Have pork shoulders and ribs to do for the weekend, soooo the Wife and I decided we would get a beef fix now. We found a nice tri-tip at Costco, choice cut.
Added extra pepper to the Santa Maria seasoning 3:1, used OO to make a paste and rubbed generously.
Into the smoker @ 220* used the Auber PID with the target temp 125*, also had the Maverick probe in place.
Out of the smoker with IT of 127* and time for a little 10 min rest, then slice to eat.
The center was rare and the tapered ends med-rare, the way we like it. The pics show the meat with a more red tint than was present. Buttered corn on the cob, roasted new potatoes, home made salsa with chips made a tasty meal, and of course we had a glass of red wine.
