Well since I started doing tritip I’ve tried reverse sear and searing first but now that it’s been cold out I’m convinced that searing first is easiest. I’ve been searing them and then just cooking them offset on my kettle and pulling them around 125 ish and letting them rest and carry over to 130 so me and the wife are both happy. Here is the last one I did just with SPOG and some local seasoningfrom the meat store.. turned out great and I was able to stay in my house while it cooked after the sear haha. Crazy to think I’ve never heard of tritip until I met my buddy from Southern California a few years ago. I love them now.
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