u/DoWhatchuWanna86

As a Texan, I didn’t grow up with Tri tip so wasn’t familiar with this cut. Thanks to this sub for showing me the light!

Dry brined overnight with salt pepper and garlic.
Smoked on the Weber kettle, temp held around 265. Used mesquite chunks for the smoke. Cooked until internal temp reached 125 then let rest for about 20 while I got fresh coals white hot. Seared turning every 30 seconds until an internal temp of 135 then let rest for about 30 minutes with carryover reaching 142 and holding at 138 for a while.

Unbelievable flavor. Like a ribeye and brisket hybrid. This will be a staple going forward. Delicious on its own but also excellent with the homemade Chimichurri I made the night before.