Bob Correll
R.I.P. 3/31/2022
I'm going out on a limb here, not being sure my photos will show up for anyone but me.
So I'll keep it short and sweet.
Well trimmed tri tip, rubbed with homemade SYD rub, on the 14.5 WSM using Weber briqs, hickory and sugar maple for smoke.
When the internal hit 160° it was foiled with a little bbq sauce mixed with dab of apple juice, and taken to 190°
About 4 hours total cook time.
Vented for a bit, then sealed and rested for 30 minutes before slicing.
Good eats!
Very tender, the small tapered part was a bit dry, but not the larger portion.
The Weber briquettes performed well, not a lot of ash and what there was fell through the grates preventing clogging.
Thanks for the visit!
So I'll keep it short and sweet.
Well trimmed tri tip, rubbed with homemade SYD rub, on the 14.5 WSM using Weber briqs, hickory and sugar maple for smoke.
When the internal hit 160° it was foiled with a little bbq sauce mixed with dab of apple juice, and taken to 190°
About 4 hours total cook time.
Vented for a bit, then sealed and rested for 30 minutes before slicing.
Good eats!
Very tender, the small tapered part was a bit dry, but not the larger portion.
The Weber briquettes performed well, not a lot of ash and what there was fell through the grates preventing clogging.
Thanks for the visit!
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