Marinated smoked tri tip


 
Brett-EDH

Brett-EDH

TVWBB Olympian
Marinated this earlier today.

Montreal, thyme, oregano, gran garlic, black pepper, evoo and red wine vinegar.

On the WSK for a smoke session to 120°F and will then sear and rest it before slicing.

Looking for that even pink inside with a symmetrical cook.

Running some JD and B&B briqs. Basically whatever was nearby since this is smoke mostly and not a high heat cook. Added a larger white oak chunk for the aroma.

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Signals in a ziplock bag as I’m cooking between storms today.

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Almost ready for some searing

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Brussels, evoo, spg, shallot and finished with pecorino and fresh lemon juice

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Some crostini

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Last edited:
Very,very nicely done Bret the juice is in every slice. Smoke and then sear is my road map also. That TT will not last very long.
I gotta go cook something.
 
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