I decided to do the reverse sear method on this hunka beef. I love the added smokey flavor. :)
I drizzled olive oil on the tri-tip and sprinkled it with Big Poppa's Double Secret Steak Rub,
then added a few potatoes that were seasoned with cracked black pepper and kosher salt.
I smoked the tatoes and tip in the Memphis Pro for about an hour at 225 until the tatoes were tender and the meat reached an internal temp of 130F.
I removed the tatoes and kicked up the heat on the Pro to quick sear the tri-tip. Then covered it and let it rest while I smooshed my potatoes...
I sauteed minced onion and garlic in butter... added flour and then cream, seasoned the sauce with salt and pepper and added my cubed smoked potatoes..
The hickory smoked tri-tip, garlic smooshed potatoes and salad...
I loved it! A real comfort meal...and the tri-tip cut like butter. :)