So my "Latin" Market had and ad with USDA tri-tips for $5.99/lb. I was a bit speculative but had to look. These things were huge, as I usually get the smaller 2-3 lb jobs. Took a chance and got the smallest one which weighed in a little over 6lbs. it was a repackaged piece in shrink wrap, so i couldn't see all sides, but at least it was shaped like a tri-tip. after unpackaging I found huge fat back and ended up trimming over 1.25lbs of fat to save for my next burger grind.
fixd up the kettle with the SNS basket and a raised grate on the other side. cooked at 260 to 130 then olled over to the coals for sear. Pulled at 140 (which seemed high for me). Since tri-tip can be a tricky slice I cut it at the bend because I had plans for what we didn't eat that night. I cut the "fat end" into about 1.5" square slices. took a taste of one end and it was so good we just sat down and ate. Told Mama the other end would be used for French dip.
Wrapped the skinny end up to slice for French dips a couple days later.
Got out the deli slicer. here's what I had to work with.
sliced the rest for French dips.
The rest is history.
fixd up the kettle with the SNS basket and a raised grate on the other side. cooked at 260 to 130 then olled over to the coals for sear. Pulled at 140 (which seemed high for me). Since tri-tip can be a tricky slice I cut it at the bend because I had plans for what we didn't eat that night. I cut the "fat end" into about 1.5" square slices. took a taste of one end and it was so good we just sat down and ate. Told Mama the other end would be used for French dip.
Wrapped the skinny end up to slice for French dips a couple days later.
Got out the deli slicer. here's what I had to work with.
sliced the rest for French dips.
The rest is history.
