OK, maybe this is not a "true" smoke, but here is what I do and it is absolutely fabulous...
Take a 2lb Tri-Tip and rub it with your fav rub. For this, I just use Lawry's Season Salt & Pepper.
Start a stack of coals. When the coals are good and hot, put the Tri-Tip off the side (not over the coals) and put some (6 good sized) hickory chunks on the coals. The smoke envelopes the tri-tip and the heat (350-400) cooks the meat. After about 15 minutes, you flip for another 15 minutes. Pull in about 30 minutes.
The meat is tender, juicy and has a great flavor! There is a visible smoke ring on it so you know it is getting in there.
The reason that I say it is not a "true" smoke is because it takes 30 minutes, not 8 hours! Great for after work!
Thoughts?
John
Take a 2lb Tri-Tip and rub it with your fav rub. For this, I just use Lawry's Season Salt & Pepper.
Start a stack of coals. When the coals are good and hot, put the Tri-Tip off the side (not over the coals) and put some (6 good sized) hickory chunks on the coals. The smoke envelopes the tri-tip and the heat (350-400) cooks the meat. After about 15 minutes, you flip for another 15 minutes. Pull in about 30 minutes.
The meat is tender, juicy and has a great flavor! There is a visible smoke ring on it so you know it is getting in there.
The reason that I say it is not a "true" smoke is because it takes 30 minutes, not 8 hours! Great for after work!
Thoughts?
John