Smoking Sunday or Sunday Smoking

Hard pass on the cloves!
I'm not big on them either. But they do something to the flavor of a ham. Just as bay leaves when making Sauerbraten. The brown gravy is where you really taste the bay leaves. The meat should be marinated for at least 4 days & then flipped over for another 4 days in cold storage. Man talk about a sweet & sour flavor. And tender is a understatement if prepared the right way. I cooked at the Hofbrauhouse in Abbottstown Pa for a few years about 30 years ago.
 
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3lbs Tri-tip.
 
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