deacfan78
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Search for it a few pages back in the thread. I detailed the reverse sear technique, which is easy and produces amazing results. Your toughest part of the whole process will most likely be finding the tri-tip at the store.
I haven't found any recently. Who is your source now, TSY?
If I recall, the reverse sear method is damn simple. Smoke to your desired internal temp (I always go rare) then sear on the grill, slice and serve. You can let it rest in between the smoke/sear steps if needed, just wrap in foil and place in a cooler.