Pit Boss Honeycutt
Full Fledged Farker
Well I got asked to cook 10 tri-tips for a surprise birthday this afternoon. They want them smoked. I have grilled a ton of them over the years, I typicaly get a quick sear, and then cook them in-direct and pull at about 125*, cover and let them rest for 30 minutes or so. Thinking of smoking them for about 30 minutes, then finishing them up on the grill. They have been marinating since Wednesday, and are getting room temp now, pics to follow. Any suggestions on the smoke time?