Smoked a Tri Tip this afternoon/evening and it came out amazing. Followed Jeff's 2012 article on smoking Tri Tip and it was great. Used mustard and John Henry's Mojave Garlic Pepper Rub. Applied the rub last night and let it set in the fridge till this afternoon. Smoked it at about 235 degrees till the meat thermo hit 143. Came out great. Also smoked a couple of spuds at the same time. Here's a few pics of the ordeal.... On the grill. Finally done. Plated meat, spuds and sauted spinach. Here's my modified ECB.