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Discussion in 'Beef' started by jdftwrth, May 4, 2015.
Here's a picture of my first tri-tip (or whats left of it) cooked up real nice.
Looks good! Any info on the smoke? Did/have you ever tried a reverse sear?
That tri tip looks good enough to eat
I have heard about reverse sear but seeing this was my first tri-tip was not too much into experimenting.
It was cooked to 135 and then sat for a bit, I never saw a chunk of beef disappear so fast.
This being Texas the choice of wood was mesquite with a little post oak toss in for flavor.