Tomorrow I'm making tri-tip for some friends. I need to transport it, so could be an hour until I slice it.
What sort of carryover temp should I plan for?
It may be tough if you want it Med rare or rare, but if youre OK with medium i'd say to take it off 120-125 and wrap and it will cook nicely to medium. If you want to minimize carryover a bit, Id suggest to wrap in foil but make a couple slits in the foil to let it breathe, that way it should stay warm but not overcook. Otherwise buy yourself a $29 weber smokey joe and go mobile!
Right now I'm leaning towards stopping around 130 AFTER searing, which would probably take it near 140. The meal is for a friend who is one week out from open heart surgery, so don't want this one too rare! Med would be perfect. Tri-tip fajitas... Mmmmmm...
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