I will soon be calling my butcher and ordering a Tri Tip very soon and will cook it as per this Thermoworks Blog Post.
I wont worry about the 2 zone heating I will smoke it at 215 or so until its ready to sear. I will pull it off crank up the temp then open the Flame broiler for a proper reverse sear.
They also explain how to carve the tri tip against the grain. Note the grain goes in 2 different directions you cant go wrong if you read the entire blog post.
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