Tonight's Supper

[ArkansasDon]

We fired up the Backwood BBQ Smoker, be cooking this 4 1\2lb Beef Tri Tip like beef brisket point. I figure a 6 hour cook @ 225 degrees over charcoal & hickory chunks. Make sliced BBQ Beef Sandwiches this evening.

 

[Mccaf]

Nice man! Love Love Tri-tips. I smoked at 6 pounds standing rib roast on my ceramic egg Sunday, marinated in garlic and rosemary and pulled it at 130°, yum!

 

[Dave]

That's gonna be delicious!

 

[ArkansasDon]

Nice man! Love Love Tri-tips. I smoked at 6 pounds standing rib roast on my ceramic egg Sunday, marinated in garlic and rosemary and pulled it at 130°, yum!

I'm cooking this one to internal temp of 200, some will think it will be dry & ruin'd. It will be moist, juicy & favorful. I like BBQ'n Tri Tip's both ways: hot & fast, low & slow.

 

[jscusmcvet]

Just learning this smoking thing in our homebuilt smoker. Thanks for posting. Reading how others are doing this helps.

 

[ArkansasDon]

out done myself again! This Tri Tip cooked up like a beef brisket point, low & slow. Made some pickled red onions & topped this sandwich with some Famous Dave Pickles & side of potato salad. Some fine chew'n & swallow'n.