Did a 3lb Tri-tip on the kettle a couple weekends ago using the slow n’ sear deluxe. Temps ran around 250 for most of the cook but got a little hot toward the end. That might have something to do with the voodoo rangers that were flowing. Hickory chunks provided the smoke, Malcolm Reed’s steak rub provided the seasoning after a 24hr dry brine. Came out might tasty and very tender. A little overdone, but again…voodoo ranger.
Edit - forgot to add that I did sear it after the low temp smoke.
Edit - forgot to add that I did sear it after the low temp smoke.
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