New Member and owner

[BobM]

The Information Technology, I mean Internal Temp was just under 150 degrees.  I do wish I took it out closer to 140 since I seared it for 8 minutes just to have a little more pink.  BTW, this was so good and no salt was used, didn't inject it with anything either.  Just covered it with Spanish Olive Oil, 18 year old balsamic vinegar and this salt free seasoning http://www.savoryspiceshop.com/blends/mtevans.html for a couple of days. Today, I sliced it to make great sandwiches:

 

[BobM]

Loves me some tri-tips, Bob!  Hope you used oak smoke!

Hickory:>)  Maybe white oak next time

 

[elkins20]

Looks really good sliced, and bet those sandwiches was out of this world.

 

[DivotMaker]

Loves me some tri-tips, Bob!  Hope you used oak smoke!

Hickory:>)  Maybe white oak next time

Oh yeah!  Hickory is what I grew up with, so it's always my favorite, but oak on tri-tips is Santa Maria-style, all the way!  I'm a real fan of oak on beef!