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re: Tri tip cooking tips
Posted on 2/21/20 at 11:30 am to malvin
Posted on 2/21/20 at 11:30 am to malvin
Season it like you would a brisket or steak. Or use your favorite rub or combination of rubs. It's traditionally smoked to medium rare or medium at the most then seared and sliced across the grain about a half inch thick. You can also slice it thin and with an au jus it makes for nice sandwiches.
Follow Malcolm Reed's recipe
Follow Malcolm Reed's recipe
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