TriTIp is becoming my new favorite

Discussion in 'Beef' started by omartentmaker, May 26, 2013.

  1. Today I smoked a small Tritip for the Wife and I. Real basic prep, rub with kosher salt, cracked peppercorn, onion powder, and garlic powder. Smoked on Mesquite wood for about 2 hours to an internal temp around 140. Halfway into the smoke I placed in tin foil pan and covered with foil. I sustained temp in between 240-250. When I pulled it I placed the whole pan in the microwave to rest. After an hour rest I opened it up and cut it. Notice the juice- I used no additive fluid whatsoever. I did not trim the fat side and allowed all the fat to drip through.


     
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hi Omar, from another Oklahoman.

    That looks delicious!  Nicely done!

    Red
     
    omartentmaker likes this.

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