There are sometimes I would call myself a pit master, others not so much. I have cooked whole hog in the ground and on a spit. I've smoked a farm full of pork, beef, lamb, chickens, and even some raw eggs too (those are good if you've never done them)
Switching over to the big grill we have, I still slow, indirect cook on that also. So.......I need some suggestions on a tri-tip. I've never been able to satify myself with a tri-tip that I've cooked. I'd prefer not to tell my technique, and just read what all you folks have to offer in advice, obviously, my present technique is not acceptable!!!
Thanks in advance