WTF? Can you cook a tri tip like a brisket to 210F internal temp? My YouTube viewer suggest I try as I've always cooked tri tip medium rare. Will I learn something new? Click "SHOW MORE" for all the information links!!!
Tri tip is a comp category where I’ve won in the tri tip capital of the world (according to Sunset magazine) which is in Santa Maria, a city on the West coast, between Los Angeles and San Francisco. For those less familiar with beef tri tip, it’s a 12-inch boomerang-shaped muscle located near the bottom sirloin.

PRODUCTS -
Smoky Okie Deep Beef https://www.thekansascitybbqstore.com...
Smoky Okie 180 Beef Injection http://www.thebbqsuperstore.com/produ...
Campbell Beef Broth https://www.amazon.com/Campbells-Cond...
Roll Foil https://www.amazon.com/Bakers-Chefs-H...
Defatter https://www.amazon.com/Swing-Way-4-Cu...
Silicone brush https://www.amazon.com/Zicome-Silicon...
Disposable cutting boards https://www.amazon.com/Multi-Pack-Cle...

RECIPES -
Texas Toast Tri-Tip Sandwich - http://www.slapyodaddybbq.com/2014/07...
Cowboy Coffee Tri Tip - http://www.slapyodaddybbq.com/2013/04...
Prime Tri Tip Wellington - http://www.slapyodaddybbq.com/2016/12...
Surf n Turf Tri-Tip Wrapped Scallops - http://www.slapyodaddybbq.com/2015/08...
More beef recipes on Harry's website - http://www.slapyodaddybbq.com/?s=beef...

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– NEW HERE? –
Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
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