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Unread 12-05-2012, 12:36 PM   #9
SmokinJohn
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Trim the fat cap down 1/4" (this will take some practice). I season mine with South Seas Tri-Tip Rub. Sometime overnight, sometimes while the meat is coming to room temperature and I am building the fire. I smoke (I have used mesquite, red and white oak, cherry, hickory and Jack Daniels blocks) them indirectly for about 90 per side...start with the fat cap down (shhhh) with a small drip pan underneath. Pull them, foil them for about 5-10 minutes, slice and serve.
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