Ok grab a beer and get comfortable there are a lot of pictures
![Wink ;)](https://letstalkbbq.com/Smileys/akyhne/wink.gif)
Here are the players...
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2411.jpg)
Start by cleaning out the mushrooms and save the insides for later. Interior of the shroom coated with Little Louie's...
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2413.jpg)
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2414.jpg)
Now for a layer of smoked cheese aged for 2 months...
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2415.jpg)
Layer of pulled pork...
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2416.jpg)
Layer of blue cheese...
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2417.jpg)
Now for more smoked cheese...
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2418.jpg)
Onto a tray and into the fridge to be cooked later...
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2419.jpg)
Now for the tri-tip. Was seasoned with Fine Swine and Bovine rub before vacuum sealing and freezing...
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2421.jpg)
Get the AMAZN Tube smoker fired up with hickory...
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2420.jpg)
Now were smoking...
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2423.jpg)
Into the Memphis the tri-tip went. The Memphis was off at this time. Tri-tip still partially frozen and got 20 minutes of cold smoke...
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2422.jpg)
At noon I fired up the Memphis loaded with hickory and set it to 260F. At 1:30pm the Tri-tip was at a IT of 130F...
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2425.jpg)
I then pulled it out and gave it a coating of Hoisin Garlic Glaze with more garlic added...
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2426.jpg)
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2424.jpg)
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2427.jpg)
Then wrapped tightly in heavy duty foil and back onto the Memphis continuing the cook at 260F...
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2428.jpg)
At 3:30PM it reached a IT of 200F. I noticed that the Memphis will drop the temp down when the meat probe setpoint is within 3 degrees of target temp. Never knew it did that. Good if your not paying attention...
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2438.jpg)
I let the Tri-tip rest in foil under a towel in the microwave. Now onto the mushrooms.
I bumped the Memphis up to 350F then put in the mushrooms on the top rack...
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2429.jpg)
After 40 minutes I pulled them off...
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2432.jpg)
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2433.jpg)
Now remember the mushroom insides....
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2431.jpg)
Start with EVOO and the mushrooms on high heat seasoned with Penzy's Mural of Flavor...
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2434.jpg)
After a few minutes dump in some Red Wine Vinegar....
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2435.jpg)
Cook until reduced then add the Blue Cheese...
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2436.jpg)
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2437.jpg)
Now to carve the Tri-tip...
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2439.jpg)
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2440.jpg)
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2441.jpg)
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2442.jpg)
Back into the tray with the juice save in the foil poured back in...
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2443.jpg)
And plated...
![](http://i752.photobucket.com/albums/xx169/muebe/IMAG2444.jpg)
Last time I cooked a Tri-tip like a brisket I took it to 190F IT and it was real tender. This time I took it to a IT of 200F and it was even more tender. It was falling apart and I could cut it with a fork! If you have not tried doing this yet with a Tri-tip you gotta try it!!!