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Chili-Rubbed Smoked Tri-Tip

This dish is to central California what pulled pork is to North Carolina. The first time cookbook author Fred Thompson had tri-tip this way was at a convenience store in the heart of artichoke country, south of San Francisco. The meat was cooked on a gas grill out behind the store and it was so good, Thompson talked the cook out of his recipe. Here it is.
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