I was at the Westside Market this afternoon and bought a 1.5 lb Tri-tip. I was thinking of keeping it simple with salt and pepper then doing a reverse sear (roast to 115 then sear 2 minutes a side). Is this a good plan? Thanks for the help.
I usually trim it to uniform 1/4" thickness. The only down side to the fat is it does not allow the smoke to penetrate it and you do not get a nice bark on that side. Not sure what a competition trim is but almost 5lbs off?
Welcome to the forum, some people put mustard on to hold the rub on (doesn't add anything to the taste). I don't think it's necessary and just put the rub directly on and rub it in. Hope that helps, have a good one.