Picked this up saturday while I was looking for something to smoke.
http://s408.photobucket.com/albums/pp170/irishteabear/?action=view¤t=P3220606.jpg
I injected it with a mix of worchestershire sauce, beef broth and Santa Maria Tri-Tip rub. Used the remaining liquid to moisten the meat and rubbed it with the rest of the rub.
http://s408.photobucket.com/albums/pp170/irishteabear/?action=view¤t=P3220607.jpg
Guess I'll be busy tomorrow.
Going to smoke it at 250 using oak and cherry to an IT of 145, foil and cooler it for a while, then throw it in the fridge. Will be slicing it either friday or saturday.
http://s408.photobucket.com/albums/pp170/irishteabear/?action=view¤t=P3220606.jpg
I injected it with a mix of worchestershire sauce, beef broth and Santa Maria Tri-Tip rub. Used the remaining liquid to moisten the meat and rubbed it with the rest of the rub.
http://s408.photobucket.com/albums/pp170/irishteabear/?action=view¤t=P3220607.jpg
Guess I'll be busy tomorrow.