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Started by smokin' a tri-tip at 235ºF for about 2 hours till the IT reached 145ºF. Rested the tri-tip for 15 minutes and sliced thinly against the grain(s) on the bias.Loaded a soft French Sandwich Roll with an ample amount of smoked tri-tip accompanied with some mayo, horseradish, lettuce, tomato, red onion, cheddar cheese, and kosher dill pickle.
The picture of that sandwich could be an Arby's ad. I want it.