It’s called over the top chilli. You cook the meat over the pot to create a great bark on the meat and let the drippings go into the chili. It’s really good.
Great looking cook! Tri tip has become my favorite cut of beef by far. I use similar method, just crank up the bullseye for the sear vs the Weber.
I suggest trying the Traeger coffee rub on a Tri tip.
I started my trail blazer up at zero degrees this morning and it’s only 2 right now. Grill running fine. I do put a welding blanket on mine and also keep in garage when not using. So grill a little warmer when I started it.
I cooked it at 225 four about 4 hours. Gently score the meat then apply favorite rub. I used mustard binder and Plowboys yardbird rub. Was looking for the bark vs IT. I will slice it today about1/4” thick and vacuum pack in packs of four. Can do Sammie’s or as breakfast. Pic was from a previous...
My bullseye does that from time to time for no reason. Coincidentally it’s when I start to have some problems with the fire pot being fairly full and time for a cleaning of the grill.
If the bag of pellets is real dust also probably means the pellets are starting to break down. When that happens I mix better pellets with the crumbling ones and use them up.
I put a felt welding blanket on mine in winter and have cooked below zero. I do keep my grill in the garage when not in use. I have some heavy magnets to hold it tight.