Thought you'd never ask
Here is the 3# tri tip after trimming about Â½# of fat off it.
After a simple rub of salt, fresh ground pepper, garlic salt and onion powder
Sharing time with the brisket. Panned the brisket at this time also.
Put in a chunk of pecan and this chunk of cherry (for Scott)
Flipped after an hour at 350* on the hot side of the smoker
Well done was required by the wife
Plated with a baked tater, spinach salad and grilled bread
Although I would have liked a little bit rarer finish, I loved the taste of the tri tip.