Found Tri-tip on sale again so I couldn't resist. Trimmed em up and seasoned one with Lawrys and the other with Montreal Steak seasoning. Hit both with EVOO and in to the pecan smoke. Mixed the juice with Johnny's for dipping. Sliced thin for sammies and served on sweet french rolls with garlic mashed taters. I added some creamy horseradish on the side to swith off with the au jus. Delicious.