East coast Tri-tip trip!

Discussion in 'Beef' started by dixiesmoke, Aug 31, 2014.

  1. Just finished the day "laboring" in the yard thinking about this all day. Fire is lit, Tri-tip is seasoned, temps holding and the wine is open! Cali in the South!


    Meat is doused with my spicy rub. I like my beef to have some kick.


    Smoker is set up for indirect fire, oak and hickory bring the fire and some Royal Oak charcoal doing the heat.


    I need to ask a pardon from the California folks out there. This kid is a big fan of the Italian school. DOCG forever!

    Smoker setup on the grill just dropped past 300, meats on and the temp should level off around 270ish if I have my vents set right.

    Happy Labor Day y'all!
     
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    DS, looks yummy, both the tri tip and the wine!
     
  3. Just cleaned up and are a few little sliders with horseradish and coleslaw!


    After a 30 minute rest.


    My girl likes it done a little more so I took it to 150 so she could enjoy the ends.


    Sliced up for tomorrow's picnic.


    Two test sliders with horseradish and coleslaw to make sure it was ok. Brilliant!
     
  4. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Man, making my mouth water.  I've still got some vacuum sealed tri tip in the fridge.  Might have to cut off a piece just to share in the goodness.  Thanks for posting!
     

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