Robert-R
TVWBB Diamond Member
Found a small Tri-Tip that had been in the freezer since Oct 2015.
Brought it out of hibernation, slathered with Yucatan Sunshine, rubbed with Oakridge BBQ's Santa Maria & Carne Crosta.
Hung in the WSM 14.5 over a full ring of KBB & 3 chunks of mesquite.
Pulled at an internal temperature of 119*(and loosely foiled).
Took the smoker apart, added the mini stacker with grate & let the fire build.
Seared the roast for 3 minutes per side.
While the Tri-Tip was resting under foil, grilled some fresh corn.
Sliced the meat.
Plated on a bed of pinquito bean relish with the grilled corn. It was time to eat!
Brought it out of hibernation, slathered with Yucatan Sunshine, rubbed with Oakridge BBQ's Santa Maria & Carne Crosta.
Hung in the WSM 14.5 over a full ring of KBB & 3 chunks of mesquite.
Pulled at an internal temperature of 119*(and loosely foiled).
Took the smoker apart, added the mini stacker with grate & let the fire build.
Seared the roast for 3 minutes per side.
While the Tri-Tip was resting under foil, grilled some fresh corn.
Sliced the meat.
Plated on a bed of pinquito bean relish with the grilled corn. It was time to eat!
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