Well, I defrosted a tri tip and since smoked on my weber is my favorite way to prepare it, I will brave the unseasonably cold weather. Here she is, about 1.75 pounds: And with a coating of Worcester and my new favorite seasoning blend: Game plan is to cook on the weber indirect at about 350 until it reaches about 110-115 and then reverse sear it until it gets to about 125 at the thickest point. That way I get some rare for myself and some medium rare for my wife and daughter. Going to use some mesquite and cherry. I'll be back!