Tritip Tacos

[Wilmer Cogburn]

Dry brined a tritip for 48 hours. Naturiffic Q-salt and my nephews coffee based rub. Smoked it like a brisket and butcher paper wrapped at 155F with some pats of butter. Roasted some onions, charred some peppers, and simmered them.

Wife made Mexican rice from scratch as well as scratch refried beans.

Ate damn good.

 

[Bob Bailey]

Looks great!

 

[Barb D]

That looks awesome. Great job to you and your wife.

 

[BFletcher]

Everything looks perfect.

 

[JeffG]

Great flavorful looking teamwork tri tip taco cook. Say that five times fast.

 

[Tony Coloma]

Wow that looks good. Was 155 final temp or just the wrap start?

 

[Rich Dahl]

That looks awesome. Great job to you and your wife.

What Barb said.

 

[Wilmer Cogburn]

Wow that looks good. Was 155 final temp or just the wrap start?

That was start of the wrap. I pulled it 193F and put it in a 150F warming drawer for a 30 minute rest.

Here’s what it looked like when I unwrapped it.

 

[Tony Coloma]

Really nice!

 

[JohnTak]

Wow! I have to make some, thanks for the idea.

 

[Bruno]

 

[DanHoo]

Looks awesome

 

[Timothy F. Lewis]

What Barb and Bruno said!!!

 

[Tim Campbell]

Wow!!!

 

[Jeff Andersen]

Looks amazing! Never did onions like that before. It's now on my wish list

 

[ChuckO]

Some mighty fine looking TTT

 

[Richard S]

I really like that last photo...
Tacos look delicious...beautiful cook!

 

[Kevin L (NKY)]

What I see first off is that amazing smoke ring , that is deep. Then after looking at the photo of the unwrap and it looks like a brisket cook, I would never of thought of this.
And finally I really want to taste just 3 to 5 of those tacos a pick up at the curb please.....