Cold smoked a couple of Tatonka Dust seasoned tri-tips with the tube smoker and cherry wood pellets. ----- Cooking the tri-tips with indirect heat around the Vortex till the tri-tips reached an internal meat temp of 100º. ----- Searing the tri-tips over the directly over the coals and also around the Vortex with indirect heat stuffed mushrooms and brussels sprouts. ----- Tri-tips just finishing the sear as the internal meat temp hits 130º and they are pulled for a 20 minute rest. ----- Sliced ----- and served... this was so good! Thanks for looking!