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Registered
Join Date: Dec 2002
Location: Coto de Caza, CA
Posts: 3,725
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Quote:
Originally Posted by tabascobobcat
I love the tri-tip. My understanding is that it is the bottom part of the sirloin from the rear of the cow. The brisket comes from the front lower. I smoke for 1.5 hours, then grill at 350 for 20 minutes a side.
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It will be much more tender if you slice AGAINST the grain.
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1967 911R "Clone" Race Car 2.0 & 2.5 Twin Plug
1984 Mercedes 500 SEC
1991 Mercedes 420 SEL
1992 Ford F-350 Dually
28' Pace Trailer
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