Not easy to find tri tip around here in Raleigh, but managed to grab a couple at the meat house, roughly 2lbs each.Covered them with Worcestershire sauce (just the normal stuff, forgot to grab the thick) and my basic beef/brisket rub.
Tossed them on the smoker at about 223-250 and let the smoke for about 1.5 hours until an IT of 135 then threw them on the sear burner on my gas grill for a few minutes each side then pulled, wrapped in foil and rested for about 20 minutes.
Sliced up, then off to the bar with some smoked mac & cheese and some ribs for a great Sunday snack. Everyone enjoyed it but spent most the time explaining that it wasn't brisket and what tri tip was.
Tossed them on the smoker at about 223-250 and let the smoke for about 1.5 hours until an IT of 135 then threw them on the sear burner on my gas grill for a few minutes each side then pulled, wrapped in foil and rested for about 20 minutes.
Sliced up, then off to the bar with some smoked mac & cheese and some ribs for a great Sunday snack. Everyone enjoyed it but spent most the time explaining that it wasn't brisket and what tri tip was.
