Hi all,
I've been working on this recipe for about a year or so, and I have to say it is AMAZING! … The taste first and foremost from the beef and fat plus the richness added
from the hickory mesquite combo is out of this world!
Recipe:
3lb Tritip roast with fat cap sliced
2c Kikoman soy sauce
2 TB Wrights liquid smoke
Blend wet ingredients with meat Rub
1TB Kosher Salt
1/2 TB Brown Sugar
1/2 TB Black Pepper
1/2 TSP Garlic Powder
1/2 TSP Onion Powder
1/8 TSP Cayenne Pepper
Sprinkle all of rub on meat
Preheat smoker to 275 F, place meat in smoker on racks and reduce heat to 160F. Smoke with 70/30 blend hickory and mesquite. After 30-40 min reduce heat to 130F. Using fan induction method this takes about 3 hours.
Let me know what you think!!!
I've been working on this recipe for about a year or so, and I have to say it is AMAZING! … The taste first and foremost from the beef and fat plus the richness added
from the hickory mesquite combo is out of this world!
Recipe:
3lb Tritip roast with fat cap sliced
2c Kikoman soy sauce
2 TB Wrights liquid smoke
Blend wet ingredients with meat Rub
1TB Kosher Salt
1/2 TB Brown Sugar
1/2 TB Black Pepper
1/2 TSP Garlic Powder
1/2 TSP Onion Powder
1/8 TSP Cayenne Pepper
Sprinkle all of rub on meat
Preheat smoker to 275 F, place meat in smoker on racks and reduce heat to 160F. Smoke with 70/30 blend hickory and mesquite. After 30-40 min reduce heat to 130F. Using fan induction method this takes about 3 hours.
Let me know what you think!!!
