First run at the tri tip cut today... was surprised on the fat caps size. Do I leave any layer of the fat on or trim it off ? Dont remember seeing anything about trimming it down. I just know it needs it.... thanks.
This ^On last nights BBQ Pitmasters, they had a tri tip and all three of the competitors trimmed pretty much it all off and the three judges all said they trim it all off as well. The most important thing is that silver skin.