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Pulled at 115 wrapped and put in cooler two hours later put in oven at 275 for 30 minutes and seared two minutes a side with herb butter on the flat side of a griddle in a Webber grill at 650. Came out great thanks for the advice...

Thanks reckon that’s the plan.

Alright- I’m gonna be a pain. I was thinking if I could reduce the time between completing the smoke to searing the TT to let’s say an hour what procedure would you recommend to keep the temp up enough to help the sear? Tent with foil and in the cooler? Something like that?

Makes sense. Thanks and thanks to all. Let ya know how it comes out...

Thanks for the responses. I have done several TT’s without the sear- some served right after resting, some not served until the next day, even- and they have all been excellent. Just wanted to get that good sear this time- problem is I’m doing the smoke at home, then bringing the meat to in...

Hi folks new member- forum has been a great guide for me, many thanks! Looking to smoke two 2.5lb tri tips won’t be eaten until about three hours after smoke is complete. Wondering if I can do the reverse sear just before serving, and what steps I need to take in between- or is there a better...