Tri-Tip Pr0n

[Rodney]

I wish I was allowed to cook mine like that. My wife insists on well done then complains that it's tuff. Nice job!

Thanks! I hear ya... my wife's the same way. Fortunately, she just takes the tip of the roast that is well-done. :wink:

 

[BIG ALAN]

You can take a tri tip up to about 160, foil it with juices/sauce added, back in low and slow and get an impatient man's brisket, about an hour more. (to about 180). Your wife would like that.
When I do that, my wife complains it's too done. So I usually do a sear, then indirect and take a tri tip to 130. Nice red, moist center. Even done this way, cut her slices off the thinner , more well done ends. It's a hugely versatile cut of flavorful beef.

 

[Chuckwagonbbqco]

Rodney----nice slicing against the grain. I'll bet that was tender Good goin'

 

[Rodney]

Rodney----nice slicing against the grain. I'll bet that was tender Good goin'

Thanks! Yeah, especially the second one that I sliced really thin. I really liked it that way. You could hold up a slice and it'd start to tear under its own weight... :thumb: I hope I don't have to get 'em from Bel Air to get that quality result again... they were expensive! Something like $7/lb.