Nice. I smoked a tri tip low and slow the other week to 125, got a cast iron pan good and hot and reverse seared it to 135. Tasted like heaven.
I'm down in San Marcos again for work and brought a cooler to fill with sausage from a bbq place here and goodies from a meat market in New Braunfels and I just may have to hit the HEB to put a few of these in to transport up north for smoking this summer.