I'm glad that my son likes BBQ beef. That way I can justify a new BBQ and a ton of Tri-Tip. Cash and Carry (United Grocers) is our local commercial supplier. They have cryopaks that average 15# each with 5-6 roasts in each pack. So I let them set out to warm while I prepped the smoker, then in they went. Smoked them till they were 135 then moved them to the gas grill to sear them. Foiled them and let them rest till the party.
So I had to go buy a little larger smoker. The Webber 22.5 was too small, the ECB was too difficult in higher winds...and since the big 'Mo isn't complete yet I had to buy something in the mean time. I bought the Brinkman offset from the Home Depot and it seems to work ok. There will need to be a few mods done but it does smoke well.
Here is my rub mix...it may sound like a strange mix but it gets great reviews.
9 TB Salt
8 TB CBP
1/4 C Dry Mustard
2 TB Each Garlic Powder
Ground Bay Leaves
1 TB Each Tarragon
Red Chili Powder
1 tsp Cayenne (more or less for your level of fire)
2 tsp Sage
1/4 tsp Ground Cloves
So here come the Qviews.
Waiting for the smoker to come to temp.
All loaded up for the ride.
On the grill to finish.
The problem is after it got foiled we were in a rush so I dont have any after shots. When I get home and cut the last roast for our dinner tonight I will take a shot to show you. They turned out amazing! All my SOCal buddies said it was like home.
Thanks for coming by and looking at my post.