Originally Posted by SoCalWJS
Thanks for all the replies
Due to time constraints I'll marinate for a couple of hours, then dry, then cook.
I'll go with the Santa Maria Pit (I'm doing an awful lot of cooking on that thing these days - even bought a little "tailgater" model that will just comfortably fit a good size Tri Tip to take Camping
) and mop frequently.
Any idea as about how long to get them done? (just for planning - I Thermapen just about everything)
Marinating for a couple hours is best in my opinion. Too long and the vinegar will make the meat mushy. The more you baste the more intense the flavor gets.
Shouldn't take any longer than 45-60 minutes to cook. Good luck! You're in for a treat!!