Hadn't had tri tip for a while, and with all the TURKEY I ate, it just seemed to be the right thing to do. Here it is out of the package. Note the nice marbling: It had a nice fat cap on the bottom: Here it is all rubbed up with Moose Rib Rub #2 and seasoned pepper: Time to smoke it on the cold side of the Kingsford Oval with firebrick set up on other side: After about 45 mins of smoke, time for a nice sear on the hot side of the grill. That fat cap really made some flames!: Ready to pull with internal temp at 138: Time for a rest and a cold beer: Sliced and ready to serve to hungry and grateful guests: No one really spoke much at dinner, but they did make approving sounds!