Been a while since I posted, so figured I would share a little something I threw together tonight. Tri-Tip was seasoned with an off the shelf seasoning blend. Smoked at 275 till 130it. Then a quick sear in the cast iron skillet. I allowed it to rest for about 30 min before slicing. You can see the grain of the meat real well. I did my first cut with the grain to get a more manageable piece to work with as I cut across the grain.