u/DancingBear93

In two weeks I’m hosting a party and want to serve tri tip. I made it once with the reverse sear method and it was the best thing ever to come out of my WSM 18”.

For this party I need 4 tri tips. To ensure all cuts fit in the smoker, I’m thinking that vertical hanging would be best, and then sear one or two at a time over coals.

I would put the hook through the wide side of the cut, so the long and skinny side would hang down. I would have the water pan in but no water.

Has anyone ever tried this? Any considerations why this may be a bad idea? Would the low side dry out on me? Worth a shot? Considering a test cook ahead of time if needed. Thanks