My wife who doesnt like "bloody beef" (it a genetic disorder for sure) is out of town. I was shopping our home freezer section and found a tri tip from last Nov I prepped for SV (seasoned and vacuum sealed) - never got to it over the winter with all the surgeries and such. But its 100 degrees out now and I thawed it and ran with it. No idea what rub i used. normally I write it on the bag, but I didnt. still rolling with it. 18 hour thaw, smoked at 180 for about 1.5 hours then kicked it up to 240. Pulled it at about 125-130 give or take. Off the smoker and directly to the gasser at 450, bout 1.5 min per side. rested about 10 min then started to consume. Might be the best tri tip I ever made. I was worried about it sitting in the rub so long thawing - I wont worry about that again.
almost done smokin
Just off the sear
Cut...OMG so good. Perfectly "bloody as hell" (to quote pulp fiction)
almost done smokin
Just off the sear
Cut...OMG so good. Perfectly "bloody as hell" (to quote pulp fiction)