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In Reply to: Tri Tip posted by Larry G on November 16, 2013 at 19:32:34:
I've done it two ways.
1) start with something to hold the rub to the meat.
2) just rub with kosher salt, pepper and garlic.
3a) cook till approx. 140 degrees and slice.
3b) cook over flame to char the outside then wrap and cook slower for about 2 hours.
one comes out rare and very moist.
the other very tender as the fat breaks down.
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