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I smoked a 2.3 lb tri tip on the Weber kettle Saturday afternoon using hickory. I covered it in Badia's fajita seasoning...love that stuff. I removed it at about 145 IT and let it rest for a few minutes before slicing. I wanted to pull it at 135 but things happen and I get distracted. Actually, I was cleaning an area up that people have used as a dump over the years. 
On the hill behind the barn...The Weber looks so tiny.
Getting ready to pull the tri tip
Beef...it's what's for dinner!
The next morning I fixed breakfast using the 10" dutch oven. I had baked some extra potatoes the night before and chopped those up for fried potatoes. I fried some bacon on the DO lid. Started 3 sausage patties in the pot with the potatoes but moved them to the lid once the bacon was done. And finished with scrambled eggs. Once the charcoal was ready, it did not take long for this breakfast to come together.
I don't know why, but I love this pic.
Thanks for checking out my tri tip smoke and DO breakfast!
On the hill behind the barn...The Weber looks so tiny.
Getting ready to pull the tri tip
Beef...it's what's for dinner!
The next morning I fixed breakfast using the 10" dutch oven. I had baked some extra potatoes the night before and chopped those up for fried potatoes. I fried some bacon on the DO lid. Started 3 sausage patties in the pot with the potatoes but moved them to the lid once the bacon was done. And finished with scrambled eggs. Once the charcoal was ready, it did not take long for this breakfast to come together.
I don't know why, but I love this pic.
Thanks for checking out my tri tip smoke and DO breakfast!
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