I'm a California boy and done hundreds of TT's. Not saying my way is the best way. Everybody has their tastes. I use a mop sauce that helps to keep the meat moist. Here's my few tips:
- Trim off all surface fat and silver skin;
- Dry brine for 24 hours.
- Season about an hour before grilling with a salt-free rub of your choice;
- I front sear over a hot fire. Char/bark is where all the flavor is and that is what I concentrate on. I grill 3 minutes a side, flip and mop with my mop sauce. Set timer for 3 min. again.
- TT's have three sides, so I make sure the third side (that side becomes apparent when you start grilling) is grilled and mopped as well. It usually comes out for me to be 5 - 3 minute turns (2 sides twice and the third side once). If I have the char/bark I want, I move it over to the cool side of the grill, close the grill and finish indirect until I get a temp of abut 130d.
- Pour the remaining mop sauce over the TT, tent and bring it in the house to carve.
Comment