hey! new to the forum, but not to tri-tip. All good approaches so far.
I love doing my tri tips "brisket style" 225 until the IT reaches 160 or so. double wrap tight in heavy foil and take the IT to about 200. rest in a small cooler still in foil and wrapped in towels for minimum 30 minutes (as long as two hours) slice and serve. when I unwrap, I save the juice for an au jus.
as mentioned, across the grain slicing is key. tri tip is funky though in that the grain changes in the middle of the cut and you have to re-orient by about 45* to stay across the grain.
I love doing my tri tips "brisket style" 225 until the IT reaches 160 or so. double wrap tight in heavy foil and take the IT to about 200. rest in a small cooler still in foil and wrapped in towels for minimum 30 minutes (as long as two hours) slice and serve. when I unwrap, I save the juice for an au jus.
as mentioned, across the grain slicing is key. tri tip is funky though in that the grain changes in the middle of the cut and you have to re-orient by about 45* to stay across the grain.