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Not easy to find tri tip around here in Raleigh, but managed to grab a couple at the meat house, roughly 2lbs each.Covered them with Worcestershire sauce (just the normal stuff, forgot to grab the thick) and my basic beef/brisket rub.
Tossed them on the smoker at about 223-250 and let the...
After seeing all the threads about the meatloaf everyone was cooking on their smokers and how great they all looked, i figured i'd try it for this past sunday. I used Jeff's recipe, but added a pound of ground pork to it, upped the amounts of all the other ingredients and used a Vodka BBQ sauce...
Thank you everyone, this has been a great way to get better at smoking & test out the ideas I've found on here. I'll post some pics of the meatloaf & mac & cheese I'm planning to do tomorrow, seems like comfort food weather here now.
Had a whole beef tenderloin in the freezer so i took it out and smoked it a couple of weeks ago for the bar with some smoked bacon mac & cheese.
Trimmed & tied up the tenderloin, rubbed it in olive oil then covered with my BBQ rub, wrapped and placed in the fridge for a few hours.
Threw it...