SoCalWJS
is one Smokin' Farker
Picked up a Costco "Unicorn" Tri tip (a single Prime Tri tip instead of the usual 2 pack - I almost always get this when I see one. Doesn't happen often around here. I don't want to eat 2 of them close together, and I don't like freezing them), and I always seem to be trying something a bit different.
The Plan: Made a rub of Better than Bullion Beef, Worcestershire, and a bit of EVO and put a light coating over all of it. Light dusting of Montreal Steak Seasoning. Wrapped in plastic and back into the fridge for a couple of hours. Fire up the MAK to 225 using Oak Pellets. Want it in for at least an hour to an hour in half to no more than 120* internal, then pull. Figure it'll go up another 5 degrees or so. Fire up the Weber to scorching hot & do a sear on all sides. No more than 135* for final internal. Rest. Thin slice with the classic sides.
Hoping for something good.
Pictures to follow.
The Plan: Made a rub of Better than Bullion Beef, Worcestershire, and a bit of EVO and put a light coating over all of it. Light dusting of Montreal Steak Seasoning. Wrapped in plastic and back into the fridge for a couple of hours. Fire up the MAK to 225 using Oak Pellets. Want it in for at least an hour to an hour in half to no more than 120* internal, then pull. Figure it'll go up another 5 degrees or so. Fire up the Weber to scorching hot & do a sear on all sides. No more than 135* for final internal. Rest. Thin slice with the classic sides.
Hoping for something good.
Pictures to follow.
