scott millman
Knows what a fatty is.
I currently am doing 2 pork butts at 235, going to put a Tri-Tip on.....what is suggested time/temp for this.....thinking of keeping the temp. consistent...any ideas on time, internal temp to shoot for, and do I pull and sear for better results or pulling/foil/rest then serve?....the Tri-Tip is 4 lbs and rubbed with Santa Maria seasoning. Also thinking of Medium to Medium rare to shoot for if that makes a difference. Any help will be appreciated.
