Quote:
Originally Posted by j_marinelli
Both meats turned out pretty good. Only hick up was I cooked the tri tip maybe an hour too long. It was falling apart and was so tender it would not cut very well. It ended up being like shredded beef
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I usually "smoast" (smoke/roasting at about 300 degrees) tri-tip and take it out of the smoker once it reaches medium rare. I also marinate it for a few hours before smoking in a 50/50 mixture of Pepsi and BBQ sauce. Once the meat is in the smoker, I'll boil down the Pepsi-BBQ mix and then use it for basting the tri-tip for the last 15 minutes or so.