deihardt8fan
New member
Scored some tri tip and looking foward to cookin some on the drum. However my wife is not a big fan of rare meat. Does tri tip become dry and tough when cooked to higher internal temp? Should i pull at 140 IT, slice it, then let her nuke hers or can i cook to a higher internal temp? Kind of hard cookin a big chunk of meat for one who likes med/rare and another who likes med/well. What do ya'll suggest?