Cooked to 170, added butter to the top and put it in a pan. Pulled at 200 and poured melted butter and seasoning from pan on top of it and let rest for one hour. Delicious.

by Spivdaddy

15 Comments

  1. External_Mechanic_59

    Only California guys do tri tip , shit is unheard of here in the hill country

  2. Ecstatic-Appeal-5683

    It’s actually quite good this way

  3. bomonty18

    I will have to try this. I’m willing to try most things smoking wise once

  4. Kitchen-Lie-7894

    I prefer it less well done but if you want it like that, you eat it the way you like it.

  5. btcbulletsbullion

    You don’t need to cook a tri-tip to the same internal as a brisket because the composition of the cut is different. Brisket has a ton of collagen which doesnt render until 200ish. I’d aim for an internal temp closer to 165 if you try this again.

  6. Sawathingonce

    Ahhh yes, the “cook a great cut of meat to well beyond its limits for clicks” youtube trick, and it took off. Of course.

  7. WeberIBarelyKnewHer

    Slicing with the grain is the bigger sin

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