This little beauty has been sitting in my freezer since before Christmas. Two pound Piedmontese Tri Tip. Tx Smoker put me onto these a few weeks ago and I am looking forward to the results ... as long as I don't mess it up.
She went in the frig with a dry rub of salt, pepper, garlic, paprika, garlic and little rosemary for about 10 hours. Kinda of wish I had go more S&P only, but we will see.
Decided to smoke it on the WSM. The WSM sure can generate some heat. With it 30F outside, it took me an hour to get her down to 225F. But she is looking good.
Now to wait before I start a little rice and asparagus to go with this.
More later ... even if I mess it up!
She went in the frig with a dry rub of salt, pepper, garlic, paprika, garlic and little rosemary for about 10 hours. Kinda of wish I had go more S&P only, but we will see.
Decided to smoke it on the WSM. The WSM sure can generate some heat. With it 30F outside, it took me an hour to get her down to 225F. But she is looking good.
Now to wait before I start a little rice and asparagus to go with this.
More later ... even if I mess it up!