Tri Tip HEL...........P

[Santamarina]

Def don’t dry brine, as that marinade likely includes more salt than it needs.

There have been reports of this “brisket-style” tri-tip that’s probe tender, but it sounds like myth to me. I’ve cooked countless tri-tip here in CA, and it’s a tough cut if cooked above 135°F.

Reverse sear for the win with tri-tip.

Above all, be sure to slice it against the grain. If you don’t you’ll think you’re chewing a piece of rubber.

[ItsAllGoneToTheDogs]

I've done it, and oddly it works. But if I can even find a tritip here on the east coast, I want it like I ate them as a kid in CA

[Santamarina]

Planning to smoke ribs on NYE…maybe I’ll grab a tri-tip to toss in to test out the brisket method.

[Old Glory]

+1. Agree on this. I like it med rare to Rare and like Santa said cut across the grain. The grain can go in a couple of different directions. I usually cut the roast in half to make it easier to carve.