Tri Tip Goodness

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jeffnliz

Newbie
Original poster
Jun 29, 2015
9
10
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)



 
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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