Superbowl meat

[iamsmoke]

I'm smoking tri tip.  I've finally mastered ribs, so next is tri tip.  Will tackle the bigger cuts down the road.

 

[woodcutter]

How did you like the tri-tip? The cows they raise around here don't have tri-tips.

 

[iamsmoke]

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.

 

[iamsmoke]

How do I post a picture on here?

 

[iamsmoke]

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