Going to be a busy day today for the Bandera. Have a 9 lb sirloin tip roast in the smoker now. Injected with beef broth, worchestershire sauce and some of the rub. Rubbed with evoo and the Santa-Maria Tri-Tip rub from BBQ USA by Steve Raichlen. Smoking with a mix of cherry and oak at 250, planning on slicing it. Later will be adding short ribs and a couple of racks of bb.