Today I’m smoking a 2.4 lb tri tip on my Pit Boss Sportsman, and I’m walking you through the temperature and technique that actually works for me every time. Tri tip is one of my top favorite steaks—if a steakhouse has it, that’s what I’m getting, hands down—so I’m always excited to cook it on the Pit Boss because it always comes out really good. I start by trimming a little fat off, then I use a little vegetable oil as a binder and coat the whole thing with Killer Hogs Steak Rub, making sure I hit all the sides and pat it in. For the cook, I run the Pit Boss at 250°F and smoke it until the internal temp hits about 130°F (thermometer in the thickest part). Once it hits 130, I pull it and crank the grill to 350°F so I can use the open-flame sear feature. I sear about a minute per side, but it’s really up to you how much sear you want. One thing I’ll say—this feature is nice to have, but it kind of sucks because you don’t have a heat deflector when you’re cooking over the fire. After that, I rest it about 10 minutes and slice it against the grain. The result? Juicy, a little pink inside, and the flavor from that steak rub is just amazing. This one was a 10 out of 10—one of my best tri tips so far.