This Blog Sucks. Who writes this crap, anyway?

Two pound well marbled tri-tip, smoked at 180F for 2 hours followed by 1.5 hours at 275 till the internal temp hit 165F Marinated in Basque marinade for 24 hours, covered with black pepper and garlic before grilling.

It is grill day.  Time to smoke a nice piece of meat.  I started the day by putting dry rub on the chuck roast (straight from the refrigerator) at 7:00am.  After adding a nice thick crust of dry rub, the roast went back into the refrigerator for about 2 and a half hours.  I pulled the roast out of the refrigerator 1 hour before it was to go on the grill to rest at room temperature. I started the Traeger at 9:45am and set the temp to 225F.  At 10:00, the roast went on the grill (fat side down) after the temperature has stabilized at 225F.  I placed a ceramic coated iron pot (lid on) on the grate with a half inch of Swanson's beef broth.  Every 30 minutes, the roast is wetted with the hot beef broth. 10:30 was the first wetting with the hot beef broth. 11:00 the probe was inserted into the thickest part of the roast.  Another round of beef broth wetting. 11:30 the probe temp was 111F and another round of beef broth wetting 12:00 another round of beef broth wetting 12:30 probe temp wa

It is a sad day.  Today I opened the last of my GoT Scotch set.  My go-to order if Scotch is always Lagavulin.  I saved this bottle for last.  It is a big mouth Scotch.  While I understand what Lagavulin was trying, I will stick to their regular offerings.