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Tri Tip Goodness

post #1 of 5
Thread Starter 

Plan A was brisket but the butcher was out so Plan B

2 tri tips rubbed down and wrapped overnight then wiped off

2 hours at 225 till IT was 140 then let it rest for 30 minutes (nice medium/medium rare)

sliced on a bias nice and thin and topped with apple slaw on fresh Italian rolls (from local bakery)




post #2 of 5
Tasty looking Tri Tip, nice smoke!
post #3 of 5
Looks great! Tri tip is tasty stuff !
post #4 of 5

Nice job!  I love me some tri-tip.

post #5 of 5
Thread Starter 

Thanks, was quite good.

little heavy on the smoke, I think I stoked it still with the brisket in mind

but tender and jiucey

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