Reverse seared Porter Road tri-tip.
Dry-brined with Morton's Kosher about 90 minutes before going on the grill. Rubbed with Not Just for Beef Rub from SNS Grills. Cooked on a Weber Performer w/SnS using KBB and a few small pecan chunks. Smoked at around 230 until meat reached 115. Let meat sit on the grate away from the coals with the lid off and bottom vent open until the rest of the coals got hot. Seared using cold grate technique, flipping often, until internal temp was about 135. Rested 15 minutes while getting some other stuff together. Served with roasted asparagus and Cabernet Sauvignon.
Dry-brined with Morton's Kosher about 90 minutes before going on the grill. Rubbed with Not Just for Beef Rub from SNS Grills. Cooked on a Weber Performer w/SnS using KBB and a few small pecan chunks. Smoked at around 230 until meat reached 115. Let meat sit on the grate away from the coals with the lid off and bottom vent open until the rest of the coals got hot. Seared using cold grate technique, flipping often, until internal temp was about 135. Rested 15 minutes while getting some other stuff together. Served with roasted asparagus and Cabernet Sauvignon.
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