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So today I did the Meat Church styled 3 3/4 lb Tri Tip cooked Texas brisket style. I did a dry brine for 8 hours, seasoned this morning at 9am with A little more Kosher Salt and generous course black pepper and a light dusting of garlic powder. I dropped it on the Recteq at 9:45 at 250. Wrapped at 165 at 1130 in foil with some butter for extra fat. Cooked wrapped until internal was 203 and rested for 30 mins.
Perfect Smoke, juicy tender and was the perfect amount of meat for just me and my 79 year old pops. I caught some flack from my Cali friends who said Texans have a long way to go to learn on Tri Tip as it’s cooked hot and fast there until 135 for med well. Well, there’s more than one way to skin a Fat Cap
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