I smoked a TrTip Roast the other day.
2.57lbs, i picked up for at $7.32/lbs
I put a basic BBQ rub on it.
It was 60 degrees out and I used hickory chips in the smoker which I set to 220 degrees
I kept it in for just under 3hours and pulled it at 145 degrees. I would have pulled it sooner but it still had a spongy feel to it, it felt under cooked, but it wasn't. I have to learn to trust the thermometer and not go by feel.
All sliced and ready for the plate.
And I served it with a great IPA