BEEF TRI TIP

Can be cooked low n slow or hard n fast. I like both but for the smoker we gave her a rub with a mild mustard to act as a binder for the dry rub to hold on to. The dry rub was a homemade mix of salt, pepper, garlic powder (at a ratio of 40/40/20), then into the preheated smoker at 225F (107C) for 90 minutes. When we checked the internal temp of meat was 130F (54C), medium rare. Then we pushed the temperature up to 400F (200C) and a quick sear of 3 minutes each side to caramalise the outside, then rested for 15 min before slicing and serving with the obligatory green stuff.

Note…or waiver….remember every BBQ cooks different so crack on with her but might need to keep an eye out a few times to get the feel or how she cooks.