsi94zkfca.jpg)
Then buried the meat with the rest of the hot salt...
![](http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140913_154210_zpsumdq1ga3.jpg)
Back into the Memphis she goes. Left it at 600F for 15 minutes then cut the heat...
![](http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140913_154320_zpssxkldtqe.jpg)
After the Memphis cooled down...
![](http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140913_160516_zpsbqb3xj1k.jpg)
Out of the salt cocoon she comes. I just scraped the salt off no rinsing. Kinda looks like a Sous Vide Tri-tip...
![](http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140913_162433_zpsodjlw86m.jpg)
Sliced up real nice...
![](http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140913_162608_zpssrlgkvs4.jpg)
![](http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140913_162650_zpsuueywapu.jpg)
Was really juicy...
![](http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140913_163118_zpsg98rmpse.jpg)
My plate...
![](http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140913_163455_zpsabhavuwd.jpg)
So this was an experiment and I was very pleased with the results. The flavor was very beefy. There was a mild salt flavor and not overpowering. There was a smokey flavor also I think from the smoke the salt took in and the smoke created during the cool down period. Next time I might just pull it out of the salt after 15 minutes and give it a quick sear. This cooking method is a winner!