bworthy
Meat Mopper
Had the kids and their significant others over for dinner, just because. Decided on some tri tip and decided to try dry brining it following Jeff’s procedure used in a recent article.
Brined and rubbed, ready to go!
Smoked with pecan for about 1 1/2 hours, reverse seared and rested for about an hour.
Sliced and ready to serve.
Did turn out tasting a little salty, but had great smoke flavor, tender and tasty.
Smoked with pecan for about 1 1/2 hours, reverse seared and rested for about an hour.
Sliced and ready to serve.
Did turn out tasting a little salty, but had great smoke flavor, tender and tasty.
