I recently rediscovered a local meat market and got me a nice 3lb tri-tip.
Spog and overnighted in the fridge. Into the MES with a 1/4 tube of char/hickory dust. Smoked at 250 to an IT of 125 and short rest and then some wholesome deliciousness! The only side was some steamed asparagus.
Edit: for some reason the plate shot won't upload.
Spog and overnighted in the fridge. Into the MES with a 1/4 tube of char/hickory dust. Smoked at 250 to an IT of 125 and short rest and then some wholesome deliciousness! The only side was some steamed asparagus.
Edit: for some reason the plate shot won't upload.
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