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Made a Santa Maria style tri tip tonight and was extremely pleased with the way it turned out. Very simple cook with tremendous results. I highly recommend it. Started with a 3 pound Angus tri tip. Seasoned it up and let it sit in the fridge for the afternoon. Seared it at 650 or so for about 4 minutes per side, then foiled it while I dropped the heat to 400, at which point I threw in a combo of oak and pecan. Then I basted the tri tip with a mixture of canola oil, red wine vinegar and granulated garlic and threw it back on. Re-basted every 5 minutes until internal temp read 126. Served it with roasted acorn squash and potato salad. Results are shown below. Really unbelievable dinner. I forgot how good tri tip can be. Far surpassed my expectations.