Smoked tri-tip done Triscuit style. Here’s how to make it step by step: 1. Start with a Gold Label Mosida Market tri-tip and pat it dry. 2. Add a light coat of olive oil as your binder. 3. Season heavily with Meat Therapy Beef Relief. 4. Smoke at 225°F until the internal temp hits 160–165°F. 5. Lay it on butcher paper, add a little tallow, and wrap it tight. 6. Return to the smoker until it hits 202°F internal. 7. Let it rest before slicing thin. 8. Build your sandwich with sliced tri-tip, chees

When you slice it just right magic happens! What do you think of this tri-tip? 🥩 #SteakNight #steaklovers #tritip #grilling #thisjewcanque | This Jew Can Que