Just over 3# tri-tip meat.
Night before:
Trimmed off fat.
Applied SPG. 2, 2, 1.
Applied Worcestershire
Applied Black seasoning.
Put meat on.
Smoke at 225 until IT is 130°.
1 hour later
IT 130-132.
Seared it over hot open fire for 10 minutes.
Slices up meat against the grain.
Cut up 2 green bell peppers, 2 red bell pepper. 2 onions.
Stirred in some olive oil.
Put veggies on griddle.
When 1/2 done, added meat.
When nearly done added some worcestershire.
Continued to stir fry until done.
Placed everything in large bowl.
Added salt, pepper, lime juice, and worcestershire to taste.
Amazing good. Tender.
Just a hint of lime.
Comment