Smoke a tri tip yesterday on one of the worse days ever. But regardless it turned out so so good! I brine the tri tip for 2 days in 4 cups of water, 2 teaspoons meat tenderizer Smart and Final Store brand and 2 heaping tablespoons of chopped garlic. I mix one tablespoon of cracked black pepper with 3 tablespoons of my Mesquite Seasoning (ad to the right the plain homely one) brown and and put it in the smoker for 6 hours at 200 degrees. I used hickory chips. Love the flavor that the hickory smoke gives the meat. I just couldn't stand it had to have a sandwich out of it with my home made mustard. The longer this mustard ages the better it is. Mustard is made out dark ale beer, yellow and brown mustard seeds, honey, and horseradish. HOT!!!! Proud of that smoke ring hard to get in an electric smoker.