whatup from cencal ! i cant take it any more - watched clowns (ima call ya out) on pitmasters tv destroy tip da other night so had ta do it myself (brinkmann electric constant 258 degrees waaa!!!, mesquite chips). but guess what? tip aint slow n low! i bow down to ya ribs n brisket bosses but true tip (a staple o left coast bbq) is waaay better seared n simple seasoned. i love this site. thanx to all ya pulled porkers n ribmasters; i learn from ya every smoke and inspired to make my own rub. are ya tip ready? salt pepper garlic rub; on a weber sear the top; cook fat side down til juices run thru top on indirect heat. rest. cut thinly against grain usually longways. seriously its about getting dat nice crust and a medium to medium-well center. 1/4 inch cuts? those are steaks (see clowns n judges). its about layers o nice thin, juicy slices. i feel for da tv lady judge who bout broke her dental work - waaay too funny! maybe ima waaay outta line but i know what i know. ever see a room cringe at da sight o what yer servin? it gets way too polite lol. so if ya smoke tip, kick down gospel cuz im not a believer. btw we dont have to ask our local butcher to "special order" tip out here - its everywhere. just sayin. oh n pitmasters was waaay betta spotlightin teams at open competitions!!!