Superbowl meat

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iamsmoke

Newbie
Original poster
Feb 2, 2014
4
10
I'm smoking tri tip.  I've finally mastered ribs, so next is tri tip.  Will tackle the bigger cuts down the road.
 

iamsmoke

Newbie
Original poster
Thread starter
Feb 2, 2014
4
10
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

Newbie
Original poster
Thread starter
Feb 2, 2014
4
10
[ATTACHMENT=1138]image.jpg (694k. jpg file)[/ATTACHMENT]
 

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