Round 7 of my WSM (mis)adventure begins with one of my favorite cuts of beef, the tri-tip... This has been one of my favorite go to meats for a fast and delicious meal on my Weber kettle over the years. With a high heat, indirect cooking method, a small tri-tip can finish in as little as 45 minutes on my kettle. This time, I'm going to smoke the tri-tip at 225-230 and finish with a reverse sear for a nice, caramelized finish. I began last night by marinating a small tri-tip in a garlic/soy/honey based marinade for today's smoke. I'm looking for a medium rare finish, so I plan on pulling my tri-tip from the WSM in the 120-125 internal temperature range. A short time over the direct heat and I should finish the tri-tip at 130-135 during the final reverse sear process. The humble beginnings to today's brunch... A little bit of pork belly skin hiding on the lower grate, trimmed from my planned weekend (mis)adventure, smoked maple bourbon bacon.