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- 13 Posts. Joined 6/2009
- Location: Texas (about 90 miles south of Fort Worth)
- Points: 12
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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.