Apparently,
TNJAKE
and I were on the same page without knowing it, because a few weeks back I smoked a Tri-Tip seasoned with Meat Church Holy Voodoo just like he did here!
Started with a nice 3 lb. tri-tip from the local university dairy. This was my first time cooking one, so I just treated it like a big steak. I trimmed it heavily getting all the fat and silverskin off before seasoning with a heavy dose of Holy Voodoo. I cooked in uncovered/unwrapped at 220 HI smoke on the Woodwind until an IT of 130. Pulled it off to rest for 15 min. While it was resting I cranked the grill to max heat and whipped up a little Holy Voodoo compound butter. Once basted with the butter, I threw the tri-tip on the grill and seared it off. Sliced against the grain and served! It was absolutely outstanding, so good I bought another roast immediately haha.
Fresh off the smoker
Now all seared
The temp was perfect for me!
Ate it with some homemade sour dough as a snack, and then steak and eggs the next morning!
TNJAKE
and I were on the same page without knowing it, because a few weeks back I smoked a Tri-Tip seasoned with Meat Church Holy Voodoo just like he did here! Started with a nice 3 lb. tri-tip from the local university dairy. This was my first time cooking one, so I just treated it like a big steak. I trimmed it heavily getting all the fat and silverskin off before seasoning with a heavy dose of Holy Voodoo. I cooked in uncovered/unwrapped at 220 HI smoke on the Woodwind until an IT of 130. Pulled it off to rest for 15 min. While it was resting I cranked the grill to max heat and whipped up a little Holy Voodoo compound butter. Once basted with the butter, I threw the tri-tip on the grill and seared it off. Sliced against the grain and served! It was absolutely outstanding, so good I bought another roast immediately haha.
Fresh off the smoker
Now all seared
The temp was perfect for me!
Ate it with some homemade sour dough as a snack, and then steak and eggs the next morning!
