24 dry brine with SPG + Meat Church Holy Gospel. 133 for 6 hours. Light dusting of the same seasoning after searing. Paired this with some broccolini and it will make for delicious and easy meal. I let it rest for an hour to make the slicing a little easier.
by Smokin_Barrels
5 Comments
Please slice against the grain when posting here.
Looks amazing!
I have a very similar piece of meat on my fridge ready to go- I like 136 for 6 hours.
I usually make a chimichurri with my trip tips
How much is tri tip there?
That looks like a sharp knife. Those arnt allowed round these parts. Even less so if this we’re /r/bbq.