I dry brined it overnight with just salt. Then I added a rub right before putting it in the smoker. I smoked it at 300° and pulled it at 130°. I sautéed some zucchini and red onions and added some garlic salt. I just happened to have some fresh sourdough bread on hand too. All went well.
Hi Chef Jacob. How was your boot camp? That slice of bread was really good. I prefermented the dough for 16 hours. Then added the remaining ingredients and worked it to the final shaping stage. I put it in the banneton and into the fridge overnight. It was a pretty loaf and very tasty.
Beautiful color on that beef Brian. Looks marvelous, my only knock is the wine glasses, I'm not a fan of stemless. HA
Also, what's with the comb? Is that a new smoking device?
I have both... Stemmed and stemless. When I'm alone I prefer stemless. The comb is to remove crumbs from my mustache mostly. I forgot to remove it from the picture. Tri Tip is popular here in SoCal.
The tri-tip looks nice, but hot damn that slice of bread is sexy!