2 1/4 lb Tri-tip with EVOO misted on lightly, a healthy dose of my spicy smokey cacao nib rub applied, and vac sealed for 24 hrs.
Then into a 130F hottub for 10 hours. Gently toweled dry and a fresh coating of rub applied before being tossed on Grill Grates that were heating up on the PK. 4 min/side and time to rest, have a glass of old vine Zin then slice and plate with a pan gravy, garlicky Israeli couscous, and a garden salad. Very nice crust and this rub works great with the big beefy flavor of tri-tip! Will definitely do this one again.
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