Smoked Tri-tip On a Toasted Flatbread

[Carlos Lopez]

2 tri-tips, one rubbed with Meat Church Holy Cow rub and the other with Bull **** rub getting ready for the WSM. Using hickory & cherry wood for smoke.



After an hour of smoke they are ready for a lil rest before slicing



Sliced up and ready for the flatbread



Brushed the flat bread with some evo & chipotle spread. Added pepper jack cheese and topped with lettuce, avacado, onion, tomatoe & shredded cheese.



Money shot!



1st time making these and they came out great, now I want to try it with pulled pork, brisket and pulled chicken.

 

[James Lake]

Looks very tasty from here....that is what I want for lunch now, nicely done.

 

[John Solak]

Well done Carlos, that looks sooooo goooood!!!!

 

[Dean V]

Looks very good.

 

[Rich Dahl]

Wow that looks great!

 

[Tim McCann]

Wow very nice cook! I like the flatbread idea!

 

[Cliff Bartlett]

Wow, Carlos. That looks fantastic!

 

[Michael C.]

Tri-tip cooked to perfection!!! Dinner looks great!!!!!!

 

[Tony R]

 

[Marty Owens]

Looks excellent, nice work!

 

[Joe InJersey]

Classy as f**k!!! I could murder one of those right about now.

 

[Barb D]

Very nice job Carlos, I like that great idea! Definitily going to have to try this one.

 

[Nick_U]

Looks delicious Carlos!

 

[Carlos Lopez]

Thank you all! I do have to say that these hit the spot and will definitely be doing them again.