New here, hope you all don't mind me popping in to ask a question...
I've mostly smoked babybacks, which get more fall-apart-tender the longer you cook them.
I've tried one tri tip, which had great flavor but wasn't tender...it was actually kind of chewy.
Now, googling around, most places say tri tip should be 130 or so. However, I found a few places that claimed 130 is for a grill, but in a smoker you want to get it to 160, which although well-done will make the tri tip much more tender. However most of these sites I'm googling to are just articles, written to sell ad space. I wanted to ask a forum full of people who actually smoke the stuff regularly.
So, how do I get tri-tip tender when it comes out of the smoker? Get it off at 130, or leave it in a long time to tenderize it? I know to let it rest for 20 and cut against the grain, but as I said my one attempt at this came out chewy, which I want to avoid this time.
By the way, I've got three tips, each about 3.5 lbs. I'm gonna do one with bare bones salt/pepper/garlic rub, one with some chili powder added to make it spicier, and one with a beef rub ordered from Oklahoma Joe's in KC for nostalgia - I live in San Diego and I sure do miss the KC bbq joints.