We're getting our first really hot weather here in San Diego, and for us that means it is time to fire up the grill. We had a nice prime Brandt Beef Tri-Tip - a beautiful piece of meat with lovely veins of fat marbled through it.
It was smoked for a bit over an hour over a mix of pecan and hickory to an internal temp around 140°.
This was our first time smoking Tri-Tip. Wow, was it good!
The frenzy of the slicing was exceeded by the frenzy of the eating...