My goal was to cook at 250, but the pit settled at 300 today. I stepped away for too long so I didn't get the dampers turned down when I should have, but I rolled with it. Once that 1500 lb pit gets hot, it stays that way for a while. The tri-tip was on for about an hour. I put in the thermometer about 30 minutes in and flipped it. My intention was to sear it around 135 based on what I read here on the Brethren. It ended up being 140 when I actually seared it. I then let it rest and hour before serving it for dinner. It was just shy of 3 lb of beef.
Klose custom 43" Deluxe Grill Chef
Retired: modified NB Bandera (2000-2012), may it rest in pieces.
IMBAS Certified MOINK Baller