Bought a load of goodies yesterday, planned on smoking the tri-tip today along with the pork spares, pork loin ribs & chicken. Couldn't wait and it was nearing dinner time. Removed roast from packaging and rubbed liberally with Pappy's Choice 50% less salt rub. No sugar, nothing I cannot pronounce or know of is in the rub. They even use fancy Kosher salt flakes! I use the less salt one because the regular one is so damned salty I can't use enough to get the flavors going.
Installed hickory wood squiggles to smoking box, preheat SRG on high for 15. Turn to low. Lowered oiled rack, meat at center, and closed the lid. Drink booze.
Checked internal temp in 35 minutes, cooker getting cold. Out of propane! Install recently (Friday, in fact) purchased and filled propane tank and resume. Drink booze.
Um, can't remember how long it took, ahem. But I was lucky enough to pull the roast with an internal temp between 125 and 130. Drink booze while meat rests on cutting board for 15 minutes.
My oldest boy and I ate the entire roast while standing over it in the kitchen. Sure we had fresh corn on the cobs, but that's not worth mentioning at the moment. It was all about the beef. So tender, so toothy and full of rich beefy & smoky flavors. Perfectly done!