G
Guest
Guest
While doing my first pork butt I also put on tri-tip. After only 2 hrs I pulled it off at an internal meat temp of 160F. I tasted an end piece and it was smoky and well seasoned but the surface was still sweaty with no crust. I refrigerated the meat and the next day put it on my grill at high temperature just out of the frig to sear the outside without cooking in inside any more. The bottom line-- The best tri-tip I have ever tasted. The best of both types of cooking.