2lb beef tri tip

I just did one that was 3.54lbs and it took just over an hour indirect at 250-275 to get to 130, pulled it and reversed seared it which took it to 140 which is still medium rare for a Tri Tip. Make sure you let it rest for a good 20-30 minutes after or you will lose a lot of juice.

If you don't have a good therm to put in the meat it can be a real pain,I suggest a Maverick,just because it's what I have,but there are others check them out it's great to let stuff cook while you can sit back and relax and know what's happening! Make sure you cut it properly it makes a big difference you need to cut against the grain and it runs in multiple directions on TT.