Found a tri tip a while ago, and decided to break in the Thermapen with it. Trimmed it up and marinated in Worcestershire sauce, then let it come up to room temperature, sprayed with olive oil and sprinkled with Montreal Steak seasoning.
Mixed some hickory chips in with the lump, stabilized at 250 degrees dome, and gave it 20 min until it hit 115 on the Thermapen. Pulled it off and opened the vents up, then gave it about 3 minutes of sear.
It was amazing. Tender, smoky, juicy. I'm sold on tri tip.