I got 2 two lbs tri tip from a butcher smoked them at 220 till 150 ( did it for my parents they like it well done) but it was tough and tasted like crap was that 10 degrees the problem or something else
I tried to do that but it was pretty hard to tell after it was cooked. I think I did it right but who knows haha. But it has put me off of trying one again for a whileCole the others have covered cooking aspects of the tri-tip, but I was wondering if you sliced it against the grain. Properly slicing some cuts of meats is as important as cooking it properly cooking it. Tri-tips, briskets, flank steaks and some others need to be sliced against the grain. You may have done that, but I'm just throwing it out there. Reinhard
If you slice with the grain you end up with longer strings of muscle fiber that will be chewy.Y does it matter which way you slice it? I know it does but I'm just wondering what's the reason behind it