Here is the 3# tri tip after trimming about Â½# of fat off it.
After a simple rub of salt, fresh ground pepper, garlic salt and onion powder
Sharing time with the brisket. Panned the brisket at this time also.
Put in a chunk of pecan and this chunk of cherry (for Scott)
Flipped after an hour at 350* on the hot side of the smoker
Well done was required by the wife
Plated with a baked tater, spinach salad and grilled bread
Although I would have liked a little bit rarer finish, I loved the taste of the tri tip.
It's from the Arlington Hotel in Hot Springs, Ark. Baby spinach, red onion, shiitake mushrooms (if not available Portabella). Fry bacon, add bacon to salad and wilt with bacon grease and balsamic vinegrette dressing. Good eats.