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As many have stated, the issue is likely the Mesquite, which can give food that "I just survived a house fire" taste. Your method might be strong just the wrong species. Since you're making tri-tip twice a month, you have plenty of opportunities to experiment with different pellets. My favorite...

No one does it unless you consider Corned Beef and Pastrami. My local Jewish deli gets some pretty spectacular results, not to mention Manhattan's Lower East Side.

I have a general rule for dining out. Don't go to a place that can't make a dish better than I would make it unless it is a dish I do not have the resources to prepare. I haven't been to an Applebees, Famous Daves, or Chilis in at least a decade, probably longer. BBQ fits into the exception...

This method is recommended by manufacturers of black steel cookware as well. I've also heard of potato skins and kosher salt being used to season a pan.

Roast your bacon on cooling rack set on a sheet pan. Flat, no splatters on your range top, no grease fires in your grill.

I'm following up my own review with another. I was in the area for a dog training class (which are absolutely necessary when my puppy is already 88-lbs. and can put his paws up on my shoulders, I'm 6'-1"). I got a pound of brisket and a pound of corned beef (I guess also brisket). Carolina...

Use some firebricks. Gas grills are designed to be well ventilated (just look at the difference between the Char Q and a Q2200). Well ventilated means not great at keeping heat inside. Adding thermal mass can, in theory, help counter act the effects of ventilation. Same reason why the grill...

Chili is my absolute favorite dish. When I was a sophomore in college down in Texas, I took an advanced speech class and one of our required speeches was a demonstration. My demonstration was a real Machiato (not that crap from Starbucks) but one of my classmates did Texas Red and he had...

Chili dogs before the little snots start showing up to take my candy.

I have a cheap porcelain-enabled dutch oven for the grill so I don't stain the pretty LeCreuset on the pit.

Bodacious was my first experience with a real BBQ joint. There were a few locations in Longview where I lived and some more around NE Texas. It's been 20 years but I remember developing a BBQ addiction quite quickly. It was, at least, a reprieve from university cafeteria food.

My dad likes this place but I've never been impressed. They're doing a lot more than traditional BBQ including pizzas and a bunch of different BBQ-centric appetizers. I'd say it's a step above national chain BBQ places but not much better than that.

After bouncing around to a few different gas stations, LDs now has a brick and mortar (for about 2 years now). It's not far from his last gas station setup (2511 Main St, East Troy, WI 53120).

Mesquite is a great smoke flavor but most find it too strong and it can get acrid pretty quick. The beauty of a charcoal-fueled cook is that you can control how much smoke wood you are using. I'd never use Mesquite in a stick burner but a 1/2 chunk in a WSM can give your brisket some depth along...

Mine is properly calibrated and consistently reads 35° cooler than grate temps. I'd say it's accurate to what the temp is in the dome but I aint' cooking food up there.

KBB. Always available. Therefore, every cook is consistent. If I'm grilling, as opposed to BBQing, I'll flirt with other fuel options.

The briskets I get from Sams or Costco consistently yield 40-45%. I'm guessing that the extra trimming required versus a brisket from the butcher is the culprit. Hard to pass up Prime brisket at $4.66/# even if the yield is a bit lower.

I don't ever light briquets separately when smoking with charcoal. It is very hard to oxygen-starve already lit briquettes in a Weber. They're not designed to be air-tight. I tuck two Weber cubes or tumbleweeds into the charcoal in either my SnS or the charcoal basket of my WSM. Light starters...

LD's

A cracker-thin crust is a whole different animal. Not sure that's what the OP was going for given his pics but still valid. FWIW, probably my least favorite crust genre. Not because I don't like a well-executed cracker thin crust but because I haven't had very many that are good. Pizza toppings...