The first attempt was a "Mortons" Tri-Tip cut from Costco (where I work) that we've had in the past and have always thought they were pretty darn good. However in the smoker at around 200-225 for 6 hours it didn't turn out as I was expecting. I was thinking it would just fall apart and that wasn't the case. It turned out very tough and I couldn't even tear through it The flavor was pretty good considering all I used was the Kinsford Competition Briquettes. It looked amazing but in this case looks were deceiving.
I did do some chicken quarters that turned out decent (skin was tough and tasted like an ash tray I assume it's because it was only done with charcoal and not chunks or sticks) but I will definitely be brining a whole bird next time. I'm hoping to get some apple wood from a local u pick orchard this year that our family frequents. Hopefully someone else doesn't have the same idea!
Any tips on the Tri-Tip would be much appreciated!