Superbowl meat

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Original poster
Feb 2, 2014
I'm smoking tri tip.  I've finally mastered ribs, so next is tri tip.  Will tackle the bigger cuts down the road.
Our family likes it almost as much as brisket. Think it's a lot easier to cook and relatively forgiving. I felt I over cooked it a tad, took it off the smoker at an internal temp of 149. It was still moist tho and very tasty! No injection but I did wrap it for half the cook.
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