In this video we season up a tri-tip with Killer Hogs Brisket Rub and smoke it in the Gozney Dome using Jealous Devil lump charcoal and add some oak wood chunks for a great smokey flavor. Once the internal temp hit 115f we pulled it out and got the temps up and seared it off in cast iron for just a few minutes. After a rest we slice it up and top it with the delicious chimichurri we whipped up. What a great bite with amazing flavor!
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Music by Slip.stream - "Let It Go" - [ Ссылка ]
