Currently I'll dry brine for 12 to 24 hours generously with kinders the blend and add some meat church holy cow on top. I'll then slow cook it on a pellet grill at 225 until 127 internal then take it off to raise temp to 450 while butter basting and then set it back to indirect heat to get it up to 135 internal. It is currently okay but question is, what can I do to improve it? Appreciate any suggestions. Pic related is my best I've ever made.
by ImTheEnigma
2 Comments
I want to taste it 😍
Aside from getting Susie Q’s (it’s basically like kinders, only with MSG), you’re doing fine. When I do tri tip, I keep it simple, and then cook it over almond wood (easier to light than oak). If I want to cook it Argentinian style, it will take about and hour and a half. If I cook it Santa Maria style, I flip it every 15 minutes or so, and it’s done in 45 minutes. There’s no real need to butter baste it.