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!
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!