But back to me and my 2lbs of beef. Today was bacon smoking day, so before I got started with that I put the tri-tip into a homemade marinade (olive oil, red wine vinegar, garlic, onion, soya sauce, mustard, and other stuff I forgot) for a few hours.
Once the bacon was smoked (5 hours later) I put the beef into the smoker at 225f with some mesquite for about 2 hours until the tri-tip internal temp was 135f.
Put it on the grill to finish quickly and char it up, then rested it for 20 min to let those juices distribute since it was a nice medium doneness.
Final product was amazing, like a cross between a steak and brisket. I think it's my new favourite cut of beef to smoke/grill.
Here's a pic of the final product.