-Trim bottom and sides of tri-tip
-Butterfly fat cap only
-Dry rub all of the meat, especially under fat cap. I like to do it all the night before if possible.
-Bring meat to room temp, start smoking!
-Pull at 110, cut off fat cap and let rest while pit gets to temp
-Sear both sides evenly and pull at 138
-Let rest for 10-15 minutes
-Thinly slice and load on a french roll with your favorite sauce
This time around:
Dry Rub: Magic Dust
Added Fuel: Cabernet Sauvignon Vine trunk 2 fist size clumps)
BBQ Sauce: Home made tomato based Habenero BBQ sauce