Smoked a USDA Prime Tri-Tip roast at 230ºF until the IT reached 145ºF ... Rubbed the Tri-Tip with EVOO and Pete's Western Rub -> Wrapped in plastic and fridged overnight -> Preheated MAK to 230ºF with Hickory. Took about 2 hours to come to temp -> Rested the smoked roast for 15 minutes under a loose foil tent before carving against the grain.
Served with a side of steamed cauliflower and a green bean casserole ... Yes, steamed cauliflower! Don't get me wrong - I LOVE mashed taters but now and then the cauliflower really hits the spot. Besides, if you're watching your carbs then it's a wonderful substitute.