My local butcher cut me a Tri Tip (at least that's what he called it)?
I cut it in half so my wife could have hers well done, and I could have mine rare
Here's the pics of mine,
Rubbed with SPOG and smoked with RO lump, pecan and hickory.
Pulled at 140º, rested for 1hr, then sliced.
It was very tender and juicy.
Made some great sammies for lunch the next day.
Thanks for lookin