Howdy!
I dry brine all of the red meat that I cook, and really most all meat. I will pat dry the meat and sprinkle kosher salt on all sides and let it set in the fridge for at least a few hours, if not over night, to get into the meat.
For a tri tip, after the dry brine, I’ll brush with a little oil and then a rub of my choice, sometimes a Santa Maria style rub, or something from Oak Ridge BBQ like Carne Crosta, are my two rubs of choice. Then, I’ll go low and slow cooking at a 225* temp to get to an internal temp or 125-130*. From there, a short rest out of the 3D or kettle grill and I’ll get the gasser screaming hot or use a chimney full of coal for the final sear to get the outside charred up, maybe 2 minutes total (flipping every 30 seconds, 4 times).
Then I’ll slice and serve with some type of side. Tri tip is great! I just bought two more from Costco and vac sealed them up and into the freezer for a later date.
Hope you enjoy them!
