Weber Kettle and a tri tip.
Never cooked a tri tip before. We have a 2.5 lb tri tip I need to cook in the next few days. I'll do it on the kettle.
I have youtubed some info and I think I have a good handle on it mostly (but I'll listen to any tips you all have).
The main issue is my wife will not eat it if it's pink. I know, I know. But it's not negotiable.
So, do I just shoot for ~150 in the center so the ends are above that and hopefully not pink?
Or is there some other way?