One of the perks about working from home is I can fire up the smoker whenever I get the urge. Got a really nice Tri tip the other day that I was going to cook for dinner. Couldn’t wait so I cooked it for lunch!
Fired up the 14” WSM. Went low and slow @ 250° with KBB and a chunk of cherry wood.
Pulled at 130°. Let it rest 45 minutes while I roasted some beets and steamed the beet greens.
Fired up the 14” WSM. Went low and slow @ 250° with KBB and a chunk of cherry wood.
Pulled at 130°. Let it rest 45 minutes while I roasted some beets and steamed the beet greens.
Tri tip
youtube.com