roadfix
Chef Extraordinaire
I just got a new rotisserie for my Weber kettle and decided to try it on something fairly easy. A 4lb tri-tip. I applied S&P and garlic rub on it and grilled it over direct heat until the internal temp reached 140°F. I added a couple of chunks of red oak at the beginning of the cook with the dome closed for smoke. Tri-tip is one of those kinds of cuts where you treat it like a huge chunk of steak, not a roast.
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