Santa Maria style Tri-tip.

First tri-tip.

Trimmed a little of the hard fat off. No binder. 3 lbs indirect at 220°. Pulled it a little late at 123°. Reverse seared flipping every 30 seconds until internal hit 127°. Rested for about 30 minutes. Used some oak chunks like the original recipe called for.

Overall: pretty happy with how it turned out. Wish I had pulled it at around 118° so I could’ve gotten a better sear and crust. It cooked MUCH faster than I anticipated; maybe a little over an hour.