- 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)
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)