Tri tip reverse sear

For tri-tip, I usually go indirect (i've done raised direct as well but prefer to avoid the juices dripping into the coals) at 325-350 until IT hits 118-120, remove the roast to rest under foil while getting the Egg up to about 550, then sear for 1 min per side. Usually ends up coming off at 130 +/- 2 degrees and during the rest it peaks around 135.

http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_0996.jpg

Now the originator of the reverse sear Chris Finney, roasts at lower temps up to 5-10 degrees of the final target. You can read about the Finney method here: http://www.ironpigbbq.com/Reverse-Sear.html

I eat mine medium rare. #1 indirect at 350 20-25 mins a side. #2 direct at 425 14-17 mins a side. Depends on how big. Direct gives a good bark where as indirect doesn't. I personally dont use a meat thermo so can't help u on the internal temp.

Thanks everyone. I will let you know how it comes out.