Smoked Tri-Tip

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Looks good! Any info on the smoke? Did/have you ever tried a reverse sear?
 
I have heard about reverse sear but seeing this was my first tri-tip was not too much into experimenting.

It was cooked to 135 and then sat for a bit, I never saw a chunk of beef disappear so fast.

This being Texas the choice of wood was mesquite with a little post oak toss in for flavor.
 
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