yeah, i was shaking my head thinking of you cursing me when i saw what they were this morning.  i did buy one of each flavor they had.  i made too many other things this morning so they are in the fridge for a cook on another day.

I may smoke them and then try out the searing station on the gasser at the end of the cook.

JaJaJa...If they taste like the one last night I will be very pleased.

You cooked at a much higher temp than I do. I go with 250 and reverse sear. It gives me a fairly consistent color inside. I do a lot of tri-tips. More than anything else. They are readily available for a good price where I live.

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Yeah, when we lived in California you could get tri-tip anywhere it seemed.  Heck, Santa Maria was the home of the original tri-tip.  Also popular in Nevada and Arizona, but just an unheard of cut of meat back here and in most of the East I think. I was able to pick up 2 more at the local market yesterday, but $7.99 a pound!  Hopefully they will continue to sell them.

Traditionally it is a cut of meat that is grilled.  That is the way it was cooked in the part of the world I grew up in and it is always the way I have enjoyed eating it.  I am not a fan of the reverse sear.

I bought 4 of these last year at our local Fareway store in in Iowa. $2.99/lb.  Just a 50/50 kosher salt and pepper and on the smoker. OMG!! These things just have a ton of flavor probably my favorite cut of meat now with the point of the brisket my second fav. 

One of my favorites too.  My wife and daughter went out of town for a few days, so I'm cooking one the way I like it, which means not overdone.  They don't believe the red juice is a protein called myoglobin.  They think it's blood.  Party time!!