Hadn't had tri tip for a while, and with all the TURKEY I ate, it just seemed to be the right thing to do. Here it is out of the package. Note the nice marbling:
It had a nice fat cap on the bottom:
Here it is all rubbed up with Moose Rib Rub #2 and seasoned pepper:
Time to smoke it on the cold side of the Kingsford Oval with firebrick set up on other side:
After about 45 mins of smoke, time for a nice sear on the hot side of the grill. That fat cap really made some flames!:
Ready to pull with internal temp at 138:
Time for a rest and a cold beer:
Sliced and ready to serve to hungry and grateful guests:
No one really spoke much at dinner, but they did make approving sounds!:icon_wink
It had a nice fat cap on the bottom:
Here it is all rubbed up with Moose Rib Rub #2 and seasoned pepper:
Time to smoke it on the cold side of the Kingsford Oval with firebrick set up on other side:
After about 45 mins of smoke, time for a nice sear on the hot side of the grill. That fat cap really made some flames!:
Ready to pull with internal temp at 138:
Time for a rest and a cold beer:
Sliced and ready to serve to hungry and grateful guests:
No one really spoke much at dinner, but they did make approving sounds!:icon_wink
