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Message: <blockquote data-quote="MossyMO" data-source="post: 37294" data-attributes="member: 347">[FONT=&quot]Cold smoked a couple of Tatonka Dust seasoned tri-tips with the tube smoker and cherry wood pellets.<a href="https://imageshack.com/i/p5MuUESbj" target="_blank"><img src="https://nodakangler.com/forums/images/not_found/2015/07/MuUESb-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>-----Cooking the tri-tips with indirect heat around the Vortex till the tri-tips reached an internal meat temp of 100º.<a href="https://imageshack.com/i/ipV4OHy6j" target="_blank"><img src="https://nodakangler.com/forums/images/not_found/2015/07/V4OHy6-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>-----Searing the tri-tips over the directly over the coals and also around the Vortex with indirect heat stuffed mushrooms and brussels sprouts.<a href="https://imageshack.com/i/f0jDRBWhj" target="_blank"><img src="https://nodakangler.com/forums/images/not_found/2015/07/jDRBWh-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>-----Tri-tips just finishing the sear as the internal meat temp hits 130º and they are pulled for a 20 minute rest.<a href="https://imageshack.com/i/exkzA5R0j" target="_blank"><img src="https://nodakangler.com/forums/images/not_found/2015/07/kzA5R0-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>-----Sliced<a href="https://imageshack.com/i/iprCbA8Sj" target="_blank"><img src="https://nodakangler.com/forums/images/not_found/2015/07/rCbA8S-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>-----and served... this was so good!<a href="https://imageshack.com/i/p5HuwD8Aj" target="_blank"><img src="https://nodakangler.com/forums/images/not_found/2015/07/HuwD8A-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>Thanks for looking![/FONT]</blockquote>

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