This is gotta be my favorite food. It's all mine, as far as I know.
My mom gave me the idea though. She told me she liked to add soy sauce to ground-beef, to give it flavor. Also to make it not stink up the kitchen while it was cooking. So one day I decided to try soy sauce with tri-tip, only in a marinade instead of cooking with it.
The weight of the meat doesn't make a difference, it's all in the time you marinate and the smoking itself.
04The day of bbq: AHH, the wait is over! Fill the smoker with coals! And I mean fill it! The wet wood chips will make your flame die down a bit.
05About an hour before you start smoking, put four handfuls of wood chips (hickory, mesquite or olive are best!) in a bowl of boiling hot water; let soak until your coals (NO GAS SMOKERS) are white or your smoker reads IDEAL. If you have a Brinkman, put wet wood chips right on the coals.
06When the ash clears, add your meat. Let cook with lid on or door shut, about 2 1/2 hours, flip at least once. Add chips every time the smoke dies down. Cut smoking time for rare meat.
07When it's done enough for you, (I like mine well done!) serve with macaroni salad and a beer roll, or potato salad and a potato bread roll. They both are great!
087Just make sure you have a beer to salute me if you like this recipe and good friends nearby to enjoy this with you is always great!