Yoder Smokers Community Forum

Anyone doing it? I love this cut of meat - cooked medium rare and sliced thin. So much flavor.

Extra credit: what about buffalo tri-tip??

When I do them, I do them just like I do steak: viewtopic.php?f=40&t=1386

Ah, right. Just treat them like a big steak. Makes sense.

Thanks!

Rub:

3 tsp pepper
2 tsp salt
1 1/2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp rosemary
dash of cayenne (to taste)

Completely coat meat in rub and smoke at 225 to your desired temp. I go about 135ish.