Seasoned with salt, pepper and Hardcore Carnivore Black. Smoked at 180 for an hour and half, then turned up to 275 til IT 125 in the thickest part. 2min sear per side in the flat top. 10min rest. (This is only half. I didn’t slice all of it)
by SmokeMeatEveryday88
4 Comments
Hard to beat a nice tri tip… looks yummy!
Thats a very small tri
It looks fantastic.
My Method is:
Well season with coarse black pepper and salt ( same as I do brisket)
Then let it warm of of the fridge a while
Place in a 200F Oven until internal temperature of 110F is reached.
Then put of a blazing hot grill and sear all sides and the internal temperature reaches ~125F
Remove and let rest slice and serve.
Looks like some outstanding Tri tip