Never done a tri-tip, but since one end is thicker than the other, sous vide may be the best way to cook them. Got my brisket resting in the oven at 170 now, will slice it this evening. I'm not sure how it went, as I don't think I did a great job trimming it so there was some pooling, and when I tried to tip it up to drain that off, some bark fell off. So I'm just not sure how the bark turned out until I slice it this evening. Should be tasty at any rate.
Both tri-tip look amazing! Great share my friend!
Thank you! Cheers!
Both look great, nicely done!
Thanks a bunch!
Never done a tri-tip, but since one end is thicker than the other, sous vide may be the best way to cook them.
Got my brisket resting in the oven at 170 now, will slice it this evening. I'm not sure how it went, as I don't think I did a great job trimming it so there was some pooling, and when I tried to tip it up to drain that off, some bark fell off. So I'm just not sure how the bark turned out until I slice it this evening. Should be tasty at any rate.
Good stuff!