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Old 01-05-2013, 10:07 PM   #20
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Join Date: 07-18-08
Location: Cary, North Carolina

The marbling doesn't look like tri-tip, but a pic removed from the packaging will tell for sure. Tri-tip is a tender cut. If what you have there actually is a tri-tip then do not cook it like a tough cut, cook it like a steak. Get it room temp, grill and pull at about 128-130 internal - you got a masterpiece right there. Let it rest and slice like brisket.
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