Here is a link to a more recent cook where I remembered to take photos: My Best Tri-Tip Yet I've done a lot of tri-tip in my MES 30", and it has turned out really well. It is one of my favorite things to smoke. However, I thought I could get an even better result by converting my Weber Genesis grill into a smoker, and using its rotisserie (I've done this before with chicken). Well, having now tried this, all I can say is, wow! The results were absolutely spectacular. Much better than the MES. I could kick myself for not taking some pics, because the meat was absolutely gorgeous. Sorry about that. Here is a quick summary of what I did. 1. I bought the dual tri-tip package at Costco. I got the choice cut, not prime. 2. I arranged the two tri-tips end-to-end, so together they looked like one uniform piece of meat. (For those not familiar with tri-tip, it is somewhat triangular-shaped, with a very long, thin "tail.") This ensured that all of the meat would get done to the same degree, at the same point in time. 3. I ran the rotisserie skewer through the two cuts of meat. 4. I used twine to secure the two pieces together, and then finished securing the beef to the rotisserie. 5. I applied yellow mustard, and then used Trader Joe coffee rub that someone gave me a few years ago. I let the meat stand for half an hour to let the rub do its thing. (BTW, this rub worked really well for tri-tip). 6. I soaked some hickory chips and then loaded them into the Weber smoking tray. I put aluminum foil on the top of the smoke tray and poked some holes into it. 7. I cooked the meat on the rotisserie for about 100 minutes, using just one of the three burners on my old Weber. I tried to maintain the heat between 300 and 325. 8. The smoke from the Weber smoke tray ran out after about 45 minutes. Rather than refill, I lit my AMNPS, with hickory pellets, and placed it in the Weber grill grease trap. I have done this before, and showed what it looks like in this thread: Rotisserie Smoked Chicken. 9. When the meat got to an IT of 135, I brought the meat inside, removed it from the rotisserie, and let it rest for about fifteen minutes before carving it into thin slices. After dinner, I put the meat in the fridge for an hour to firm it up, and then used my Chef's Choice slicer to thinly slice all of the remaining meat. I split that sliced meat into five portions, each around 9.5 ounces (perfect for a serving apiece for my wife and me). I added a few drops of the juice that accumulated while the meat rested. I froze the meat in each package, and when the meat was half frozen, I vacuum-packed each bag (I have a Foodsaver, and it doesn't work well if there is a lot of runny juice in with the meat). Finally, I used the mandolin to thinly slice an onion, and then sauted it with some butter, salt, and pepper in a CI skillet until the onion slices were dark brown. I served on a sandwich roll, using my sour cream/horseradish/mayo sauce that I've posted before. Best tri-tip I've ever had! And, I have five more meals ready to go.