Needed something easy to break it in, something I’ve cooked before. I previously had reverse sear it in the oven. Did the tri tip at 210 high smoke (7). Took about an hour, maybe hour and 15, seared on the flat top afterwards.
Used hickory Chunks in the smoke box – it was incredible.
Making pork belly burnt ends on Saturday, and next week is prime rib, then pork butt for carnitas.
My MIL was laughing and said “you act like you got a new toy.” And I said, I did lol
by Cbthomas927