Tri Tip

 

 

Smoked then seared.

Rub on one, salt, pepper, garlic on the other.

Smoked for a couple hours for an internal temperature of 145.

If you want a little more rare, go to 135-140.

Put on a hot grill for a couple minutes on each side to sear them.

Wrapped in foil and let rest for 20-30 minutes.

Come out like a big juicy steak.

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