Tried 2 new things this weekend and both were a success

[AlfonzoW]

Did some salt and pepper only st Louis ribs and smoked a tri tip like a brisket. Both turned out amazing but I was more surprised at how tender the tri tip was. Everyone who's posted about cooking it this way loved it but still you never know until you try it yourself

 

[Matt Q]

Did you cook the Tri tip like a steak or brisket? Looks great!

 

[Lynn Dollar]

Was that on a SmokeFire ?

 

[AlfonzoW]

Did you cook the Tri tip like a steak or brisket? Looks great!

Yep. Really surprised me how tender it was.

 

[AlfonzoW]

Was that on a SmokeFire ?

Yep.

 

[JimK]

They both look so good!

 

[Bruno]

Tell me more about the tri-tip, I’ve wanted to try that.

 

[AlfonzoW]

Tell me more about the tri-tip, I’ve wanted to try that.

I just did it like I do brisket or chuck roast. Trimmed the fat cap, rubbed it with chupacabra brisket magic, smoked at 200 for about 3hrs then cranked the temp to 250 until it had good bark then wrapped until probe tender and rested. Definitely give it a shot.

 

[Bruno]

I just did it like I do brisket or chuck roast. Trimmed the fat cap, rubbed it with chupacabra brisket magic, smoked at 200 for about 3hrs then cranked the temp to 250 until it had good bark then wrapped until probe tender and rested. Definitely give it a shot.

What was the temp when you pulled it

 

[Scott Quimby]

Both cooks look delicious!

 

[Bruno]

Smoke ring is awesome, looks juicy. I need a new neighbor, come on over!!

 

[AlfonzoW]

What was the temp when you pulled it

It was at 202.