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In Reply to: Re: Tri-Tip posted by John in Wichita on January 09, 2014 at 08:48:13:
Without one of these, I do mine in the smoker to maybe 110 internal, then transfer to a smoking hot grill to finish the cooking and get some good crusty char on it.
Then like everybody else says, cook no more than med-rare, rest, slice thin against the grain.
I like to server on buns brushed with garlic butter, then toasted on the grill. Devine!
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