This turned out fantastic!
Rubbed down a 2lb tri tip with spog and some cayenne, using some lump charcoal and a big hunk of red oak.
Getting some nice tbs off the weber! Don't mind the garden, it got out of hand in the off season LOL.
Finished at 110F IT in about 2hrs @ 200F. Added some more charcoal for the reverse sear.
Turned out perfect, we like it on the rarer side.
Served with some roasted garlic pearl couscous, snap peas and a salad.