I failed to get a before picture of my tri-tip rubbed up and ready for cooking. Anyway, my rub consisted of the following: 2 TBS ground coffee 2 TBS cocoa powder 2 TBS. sea salt 1/4 cup packed brown sugar 1/2 tsp. cayenne powder 1/2 tsp. chipotle powder * enough rub for probably 8lbs of meat Mixed that into a small plastic bag and rolled to remove brown sugar clumps. Coated my tri-tip (approximately 3 lbs) with rub and wrapped tightly with plastic wrap. Placed in fridge for about 24 hours. I heated up my MES30 to 225*, filled the water pan with this mornings leftover coffee and water, added apple and cherry chips and plan to smoke to an IT of 160*. Well, I went against my better judgement and cooked to an IT of 175* since I've read to cook brisket to 180*. It came out a little dry but not terrible. Next time I will cook to an IT of 145*. Lesson learned!