On the SmokeFire at 11:00-2:30. Then wrapped in foil. Til around 4:30. Approx 203 internal temp. Smoke fire was at 250 the whole time. Is good(https://uploads.tapatalk-cdn.com/20211022/94e6e9b1c9230037e41581d932f2d78f.jpg)
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Amazing
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Wow, that even looks like a brisket in the slicing pics. I'll bet it was tender, especially with the across the grain slicing. Nice job!
That looks delicious!
Lookin' delish!
I love when folks experiment on cooking styles and King you look to have nailed this cook I am putting this on my bucket list..
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I'm not sure how I missed this but it's going on the list. Well done
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Just a note, I definitely prefer hot n fast tritip, but this was compatible to brisket in half the time...
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That tri tip looks so juicy. I need to try that method and foil like you did. That smoke ring is beautiful! Awesome job with that.
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Very versatile piece of meat. Great hot and fast to medium rare or like you did it. I go back and forth between the two all the time. You nailed that one.
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