Damn... why do I look at these posts on an empty stomach...?I made a last-minute change today and did a slow cook on the tri-tip, but not brisket-style. Seasoned it with my personal rub (basically SPOG with a couple of enhancements) and put it on the grill at 200 degrees.
Three hours later, the internal temperature reached the desired 140 F. I pulled it from the grill, double-wrapped it in foil and then a big towel, and put it in my insulated bag to rest while I took care of some chores.
After the hour rest, it was sliced thinly and piled on some fresh rolls. I have to say, it was delicious; tender, smoky and good beef flavor. And, the good news is that we have enough left over for tomorrow.
Maybe next time I’ll try the brisket-style cook, but this one was good enough to put that possibility in jeopardy.
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That’s one of our favorites! We season ours pretty much the same way; salt, pepper, onion powder, minced fresh garlic, and finely chopped fresh Rosemary, Oregano and Thyme. The amount of fresh herbs can be adjusted to your taste; we like 4-5 minced garlic cloves and about a tablespoon each of the finely chopped herbs.Costco had boneless leg of lamb on sale. So I picked a few up and put one on the bullseye yesterday. Seasoned with a mix that was granulated SPOG along with thyme and rosemary. Wow it was really tasty.