Timely discussion. I was thinking about smoking meat for chili tomorrow...Costco here has tri-tips...I feel a plan coming together.
I have only made one tri-tip on my MAK.
Didn't particularly enjoy it since it was too tough.
I will keep trying, though. Perhaps I should have gone to a higher IT temp.
Everyone goes with very high in IT temp with brisket and it survives.
Why not with tri-tip? Woud it dry out?
I have only made one tri-tip on my MAK.
Didn't particularly enjoy it since it was too tough.
I will keep trying, though. Perhaps I should have gone to a higher IT temp.
Everyone goes with very high in IT temp with brisket and it survives.
Why not with tri-tip? Woud it dry out?
Marinade it first.