I made some Tri Tip, and being from California, Santa Maria open flame is the way to do it since the 1800's. I cooked about a 3.5lb tri tip on the grill with cast iron grates for about 10 mins on each side. The IT was about 80 F degrees. I finished inside in the oven until 130 F degrees, and let it rest for 30 mins.
I rubbed the cut with mustard before applying some rub. The mustard helps the char. (I did a side by side test years ago that showed me mustard provides a darker bark during smoking even at low temps. For that reason I use it on everything, whether hot and fast or slow glow)
Not too much to post here as I took a few Q-view shots after the wife and kids dug in. Enjoy
I rubbed the cut with mustard before applying some rub. The mustard helps the char. (I did a side by side test years ago that showed me mustard provides a darker bark during smoking even at low temps. For that reason I use it on everything, whether hot and fast or slow glow)
Not too much to post here as I took a few Q-view shots after the wife and kids dug in. Enjoy