Reverse seared a tri tip for the wife and I tonight. Trimmed a bit, rubbed with evoo and simply marvelous peppered cow. Smoked in the mes 30 with a mix of cherry and oak in the amps. Took a little over an hour to reach an internal temp of 120 or so. Fired up the weber gasser and seared on grill grates 2:30 per side and then another 1:30 per side to an internal temp of 130 deg. Rested 15 min or so under some tented foil and then it was dinner time! Came out great, very juicy and tender when sliced across the grain. Thanks for looking.
Rubbed and ready to go.
After the smoke, ready for the sear.
Time to eat!
Dinner is served.