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Old 01-29-2014, 11:18 AM   #13
On the road to being a farker
Join Date: 10-04-10
Location: Ventura CA.

we cook tri tip to 135, pull and put in a cambro whole, covered in hotel pans with foil, I keep all the meat whole and pull 1 at a time as they are needed to make sandwhich's or however we are selling them. As we need them, I slice them one at a time. We havent had a problem. I do keep the warmers over 150 to make sure everything is within code, and the meat doesnt seem to get over done. I also try not too cook too many at a time.
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