Smoked at 225 degrees till 120 internal then cranked to 550 to sear it off until it hit 130. Damn tasty.by dolemite79 5 Comments GreatCosmicBlort 4 weeks ago My favorite cut. So good the next day too chuck_diesel79 4 weeks ago Your chimi appears to be missing garlic. Vivasanti 4 weeks ago Looks good! husky1976 4 weeks ago Looks awesome. My favorite cut as well and that is exactly how I do it. jubs222 4 weeks ago I’ll never do a brisket again, tri tip all day.
5 Comments
My favorite cut. So good the next day too
Your chimi appears to be missing garlic.
Looks good!
Looks awesome. My favorite cut as well and that is exactly how I do it.
I’ll never do a brisket again, tri tip all day.