I'm a little late on posts since this was part of the dads day weekend cook. So they were a couple of tri tips from Costco. They only had about a 5 hour dry brine before they went on the cooler side of the cooking chamber. They were at 215-220 ish for bout an hour and half till they hit 120. Then stoked the coals in the fire box tossed in a grate and seared them off. We made some samiches with them on sourdough and the wife said it was so tender she couldn't tell the difference between the bread and the meat.(small pat on back).
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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