Just started a 24 hr soak for my Tri Tip. It’s takin a bath in a little over a cup of Soy Sauce, 3/4 cup Cabernet(cheapest bottle I could find), heavy handed table spoon of minced Garlic and 2 table spoons of CPB. Gonna let it sit all night. Tomorrow I will get the Lang goin up to 225 for about a 1.5 to 2hr smoke. Before I put the Tri tip on I will pull it out of the marinade and pat it dry. I will apply Oak Ridge BBQ Santa Maria Rub for the seasoning. Highly recommend this stuff. Gonna smoke it until it hits 125 and then transfer it over to the Weber and an open flame for a reverse sear. Target internal after 15 minute rest is 135 This is just a little twist to the flavoring on Tri Tip. Typically I do not combine the two methods meaning usually I go straight from the marinade to the pit without seasoning but Im just trying something different. Hopefully it turns out good. I’ll post some pics during and after the cook tomorrow
Only using one of the Tri Tips The other is goin on ice for a later date