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In Reply to: My first Tri Tip posted by Dave from Pitt on April 13, 2013 at 14:55:13:
Tomorrow is the day.... So, does a chemical tenderizer work better than giving the meat a good work out with a couple of forks? No one injects? One of my most favorite beef rubs is an oldy but a goody, learned here a number of years ago, Bears Brisket Rub... Will coat with a litle Olive oil and then a light coat of Durkees Steak Dust and then the Bears Brisket Rub. It is only 1.85lbs, so I'll use the Kettle. Royal Oak Lump and a couple of chunks of cherry. Offset. Take to internal temp of 130 - 135* then wrap in foil and rest for 30 minutes.... Sound like a plan that works? Will let you know..
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