More MAK Tri Tip

MAK DADDY

Moderator
I smoked these a while back using Jim's brisket style method, really good and very contrasting to the normal tri tip (med rare) I usually do.

Smoked at 225 til IT 165, mopped with MAK bbq sauce and foiled, bumped to 250 and cooked til 190. Rested and carved, gone in minutes so I didn't get any final pics!
Thanks for the tip Jim!

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jimsbarbecue

Moderator
Glad to hear you tried this. It is almost like a different cut of meat. My wife calls it brisket style! Only six ,You could have used the upper rack and done 12.
 
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