My reverse seared tri-tip. I started off with the AMNPS and pitmaster blend pellets in my MES 40. I got the MES up to 175. Kosher salt garlic powder and fresh ground pepper. Applied lots of smoke for 3 hours. Then moved to ssceaming hot grill for 10 minutes per side. Let rest for 15 minutes before carving.
Happy smoken.
David
Happy smoken.
David