I'm wondering what temp I should cook to. Normally I'd cook tri tip to low 130s using reverse sear, but this is more of a braise so I'm thinking I should take it much higher. I don't mind taking it up to the point where it falls apart (because then we will have tacos), but nice tender slices would be great. Any thoughts folks?
Mix is made, tri tip seasoned, just lit the egg. Probably try to throw it on in 45 min or so.
Finally back in the Badger State!