Re: What's in your smoker?
First off, yup, those look good.
If you like more "bark" on the tri-tip you can try using the grill first, then hand the meat.
Growing up in the central valley CA we ate as much tri-tip as we did hamburger. We never really had a "bark" on it like we would brisket so I'm positive I would have loved it just the way you cooked it.
Counting the days until my PBC shipment arrives.
|