Hey guys, I tried searching for some threads on Kobe Tri Tips, but just keep coming up with Tri Tip.
Number One question.....are there any different approaches you take to smoking a Kobe Beef Tri Tip as oppose to your more inexpensive Tri Tips??
I've smoked a few of them, but took a trip to a Butcher Shop that has almost 200, 4+ stars raving that yea their meat is pricey but its delicious. So I splurged and bought a Kobe Tri Tip (19.89/lb) lol
It looks absolutely beautiful.
My plan was to brush it with some mustard, then add finely ground Applewood Rub (comes pretty coarse, but I'm grinding it to be more fine) and then smoke it for around 2 hours at 200 - 225.
Just looking for any tips, tricks, advice, answers. Whatever you got! I'm not smoking it til tomorrow, so there's plenty of time to check some feedback. Later tonight I'll have some QView in a new thread of the Ribs I also bought from the shop and am grilling up tonight :)