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Tri-tip Sunday

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Ivanhoe
Ivanhoe Posts: 223
edited August 2016 in EggHead Forum
havent posted a cook in a while so here goes: forward sear at stock grid level approx 475 degrees. 10 min per side. Pull meat, insert Adjustable rig with ceramic plate on bottom level, tri tip on top level. This brought the temp down to approx 350 where the cook finished for approx 20 more minutes. Pulled at 138-140.  Cut against the grain and enjoy, accompanied with some Red Tail Ale.
Tulare, CA - Large BGE
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