Had a tri-tip that I previuosly froze after rubbing with Teesquare's Fine Swine and Bovine Rub...
After letting it thaw some. It took on a nice color from the rub...
Then into the OBS with the convection fan on, PID set to 220F, and 2 hours of Jim Beam Oak Pucks...
And 2 1/2 hours later I pulled it with a IT of 140F...
After resting I sliced it and made a fantastic tri-tip sandwich...
The rub was great on the tri-tip. It had a wonderful flavor with a slight sweetness to it. And not too salty. A fantastic pairing with the meat