Okay, that post could have been more useful. The tri-tip was cooked at 230F for 4.5 hours, it was rubbed with a first layer of Simply Marvelous Cherry rub and a second layer of my own riff off of the Dirty Dalmation rub. It was cooked over Royal Oak briquettes. I did no sear on the tri-tip for this cook, it was straight up low-n-slow, served with a 15 minute rest under a foil tent. It was one of the best tri-tips I have ever had.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."