Yep! I just had to do another Triscut. It was coated with Dijon Mustard then seasoned with Top
Secret #2.
Put into the Grid Iron using Lumberjack MBC pellets. NO smoker tube. 3 hours at 180, then wrapped it
with a little beef stock and granulated garlic. Pulled when it was probe tender at 196.
After FTC for about an hour it was sliced. By the looks of the smoke ring I do believe I have the lack of
smoke problem corrected with my Grid Iron.
Plated with some mashed potatoes and corn.
Triscut was very tender, juicy and with a nice light smoke flavor. My wife actually prefers this to brisket.
Besides down here Tri Tip costs a lot less than a brisket. I have had Tri Tip at 135 several times but I
really prefer cooking it this way.