- Joined Jan 16, 2010
Normally when I do a Tri Tip (which isn't that often) I trim all the fat off it, Kosher salt and pepper then either reverse sear or smoke it until it hits about 125 degrees. Pull it, rest it and slice it. This weekend my brother in law would like me to cook him 6 or 7 Tri Tips but he wants the fat cap left on and well done. I'm thinking the only way to do this and have it chewable afterwards is to approach them like a brisket. Smoke until 165 degrees the wrap and take them to 195 or so. Does this make sense or does anyone have a better approach? If wrapping would you use butcher paper or foil? I've never used butcher paper but I just picked some up at HEB and thinking it might be a good time to try it.