Yes, it probably was Select. (Normal price for Choice, Angus, etc. runs as high as $8/pound.) But an untrimmed TriTip has a thick layer of fat on one side. I smoke them for about 4 hours fat-side-up using indirect heat from charcoal and wet hickory chips. All that fat is gradually rendered and the finished meat is fantastic. I don't see how Choice could come out any better.

I've found the pressure cooker to be the key to getting non-crunchy pinto beans. Sometimes you can simmer them for several hours and they still come out hard. 15 minutes in the pressure cooker at the start and they always come out with a soft texture. Then a couple of hours of simmering with the bacon, onions, etc. to develop the flavor.