My go to barbecue when having some company over. Always a hit!
The cook itself looks proper, my only critique would be to cut across the grain for a more tender bite. Still would.
Yeah, that was my mistake. I don’t usually carve while talking and I was over half way through before realizing I’d cut straight on instead of a more “angled” approach.
If it’s any consolation it was still cuttable with a fork’s edge!
I came here to make the exact same comment. Looks really nicely cooked, but tri tip is odd to cut because the grain changes direction. Here’s a pic of the way to carve it.
My family also made a tri tip disappear last night! It’s an awesome cut that was almost impossible to find here until recently.
I followed that up with a 10 lb pork shoulder that’s been going low and slow overnight.
