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Superbowl meat

iamsmoke

Newbie
4
10
Joined 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.
 

woodcutter

Master of the Pit
OTBS Member
3,323
163
Joined Jul 2, 2012
How did you like the tri-tip? The cows they raise around here don't have tri-tips.
 

iamsmoke

Newbie
4
10
Joined Feb 2, 2014
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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