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Superbowl meat

post #1 of 5
Thread Starter 

I'm smoking tri tip.  I've finally mastered ribs, so next is tri tip.  Will tackle the bigger cuts down the road.

post #2 of 5

How did you like the tri-tip? The cows they raise around here don't have tri-tips.

post #3 of 5
Thread Starter 
Our family likes it almost as much as brisket. Think it's a lot easier to cook and relatively forgiving. I felt I over cooked it a tad, took it off the smoker at an internal temp of 149. It was still moist tho and very tasty! No injection but I did wrap it for half the cook.
post #4 of 5
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How do I post a picture on here?
post #5 of 5
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