The local market had untrimmed tri tips on sale so I picked up a few and cooked this one with the SnS.
It started at about 4.5 lbs. Probably trimmed off at least a pound of fat.
I want to cook one like a trisket but didn't have the time on this day.
Instead I cooked at about 250 for just under an hour till it reached 115 then seared it till it was done. Pulled at 132.
I used a Santa Maria style mix of spices after a 4 hour dry brine and cooked with some red oak for smoke.
It came out pretty good. And the leftovers made great tacos for National Taco Day!
Sent from my SM-G930P using Tapatalk