Smoked a USDA Choice tri-tipthis afternoon. The rub is brown sugar, SPG, cayenne, & a touch of Chipotle Chile powder & all spice. Seared it over my pecan fire then smoked it at 235 , pulled it at 140, and let it rest 10 minutes while I grilled peppers & onions. Cut thin with an electric knife . Toasted buns then placed meat & veggies on King's Hawaiian Sandwich rolls & melted cheese under the broiler. Delicious finished product.