My local butcher sells tri-tips, and he marinates them in a "black nugget" marinade. I sear them on my grill (4-5 min. on each side), and then toss it on the other side of the grill away from the flame for about 20 min. This is a great tasting piece of meat. I never thought to try it on my smoker though. Thanks for the idea!
Two turkeys, one from yesterday turned out great and one smoking now in the Camp Chef Vault.
I did use a marinade, then injection and finally on the Camp Chef roaster while smoking to get internal to 145C. At the party, a final 45 min at 400C with skin buttered to heat and crisp before serving.
Did the thanksgiving turkey in the smoker as usual. Brined it for about 12 hours first. Also did a bacon explosion in the smoker.
We salted ("dry brined") our 14-pound fresh bird and then smoke roasted it on the BGE with pecan wood during our Saturday T-giving celebration. Also did a five-pound beef tenderloin on the Weber kettle with rotisserie. Both turned out great. Much better grilling weather in the Chicago area then if we'd had the family over on the actual holiday.
"Delicious... bourbon. Brownest of the brown liquors... so tempting. What's that? You want me to drink you?" -Lionel Hutz