My favorite thing to do to Tri-Tip is dry brine for 24 hours and then coarse pepper and granulated garlic and use oak in the fire. BBBR is pretty darn good, too. And I have a Santa Maria style rub from my dad that is pretty good, too.
Cooking my first Tri Tip. Plan is reverse sear. 250 in the Egg with apple and cherry chunks. Cook until 130 then sear on the spider woo with cast iron grate.
OMG it's amazing
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Last edited by Old Glory; December 1, 2018, 06:13 PM.
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