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
Was reading through some of the posts looking for some inspiration, saw the tri tip discussion and decided to have a go. Headed over to trader joes grabbed 2 smaller roasts. Did one with garlic salt and black pepper, the other with a dizzy dust beef rub. BGE with some pecan and mesquite smoke. Reverse sear method, indirect 250, pulled them at 125 internal, wrapped in foil while the grill got hot for a direct sear. About 2 minutes a side direct after ter the fire got going.
Overall, very impressed, very flavorful cut of meat. Garlic salt and pepper won out over the rub, but both were great. I'd recommend trying one if you haven't.
"Sip it and say there is no solace for the soul, no tonic for the body like old Bourbon whiskey"-Joshua Soule Smith
Here's a solid article on it . . .