Smoked Chicken, Ribs and Tri-tip on the Pit Barrel with B&B briquettes, Cherry, Hickory and Mesquite chunks.
Ribs were no wrap, seasoned with Sucklebusters Texas Pecan, glazed with 1 coat of Sucklebusters Texas Pecan sauce.
Chicken was seasoned with Ralph's Fajita Lime and Kinders Margarita seasoning with tequila, agave and lime. Smoked then panned at 160 with butter to soften the skin.
Tri-Tip was seasoned with Pit Barrel Beef and Game seasoning and Restaurant grind black pepper. smoked to 130 and then reversed seared at 500 degrees until I got the char I wanted.

That all looks great Bobby! I haven’t done the tri tip medium rare yet.

Just my opinion, it's the best way. I tried it like brisket and thought it was too dry. Its moist and tender this way. Like a tenderloin kinda.

Beautiful

I’ve had no problem keeping tri tip moist when slow cooking. I add some beef broth to the foil when I wrap @170°. I also use prime cut.

Yep, mine was prime cut too. All I buy is prime on Tri-tips. If I ever slow cook one again I will add broth along with Beef Tallow.

Looks awesome

All 3 proteins in one cook. Those look awesome . I smoked a prime Tri Tip like a brisket this week for the first time. My wife will not eat anything that rare, so I cooked mine like a brisket for 6.5 hours until 205 degrees and rested in a cooler for 2.5 hours. I was pleasantly surprised with the flavor and tenderness. I sliced it very thinly and pored the juices that cooked out of it over the meat. I would absolutely smoke one of these again. I bought into the all the hype about how great a chuck roast smoked like a brisket was a while back. It was nothing like a brisket and I`ll never smoke another one. Chuck roasts belong in a crock pot with potatoes, onions and carrots.

What a spread!
That all looks amazing!
I know that was some good eating right there!

What a great combo!!

"glazed with 1 coat of Sucklebusters Texas Pecan sauce." I meant Sucklebusters Peach BBQ sauce.