MDPeterson
New member
Cooked a Santa Maria-style Tri Tip last week, using the low and slow method. I wanted the cook to take a little longer, so I kept the temp as close to 250 as possible. Regardless, the meat was at 132 in the center (and 138 on the outer edge) an hour after I put it on. Is there any way to slow this down even further? It turned out pretty good, but I was hoping to get it a bit more tender.