Sooo many tri-tips today. I did not take one pic of the meat, just the start of the red oak.
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Looks like we put tri-tip on at about the same time today. Mine was heavily seasoned and cooked indirect on a Webber kettle running 325 to 350 with a big chunk of pecan wood on the briquettes. When it hit 120 it went over the coals for a quick sear on both sides. I about ate myself sick.
Looks like it was Tri-Tip FTW on Easter SundayI made two 3lb tri tips this morning. Smoked them till they hit 130 then seared them on some charcoal about 4 minutes a side.
I forgot to take pics, but this is all that is left. Served it with some lobster mac'n'cheese. Everyone is stuffed.
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