With the In Laws coming over this past weekend, I threw a couple of tri-tips on the grill. I did one unseasoned for my wife and one that pre-marinated using a wonderful marinade form a local Hispanic store.
Thrown on the smoker
My CG Outlaw leaking like a sieve but still maintaining temp.
I threw them on the smoker at 250 degrees, but after about 3 hours they still weren’t to 145, so I had to throw them onto the gas grill to finish them. My wife and MIL like their food to be burnt black so I had to take a few slices and put them on the gas grill a little longer.
We all preferred the marinated ones (top bear view pic).