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That turned out so good, I'm already to make another one :)

Dinner time! I'll let you know how it turns out after we slice the tri-tip! Edit: It turned out great! Fell off the bone and really good flavor too. I'll use more wood chips next time for a bit more flavor.

Almost 3 hours in and things look good still. I'll up the temp to 300 in the last 30 mins or so to get the skin crispy as we like it :) More pics when I pull it from the grill in an hour or so...... Don

Thanks everyone! I'm looking for an internal temp of 140 on this one then I'll be reverse searing it on the grill for a few minutes a piece. Don PS: I'm updating the original post with pictures and updates.....

Were just over an hour in now and things are smelling good. I dropped some cherry chips on for a bit of flavor.....let's see if we can taste it in the long run.

It's time for another tri-tip and it just so happens I have one in the fridge. I really am a fan of the simple when it comes to seasoning my meats, and I didn't treat this one any differently. Garlic salt and pepper then wrapped in saran wrap and placed in the fridge over night. I woke up early...

I've got the day off today so I decided I might as well cook up somethin' delicious for lunch. I had one 3lb tri-tip left and my lovely SWMBO (she who must be obeyed) picked up some chicken leg quarters on sale at the store the other day when they were on sale (I've never cooked leg quarters...

This is the thread I dug up when I was looking for the recipe: http://www.smokingmeatforums.com/t/96882/no-boil-macaroni-mac-cheese Hope that helps! Don

That steak looks really good! Gonna have to try one in the smoker, and that mac and cheese looks awesome good too. Hopefully the search function will turn up a recipe on it for me :)

Lookin good! I love the recipe as well but I am lazy and don't inject. 

Thanks for the comments guys! There were 0 leftovers as a matter of fact Pops LOL I'll be doing up another one tomorrow for lunch (with some chicken thighs). Hopefully this time I'll manage to get a little more pink in the meat. I'll post pics as I go in a new thread....... Don