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This isn't the most traditional Easter dinner, but it was Sunday's dinner. With the temps outside reaching for the 80 deg mark. It was a fine day for a BBQ. These are 8 pieces of tri tip 14 pounds in all. Marinated for 48 hours in k.c. masterpiece steak house marinade.
Seared both sides on my infrared grill, before going to the smoker.
On the smoker at 11:00 a.m.
Off the smoker at 1:30 p.m. Smoked these bad boys over mesquite at about a 235* average. Also poured the leftover marinade in to the reverse flow, during the smoke (watered down a bit)I took these to a 138* internal temp.
Sliced after 1hour foiled and wrapped in towels.
Done throwed on some 25 potatoes at 12:30 and they smoked in the rear smoker part on my newer stick burner. We did a couple sweet potato /yams ...not in pic....
Plated with a potato. Not my plate here though...cause I would load up on the grilled onions and provolone cheese smothered in cherry chipotle and dijon mustard...oooh yeah bud!! Hope everyone's day was filled with good weather and joy!
Thank you for checkin' out my smoke!
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