Eggspert
Full Fledged Farker
- Joined
- Apr 25, 2012
- Location
- Willmar, MN
We are thinking about doing a non-KCBS sanctioned competition with a tri-tip catagory. I have never cooked tri-tip. I was thinking about using the same seasonings I do for brisket. In a competition setting would you inject a tri-tip? Would you put BBQ sauce on top of the slices. I know you leave it med. rare, so it will get cooked to that temp. In Minnesota I don't think I have ever even seen a tri-tip in the store. I need some help from others more familiar with this cut!
Any tips or suggestions, sear or reverse sear?
We have never cooked one and will try a few before the competition, but thought you could help us with the learning curve.
Eggspert BBQ
Any tips or suggestions, sear or reverse sear?
We have never cooked one and will try a few before the competition, but thought you could help us with the learning curve.
Eggspert BBQ