Even Friday the 13th didn't mess this up!! I seasoned with a light coat of EVOO and some garlic salt and coarse pepper. Tri tip was smoked over pecan at 230F. It took the meat about two hours to hit 135F internal.
I let it rest for a couple of minutes and then tossed it on a hot grill for about a minute each side.
Yummy!
I let it rest for a couple of minutes and then tossed it on a hot grill for about a minute each side.
Yummy!
