Whisky
is one Smokin' Farker
- Joined
- Dec 12, 2014
- Location
- Pingree, ND
I think this thread, a long with a chimichurri thread I recently saw, has put tri tip on my menu for the weekend.
SV tri tip is absolutely awesome. IME, noticeably more tender then reverse sear. I do 5 hrs at 115. For the sear I get my BGE screaming hot with lump and hickory chunks. I will then sear it until 120 IT. This imparts a lot of grill/smoke flavor on the meat in a short amount of time.
SV tri tip is absolutely awesome. IME, noticeably more tender then reverse sear. I do 5 hrs at 115. For the sear I get my BGE screaming hot with lump and hickory chunks. I will then sear it until 120 IT. This imparts a lot of grill/smoke flavor on the meat in a short amount of time.