3 lb Smoked Reverse Sear Tri-Tip. It was love at first slice. Inside was tender mid-rare and that smoky salt & pepper crust... Heaven ! It's my first 'whole' tri-tip and reverse sear, can't wait to try it again !
I started with a huge grass fed beauty from @buyranchdirect, smoked for 30 min, then 225F until interior 125F (about 1hr 20min) on my trusty @traegergrills. Let it rest for a bit, then a quick hard sear with a little brown sug n' butter for a crusty char on flamin' hot Weber.