Chorizos and Tri Tip on the WSM + ProBBQ WSM Stacker

Howdy folks...

I cooked some cow yesterday on the WSM + ProBBQ WSM Stacker without the waterpan.
The meat was cooked direct high above the coals and the drippings fell into the fire like on a UDS. Delicious !

Here we go, i started off with an unusual but mighty tasty breakfast :







Good enough to eat ;-)



A couple of hours later i put a tri tip on.
I aged it in the vacuum bag i bought it in for about 8 weeks (4 weeks above the best before date) and the results were totally awesome. Almost as tender as filet, but way more flavour.

Rubbed it 2 days prior to grilling with dizzy pigs coarse barbecue seasoning.






The 5" Dutch Oven holds a portion of potatoe gratin









Temps are very high at the start but thats what i wanted.
After closing the lid it settled to 250-300 in about 15 minutes




Turned the meat every 20-30 Minutes






After 95 Minutes the meat reached 135 F and was put in foil to rest.
I put the cheese above the potatoes and after 20 Minutes Dinner was ready.














DM

DM, That tri tip looks great!!
I usually cook mine on the kettle, think I will try this way next time. I also have always marinated. Sounds like yours was very tender using only dry rub.

Great looking stuff Marco... when did you say you were coming to visit?

Yo Marco . . . YOU da Man!! I too almost always marinade & grill my tri-tip but yours looks so scrumptious I know what I'm gonna try next time.

Smoke on, U.J.