Apologies if this has already been covered.
I just watched the latest video from T-Roy on Youtube. In the video he cooked a tri-tip like a brisket, up to 200 degrees or so.
video:
It looked pretty good - very tender if a little dry.
Still, I've always cooked trip-tips reverse seared, shooting for medium rare.
Has anyone ever cooked a trip-tip fully low and slow? Curious to know the results. Is this worth trying?
I just watched the latest video from T-Roy on Youtube. In the video he cooked a tri-tip like a brisket, up to 200 degrees or so.
video:
It looked pretty good - very tender if a little dry.
Still, I've always cooked trip-tips reverse seared, shooting for medium rare.
Has anyone ever cooked a trip-tip fully low and slow? Curious to know the results. Is this worth trying?
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