When you foiled for two hours, did you cooler it then or just let it rest? I'm asking cuz it looked so good.
Got's to give it up to Big Mista for the idea on the rub. I saw his post of some tri-tips. I asked him what the rub was. Lemon Pepper, Montreal Steak Seasoning and Lawery's Season Salt. That cause the bark to be outrageous. I learned that between a good cut of meat, oak wine barrel, seasoning and watching your meat temps, once again, you get great results. One of the best I've had so far.
Brother, I appreciate your hard work, and talent. Masterfull Youtube presentation. I am a benifeciary of your library of knowledge. I just happened to take notice of the rub on one of the Mista's post's. You both have my blessing.....That being said, what wood you generally useing :twisted:?
Stevey Ray Vaughn once ruled the world!