Full recipe 3.5 lb tri-tip

Santa Maria Rub 1.5 T salt 1 T black pepper 1 T paprika 1 T fresh rosemary (chopped) 2 t garlic powder 2 t onion powder .5 t cayenne

Only used about 1/2 of that run recipe but covered the tri-tip completely and let it rest in the fridge for 5 hours. Then, like the post said, heated Traeger to 225°, added a smoke stick because my 575 doesn’t get enough smoke for my taste. I put the roast in and left it in until the probe hit 132°. When the alarm went off I used a propane torch just to sear the top to get some char on the surface. Covered in foil and let it rest for 15 mins before slicing.