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In Reply to: TriTip posted by ibbq2 on January 18, 2013 at 11:15:10:
3 Tbs garlic powder
2 Tbs coarse kosher salt.
2 Tbs coarse ground black pepper
2 Tbs brown sugar
1 Tbs onion powder
1 Tbs dried parsley
Adjust to your taste.
I trim off all exterior fat and silver skin. Lightly wet exterior to where its moist, not dripping wet. Season top, bottom and sides. Let sit for 15 or so minutes until rub gets wet/paste look. I smoke at 250 degrees using hickory/pecan (2-1 combo) until it reaches an internal temperature of 135 degrees in the center of the tri tip. Pull off and wrap in foil. Let rest in the foil for 10-15 minutes. Slice thin, against the grain. Pour juice from foil over slices.
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