Mike Coffman
TVWBB Olympian
Tri-tip was marinated for about 6 hours in a coffee rub that I bought from the same place I bought
my planks, Fire and Flavor. The recipe called for olive oil, orange juice, orange zest
(didn’t have any oranges, so used Tone's orange peel) and the coffee rub. No other seasonings were used.
Put onto the WSM using oak and full pan of water.
About an hour and forty-five minutes later the internal temperature was at 138. Pulled and
wrapped in foil for 45 minutes. It was smoked at a temp of 215 to 225 the whole time.
Sliced up and ready to eat. Very juicy and still very hot after the 45 minute wrap in foil.
Plated with mashed potatoes, gravy and green beans.
The tri-tip was very delicious, moist and tender. The rub gave it a good flavor that wasn't overpowering.
Thanks for looking!
my planks, Fire and Flavor. The recipe called for olive oil, orange juice, orange zest
(didn’t have any oranges, so used Tone's orange peel) and the coffee rub. No other seasonings were used.
Put onto the WSM using oak and full pan of water.
About an hour and forty-five minutes later the internal temperature was at 138. Pulled and
wrapped in foil for 45 minutes. It was smoked at a temp of 215 to 225 the whole time.
Sliced up and ready to eat. Very juicy and still very hot after the 45 minute wrap in foil.
Plated with mashed potatoes, gravy and green beans.
The tri-tip was very delicious, moist and tender. The rub gave it a good flavor that wasn't overpowering.
Thanks for looking!
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