Okie Sawbones
Banned
I'm always looking to cook something new, and from perusing old threads, I decided to try my hand at tri-tip. I was lucky to obtain some prime, dry-aged beef recently, which included two tri-tips.
I gave this a generous rub with Smokin' Guns Hot Rub.
I seared it over high heat on each side for two minutes.
Then it went on the smoker at 250-265 degrees (windy outside) for 20 minutes, which brought the temp up to 135-140 depending on the area tested.
It was sliced against the grain in thin slices, and served with Cole slaw and French fries.
The wife said, "Oh wow!" That is good enough for me. :grin: BTW, it was super tender. I served it with a Chateauneuf du Pape. Thanks to the folks here via the old threads for encouragement. Y'all are great. :thumb:
I gave this a generous rub with Smokin' Guns Hot Rub.
I seared it over high heat on each side for two minutes.
Then it went on the smoker at 250-265 degrees (windy outside) for 20 minutes, which brought the temp up to 135-140 depending on the area tested.
It was sliced against the grain in thin slices, and served with Cole slaw and French fries.
The wife said, "Oh wow!" That is good enough for me. :grin: BTW, it was super tender. I served it with a Chateauneuf du Pape. Thanks to the folks here via the old threads for encouragement. Y'all are great. :thumb:
