I smoked 17 Tri Tips today for my church. Kept it simple with a rub of kosher salt, black pepper, onion pepper, and garlic powder. Rubbed meat down and cooked at 250 degrees til internal temp was 150. Then I wrapped them all and left in the pit for about 20 minutes. I then pulled and let rest for about an hour and a half. I had about a gallon and a half of juice that people used for au jus from the cook. I utilized a slicer to cut this much meat. I used oak with a little mesquite.
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