Brined the tri tip for 5 days in a brine made from water, dark brown sugar, onion and garlic powder, and Cure#1, and salt. I made a seasoning of 2-3 tablespoons black pepper 1/4 teaspoon of each salt, onion and garlic powder. I generously coated the outside of the meat with it. I used Hickory wood to smoke with in my electric Master Built Red Head smoker. Just bought it and love it! I smoked it for 2 hours at 180 degrees and last hour at 220 degrees. I let the meat rest for 10 minutes before slicing. Brining the meat made it so moist and juicy totally amazing!
