Low and slow is the way to go then I will reverse sear followed by a foil resting place. My question is, will I get more flavor from a rub left on for 8 hours or a marinade for 8 hours. I can’t decide. Any tips are appreciated. I will share the process when I start it tomorrow. Thanks
by mm806
5 Comments
Do a rub and make a chimichurri to top it with. Also, I never do tri tip low and slow. Usually smoke it at 225 for an hour or so until it reaches 120 internal, then hard sear it. I’m sure a marinade would come out nicely too though.
Ruuuub
Flavor: marinade, generally
A rub will help it have a nice flavorful crust but will only penetrate so deep on a thicker cut like tri tip, which is nice if you have a great piece of meat and you really want to let the natural flavor shine.
What do y’all say? 6 8 or 12 hours to let it marinade or sit with rub
Salt, pepper, onion powder, garlic powder rub, then grill that bad boy hot n fast for 20 minutes.