I applied Santa Maria Rub and sat for two hours. Smoked at 225F until an internal temperature of 128F. Rested 20 minutes or so. Seared on my Weber gas grill on Grillgrates.
Tender and juicy.
Tender and juicy.
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I wish we could get this Tri-tip cut on the east coast in the New England area.Tri-tip is one of my favorites!