First time doing a tritip. Reverse seared it at 250 with a couple of pecan chunks until internal temperature was 120. Took it off and brought the egg up to 600 and seared for a minute a side. Holy Cow for the rub. Came out great! Even the little cubs gobbled it up.
by shutsal
3 Comments
That’s probably my favorite to make. Looks really good
Beautiful piece of meat. Good job.
Making this for the first time on the Egg for the Fourth of July. Hoping mine turns out as beautiful as yours!