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I used nothing but SPG and Mccormick, Montreal Steak, and a touch of Worcestershire as a binder ...Worked very well. Never heard of LM, will have to look online. Always willing to try something new.When i cook mine i use a rub called LM spade its great on tri tip. They make chicken and pork rubs too. More for a high heat grilling type cook the slow smoking but it yummy
Hadn't even thought about it since the gas grill was so convenient and saw it done that way on a YouTube video. Might be worth a try next time. Haven't used the sear plate at all.glad all tri tips smoked well......I forgot about smoking a tri tip......have any of you seared your slab by opening up the sear plate?
I like to grill them indirect till about 120. Then a direct sear till 135 and let it rest. Gives those who like medium the outside ends with the good part in the center. For those of us that don't like our stuff burnt.I never smoked my tri tip, but I think I'm gonna give a whirl this week. I see there is another way to smoke it (besides the brisket way) Smoke it to 130-135 wrap and rest for an hour....what say you?