Von’s had a sale on tri tip so here we go. I soaked it in whoosy sauce for 24 hours and then dried it and coated with garlic and onion powder and some amazing taste seasoning and let it rest overnight. Now onto the smoker with pecan and a small touch of mesquite over a water pan filled with beef broth, one huge onion sliced, baby bell mushrooms and a taste of old bay. I’ll pull it at 135 and let it rest. Made a little breakfast with home made bacon and eggs and some Nandos hot sauce, thanks Ahron for the hot sauce recommendation, great stuff. I’ll be back with the finally.