I would love to hear your opinions.
This is my first attempt at more than 2 tri tips at once.
My idea for less stress and more accurate serving time is:
Smoke at 225° and pull at 130° - 135°
Wrap in butcher paper and keep it hot in a portable ice chest for 30 - 60 min, or longer if needed.
Then, 20- 30 min. before mealtime: Fast hot sear, slice, and serve.
My thoughts are:
The fast sear would also heat it up but not raise the internal temp.
No need for resting after searing (already rested).
Much easier to meet the target mealtime.
So, what are your thoughts, advice, and experience with this? Thanks!
Note: I was also planning on a dry brine on rack in fridge for 24 hours.
Then dry rub and rest to room temp before grilling.
This is my first attempt at more than 2 tri tips at once.
My idea for less stress and more accurate serving time is:
Smoke at 225° and pull at 130° - 135°
Wrap in butcher paper and keep it hot in a portable ice chest for 30 - 60 min, or longer if needed.
Then, 20- 30 min. before mealtime: Fast hot sear, slice, and serve.
My thoughts are:
The fast sear would also heat it up but not raise the internal temp.
No need for resting after searing (already rested).
Much easier to meet the target mealtime.
So, what are your thoughts, advice, and experience with this? Thanks!
Note: I was also planning on a dry brine on rack in fridge for 24 hours.
Then dry rub and rest to room temp before grilling.