Success!!!!!!!!

quote:

Originally posted by MHS:
[qb]Juicy and flavorful all the way through.[/qb]

Really? You didn't have a problem with the tri-tip drying out? Congrats!

I've noticed that with the 2 tips I've tri'd (SLAP! Bad pun, BAD pun!), both came out kinda' dry at 155-160 internal, even with a decent sized fatcap.

Next time I think I'll try scoring the cap to see if that helps..and inject!

-joe

Since coming out west we discovered Tri Tip. I marinade overnight in a commercial marinade or white wine or even a beer mixed with herbs, it is not a waste of good beer.

I rub with onion powder, garlic powder, rosemary, celery seeds, pepper and so on. whatever is handy.

Cooked in the oven or the smoker, fat side up, it makes a very good gravy, sliced thin crossgrain makes very good sandwitches or just slice and microwave with steamed veggies, the plate is filled with juice.

Next I am doing some beef ribs and a Chuck roast that will later become chili. Then I will do a turkey.