Tri-Tip on the PTG

I've never even seen a tri-tip, much less tasted one. Perhaps it is too lean a cut for a low and slow smoke?

In any case, congratulations on your CL score.

2 observations.....

1. It's overcooked - TriTip needs to be pulled at 125, 130 if you don't like red anywhere.

2. If you slice a tri-tip from point end, to point end, you're not maximizing the grain slice. Somewhere around the middle, the grain changes. Slice in the middle, then slice the 2 remaining pieces length wise.

Gorgeous smoke ring on that piece.....the stuff will dry out, if it goes too long......unless.......

other things to try:
Injecting........this one finished at about 155~60....the pink is smoke



I leave the fatcap on & it really helps with the moisture.....very long & very low......



There's really good little cutting video, I think at Virtual Weber that shows the grain changes.....
Stark-O-Rama's got the best idea, cut in approx. half at the notch 1st, that's about where it switches......

Just some ideas.....have fun with your new cooker !!!!