Quote:
Originally Posted by BobBrisket
Wouldn't injecting them give you better results? Maybe Knucklehead will chime in on this one.
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The results were just what I was looking for....how to make Tri Tip even more tender. The initial saltiness seemed to dissipate by the time we ate. I'm guessing it went back into the meat after it rested.
The words my sister in law used when I compared it to prime rib consistency was, "Like Butter".
My 23 year old son cut his with only a fork.
They looked at me like, "What are you talking about" when I asked if it seemed mushy at all.
