Quote:
Originally Posted by PorkQPine
Looks great but I would try another one and pull it when the temp. was 135-140. Leonard and I, along with some other guys in the Sac. area cooked 17 cases of tri-tips a few weeks back. PM me and I will add you to the list of guys to call when we have another charity cook if you are interested. Nothing like cooking 17 cases of tri-tips to get some experience. We usually pull at 125-130 and it will continue to cook when wrapped in the cambro to med-rare.
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Totally agree! My wife doesn't like bloody meat but I have her inching towards medium rare. I rub mine down, sear the heck out of both sides and finish off indirect until temp hits 140. Still pink but not over cooked. I myself like it a little pinker but 140 works for my wife. On cutting, after resting for about 30 minutes, I cut mine in half width wise and then cut slices 45 degrees to the cut side.
