Smoked tri-tip sandwiches

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Meat Mopper
Original poster
Jul 4, 2013
Dallas-Ft. Worth
Smoked a USDA Choice tri-tipthis afternoon. The rub is brown sugar, SPG, cayenne, & a touch of Chipotle Chile powder & all spice. Seared it over my pecan fire then smoked it at 235 , pulled it at 140, and let it rest 10 minutes while I grilled peppers & onions. Cut thin with an electric knife . Toasted buns then placed meat & veggies on King's Hawaiian Sandwich rolls & melted cheese under the broiler. Delicious finished product.
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Reactions: manzwood and radio
I did some new years. First time doing tri tip and wont be the last. Made some great anti-french dips. Followed the you tube video by fast eddy. Smoked to 120 then did a reverse sear to 140 (wife limes medium). They were great and I will be doing them again
Awe thanks alot nmaus!

I just drooled all over my keyboard's pointer pad and I'am now stuck on SMF till it dries out!

Cruel, just cruel!

The Q-Views are OUTSTANDING!
Tri tips are awesome any way you can fix 'em!  Great job on those NM!
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