Marinated tri tip in 1 cup apple juice plus 1 tablespoon meat tenderizer for 12 hours. Poured off liquid and rubbed meat down with a savory dry rub of herbs salt and pepper, no sugar. Let meat rest for 24 hours and then placed in clay baking dish and smoked for 6 hours. I basted meat every hour. first basting I used beef broth and there after used the meats own juices, drippings.
Edited by Smokin Vegas - 10/19/11 at 6:53am