Low & slow tri-tip - Astick was right!

Prof Dan

A while back, Astick said to smoke tri tip at 250 for about an hour per pound [to 150 internal], and then let it rest for a half hour while it re-juiced itself [and came to 160 internal]. I was skeptical -- tri tip is usually done at 350 for a half hour to 135 internal -- but I tried it his way, using oak chunks. [p]It was excellent -- very smokey, very juicy and tender. It did not resemble the Central Calif. tri tip I am used to [charred outside, red inside], but it was great. [Slice it thinly across the grain.]
This technique is great for a big party -- you could do several tri tips at once, with no worry about overcooking them. This is a very "user friendly" method.[p]Thanks, Astick!