i got tired of the lousy brisket flats out here in Cali so i decided to give a select tri tip a try. i have to say, this thing blew away the 2-3 flats ive done in the past that i was very happy with. of course the price comparison weighs heavy for brisket, the taste weighed heavy for the tri-tip. here's how i did it...
hit the tri-tip (2.5 lbs) w/ worc sauce, rubbed one side liberally w/ spicy montreal, the other w/ fresh ground pepper, kosher salt and garlic powder. then, straight into the smoker at about 210 w/ an ounce or two of pecan. let smoke 4 hours (fat side up), then foiled (fat side down), added a cup of sauce and put back in at 185 or so for another 3.5 hours. the sauce was basically 2 cups water, one beef boulion (sp?), worc sauce, pepper and a bit of garlic and onion powder. i let that reduce down to about a cup.
the tri-tip sliced nicely, a bit less than 1/4 inch, if i pulled each end of the slice it would pull apart w/ a little effort. some good eats is all i can say.
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