May 13, 2022
10:20:40pm
10:20:40pm
I don’t know… the worst part of a brisket is the flat and that’s basically what
You’re making out of the Tri tip. I’d rather have a nice juicy 130 ish med rare Tri tip
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- kotacoug
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- Jul 20, 2002
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- May 3, 2024
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I do mine the “traditional” way - hot and fast. 40 minutes, turning every 10. I cut it where the grain shifts
5/13/22 9:44pm
5/13/22 9:49pm
5/13/22 9:56pm
5/13/22 11:11pm