Threw a 2.5lb tri-tip in to the Wild Fork order. Was planning to do burgers Monday but the tri-tip looked good, so will do some sandwiches instead.
Plan is to reverse sear it and smoke the tri-tip at 225 until the IT reaches around 115, then take it off and sear. Figure the IT will hit about 125 during sear, then coast up to ~130 during a rest. Budgeting about 2 hours for the smoke portion, which I think should be more than enough.
Never done a tri-tip before, so any tips here? I know I need to slice against the grain. Anything wrong with my plan?
Plan is to reverse sear it and smoke the tri-tip at 225 until the IT reaches around 115, then take it off and sear. Figure the IT will hit about 125 during sear, then coast up to ~130 during a rest. Budgeting about 2 hours for the smoke portion, which I think should be more than enough.
Never done a tri-tip before, so any tips here? I know I need to slice against the grain. Anything wrong with my plan?