I failed to get a before picture of my tri-tip rubbed up and ready for cooking. Anyway, my rub consisted of the following:
2 TBS ground coffee
2 TBS cocoa powder
2 TBS. sea salt
1/4 cup packed brown sugar
1/2 tsp. cayenne powder
1/2 tsp. chipotle powder
* enough rub for probably 8lbs of meat
Mixed that into a small plastic bag and rolled to remove brown sugar clumps.
Coated my tri-tip (approximately 3 lbs) with rub and wrapped tightly with plastic wrap. Placed in fridge for about 24 hours.
I heated up my MES30 to 225*, filled the water pan with this mornings leftover coffee and water, added apple and cherry chips and plan to smoke to an IT of 160*.
Well, I went against my better judgement and cooked to an IT of 175* since I've read to cook brisket to 180*. It came out a little dry but not terrible. Next time I will cook to an IT of 145*. Lesson learned!
Edited by bjustice22 - 12/18/13 at 8:24pm