Tri Tip Breakfast Tacos

Directions

Pickled Red Onion

1. Make the pickled red onion the day before. Place the julienned red onion, garlic, jalapeno and peppercorns in a mason jar
2. Combine the vinegar, water, salt and sugar for the brine in a saucepan and bring to a simmer. Once the sugar and salt have dissolved, pour the liquid into the mason jar until full.
3. Place on the lid and set in the fridge for 24 hours before use.

Tri Tip Tacos

1. Preheat the smoker to 225 degrees.
2. Trim the tritip as needed and then season generously with BBQ General SPG Rub.
3. Place the meat on the smoker and cook for 1 to 1 ½ hours, or until the internal temperature reaches 125 degrees.
4. Increase heat of the grill/smoker to 400 degrees and sear the meat off on each side for 2 minutes.
5. Heat the tortillas and start frying the eggs. Fry them individually in butter. Flip and cook for 5-10 seconds and then flip again to make the over easy eggs.
6. Build the tacos.
7. Slice the tritip against the grain of the meat and as thin as possible.
8. Place one over easy egg down on a tortilla and sprinkle with El Dinero Taco rub. The add sliced tritip, sliced avocado and pickled red onion.
9. Then finish the tacos by topping them with crumbled queso fresco and chopped cilantro.
10. Enjoy!