Decided to do a tri tip roast in the smoker this weekend. Went to Albertsons on Saturday and got a 3.5 lb roast. Prepped Saturday night by rubbing it with olive oil and hitting it with Stubb's beef rub. I also trimmed off the fat cap underneath (left just a little on)... So I get the prep done (I was quite liberal with the rub), put a lid on the pan and toss it in the fridge overnight. Moving on to the next day, I get my smoker up to about 225 and put the meat in around 1:30pm, along with some hickory chunks. I think I kept it between 220 and 232 most of the time. Waiting is almost as fun as eating... I pulled the roast at 138 IT (next time I'll try 130-135) after about 2 hours... maybe 2 hours 15 min... After pulling it I foiled it up on the counter for about 45 minutes (I need to work on my timing for dinner!) and sliced that puppy up... I love me some tri tip and it's super easy on the smoker. This was served with maple bacon green beans (wife) and Bob Evan's mashed potatoes (YUM). I think a 8-10 lb brisket is on tap for 4th of July. Thanks for reading and happy smoking!