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 Background_Being8287 10 months ago I like the cradle where did you source it from. Background_Being8287 10 months ago Ok ,have never seen one with the v shape.Write A CommentYou must be logged in to post a comment.
2 Comments
I like the cradle where did you source it from.
Ok ,have never seen one with the v shape.