Found some tri-tip up here in Canada. First time trying to cook this cut. I've read the instructions on Thirdeye's site and a reverse T-Rex method is detailed there in method one. My question is this... The meat looks like it has the potential to be a bit on the tough side. The grain looks stringy. I've seasoned it using simple Santa Maria seasonings (pepper, salt, garlic powder,...skipped the parsley). I'm wondering if I cook it at medium temps followed by a sear if it could be too tough. Has anyone tried lower temps for a longer period of time? Thanks,John
