Tri Tip Goodness

Discussion in 'Meat Selection and Processing' started by jeffnliz, Jul 5, 2015.

  1. jeffnliz

    jeffnliz Newbie

    Plan A was brisket but the butcher was out so Plan B

    2 tri tips rubbed down and wrapped overnight then wiped off

    2 hours at 225 till IT was 140 then let it rest for 30 minutes (nice medium/medium rare)

    sliced on a bias nice and thin and topped with apple slaw on fresh Italian rolls (from local bakery)



     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking Tri Tip, nice smoke!
     
  3. b-one

    b-one Smoking Guru OTBS Member

    Looks great! Tri tip is tasty stuff !
     
  4. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Nice job!  I love me some tri-tip.
     
  5. jeffnliz

    jeffnliz Newbie

    Thanks, was quite good.

    little heavy on the smoke, I think I stoked it still with the brisket in mind

    but tender and jiucey
     

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