OK Preheated the Memphis Pro to 225. Trimmed the Strube Ranch Wagyu Tri Tip. Seasoned with 3 Eyes Rub, Garlic Salt and a dash of pepper, roasted garlic EVOO. The 3 Eye is killer rub!
Smoked at 250 for 20 minutes on the middle shelf of the Memphis Pro....I love that feature where you can get it off the grill for some real great convection. Then raised the temp to 325 until it hit 125. PUlled and rested while I set the Memphis to 500 and seared on the grill grates for two minutes and then flipped over and seared for 2 minutes and kept flipping for the 2 minute intervals until the internal temp hit 145. Rested and sliced~ This stuff is really good!