325-350 using snake method. 24 hour dry brine and butter under the skin. Very crispy skin and the juiciest white meat I've had. Dry brine was 2 parts kosher salt, 1 part Cattlemen's Grill Tri-tip seasoning.

by mkejdo

2 Comments

  1. Background_Being8287

    I like the cradle where did you source it from.

  2. Background_Being8287

    Ok ,have never seen one with the v shape.

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