Rubbed a Safeway Choice Tri-Tip Roast with Extra Virgin Olive Oil and my own Smokin' Pete's Seasoning. Wrapped the Tri-Tip in plastic and fridged overnight. Preheated the Green Mountain Grill Davy Crockett with Apple wood pellets to 190ºF. Smoked the Tri-Tip Roast and the Johnsonville Brats for an hour before bumping the smoker-grill to 325ºF.
Pulled the Brats when the internal temperature reached 170ºF (~ 1 hour 20 min). The Tri-Tip was pulled when the internal temperature reached 145ºF (~ 2 hours) and rested the Tri-Tip under a foil tent for 20 minutes before thinly slicing against the grain.
Does it get any better than a Smoked Tri-Tip Roast with some Johnsonville Brats for appetizers? I think not! The best of both worlds ...
Smoked to perfection (medium rare) using a Frog Mat to prevent sticking to the grill.
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