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A small 2.5lb Tri Tip. I dry brined it over night. I rubbed it with Memphis Dust. I pinned the tail on to the side to keep from burning the tail. I hot smoked it at 300° and added some apple wood chunks and some hickory chunks. I cooked it in my BGE without the plate setter with the lid down. That method makes your ceramic cooker an oven but I added some smoke. I pulled it at 130°. While it was resting I sautéed some zucchini and red onions and added some garlic salt. Then of course I just happen to have some fresh sourdough bread. All turned out well.😎
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Last edited by Breadhead; August 24, 2015, 09:40 PM.
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