Smokin meat family its been a couple weeks since I posted any cooks, over the weekend I smoked a couple Tri-tips for the first time. Quick break down the Tri-tips weighted almost 3lbs a piece did the basic trimmed down the hard fat that wouldn't render down along with most of the silver skin. Dry rub I used was black pepper, sea salt, onion powder, garlic powder, some red cayanne pepper. Also used a wet glaze of melted butter and garlic powder for the last 30 mins of the smoke. Looking to hold the smoker temps around 200-225 degrees and looking for the internal temperature at 145 degrees then I'll wrap them in alum foil for 15 mins. Look at the pictures below and tell what you think. Not sure why the pictures didn't load up in order!