Gonna have to make a run to the wholesaler. Pulled the last Tri-tip out of the freezer last night!
Trimmed the fat off. I have decided that I prefer trimming the fat and silver skin off prior to rubbing and and smoking. I like the seasoned crust you get all around and I found that the fat didn't contribute to the moistness or tenderness of the finished product.
Trimmed and seasoned with "Butt rub" (commercial rub from Alabama).
Cooking above some roasting veggies in the mini-wsm. The Smoker settled in at 275*-280* so I just let it ride at that temp for the entire smoke. Smoked to an IT of 135*, approx 2 hours.
How about that for vision! Love the seasoned crust!!!
Just to keep it healthy, a few veggies to go with the meat. I could of just loaded the plate with steak!