William Ackerman wrote:

Spit Roasted Tri-Tip

Tried something different today that came out pretty good. Took two
large untrimmed tri-tips rubbed them well with ancho-chipotle-garlic rub
and tied them together, short end against long end and fat caps facing
out to form a uniform cylinder, more or less (actually less than more). 

Mounted the meat on a motorized spit and cooked it about 15" over hot
coals with some orange BBQ delight pellets until 135F internal. Let it
rest for about 25 minutes.  Sliced against the grain. 

Everyone made their own tacos with hot tortillas, pico de gallo,
guacamole, refried beans, queso fresco, grilled onions, and grilled
hatch chiles.

Bill Ackerman

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Kurt Lucas
BBQ List
4/17/02
Tri-Tip

The numbers from the NAMP guide are: 

185C - Surface fat should not exceed 1/4 inch
185D - Same as 185C except that it has been trimmed of practically all
surface fat and membranous tissue.

Kurt Lucas

