Decided to do a Tri Tip for our Fajitas tonight. Use a GREAT marinade that @Erain posted on another thread and it was damn good! Here it is: 1 cup water 1 tsp oregeno 1 tsp white pepper 1 tsp sea salt 1 tsp chili powder 1 tsp cummin 1 pinch cloves 4 cloves garlic crushed 1/4 cup red wine vinegar fresh chopped cilantro juice from one lemon and one orange 1/2 cup evoo mix all except for the oil, while briskly whisking marinade drizzle in the evoo. let set for 30 min. reserve 4 tablespoons of marinade for preparing fajita veggies. Rather than letting it soak though, I injected most of the marinade into the Tri Tip and rubbed the rest on the outside. Coated it with Special Shit rub (yeah, that's really a thing). Prepped the smoker with mesquite and apple wood. Ran it in my Smoke Hollow cabinet smoker for 2 1/2 hours at 230F to an internal temp of 135F. Pulled it and wrapped it in foil for just under an hour. Put the veggies on (brushed/tossed in the marinade) for 45 minutes (1 1/2 hour for the onions) to get a tender but still crunchy pepper. After I got done cutting those up it was time to slice the main course! sooo good. Wife is threatening to quit cooking meat if i keep this up!