Originally Posted by Ron_L
What's your plan for cook temp, internal temp, seasoning, etc?
I like to do a reverse sear on Tri-tip. I cook it indirect until it hits 115 - 120 internal and then sear direct until it is 125-130 internal.
Make sure you watch the grain as you slice it since the grain changes partway through the roast.
I just coated it with Montreal Steak Seasoning, Lawrys and Garlic Powder because that is what we had and we like to use until I learn more. It actually cooked a lot faster than I expected so I missed the internal temp but hey mistakes are how you learn right?
Besides who says you can't have an Easter Pizza delivered? I will take pictures after we get back from church.