Yep. Really surprised me how tender it was.Did you cook the Tri tip like a steak or brisket? Looks great!
Yep.Was that on a SmokeFire ?
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.Tell me more about the tri-tip, I’ve wanted to try that.
What was the temp when you pulled itI 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.
It was at 202.What was the temp when you pulled it