Made my best Trisket to date. Got a 2 lb Tri-tip. Trimmed the fat. Rubbed with Worcestershire sauce then seasoned with SPG and Montreal steak seasoning. On the BGW with pecan pellets for ~2.5 hrs at 225. Then wrapped in foil bumped up temp to 300 for another 1.5 hours. Removed let it rest for 15 mins. Internal temp of meat when pulled was around 205 or so. Almost forgot to get a picture. Tenderness was just about perfect. Wife said it was best one I have made so far!
