My tri-tip w/ Pr0n
I guess I wasn't the only one to do a tri-tip this weekend. It's quickly becoming one of my favorites!Attachment 74486
I also am a fan of the reverse seer. I smoked this at 225 for a little over an hour. (Til the internal temp was about 140) Then put it on the grill until it was mid-rare or 145. Wrapped and rested for 10 min. I love the smoke ring on this image.
It was delicious!
And here i sit waiting to pick up chinese.......
That looks great. I am amazed that you could take it to 145 and still be pink... I pull mine, after a sear about 132 or so. But then I like to let it rest under a foil tent for 20 minutes or so.
Really glad that tri-tip is becoming more available across the country. It is a great cut of meat with a unique flavor, IMO.
It looks perfect! Nice job!
I'm a reverse sear fan too.
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