Recipe for 3 l/2 # tri-tip roast

Babyray

Have done quite a few tri-tips that were smaller (more like steaks) using Grillin Bills recipe and love that recipe. Appreciate any suggestions on this larger tri-tip. Do I need to go indirect with plate setter? or not? How about searing temps? Any info for this larger tri-tip appreciated.
Thanks,
Ray Price

thirdeye

Babyray,[p]You can go direct and hot or indirect lo-n-slo.[p]~thirdeye~[p]
[ul][li]Tri-tip[/ul]

BajaTom

Babyray,
I grill all my tri-tips at around 450 dome to an internal temp of 135. I either use Dizzy Pig cowlick or a simple combination of S & P with garlic salt.. I let it rest for 10 minutes then slice cross grain. LOL, Tom