I seasoned a 3 pound Tri-tip on Sunday with Oakridge BBQ’s Santa Maria rub. I used worcheshire sauce as a binder for the rub.
It was then refrigerated until today.
I am using the Weber today with the Slow n Sear. I am burning KBB with post oak and cherry wood chunks. I am running the
grill at 230. I am monitoring the temperatures with the Smoke thermometer.
Here it is at 140 degrees. I will be wrapping it in foil and back on the grill until it reaches 198 or probe tender.
I took it to 198 and let it rest for about 30 minutes. Total cooked time was 5 hours. Here it is sliced and ready to eat.
No plated picture tonight.
If you have never tried cooking a tri-tip this way I highly recommend it. Since there is only the 2 of us at home now, it is definitely
cheaper than buying a brisket. We actually prefer the trisket to a brisket.