The day was rainy and breezy so I watch the temp very close.
I bought a rub from Bass Pro shop that the bottle recommended it for Tri-Tip and coated it then let it sit for close to an hour letting the meat warm up close to room temp.
I smoked it at around 220 degrees and got the meat temp up to 140. That took about an hour and a half. I pulled it out and did a foil wrap and placed it back in for another 15 minutes. That brought the smoker temp back up to 220. I pulled it and wrapped it in towels letting it rest for 30 to 45 minutes.
The taste was amazing!!!!
Just want to say thanks to everyone one who posts here. There is so much information and good reading. It made choosing items and what do to so much easier.
Now for the pics.