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So I tried the sous vide then smoke a tri-tip roast; turned out really good. It only takes about 2-3 hours at about 130 degrees (2.5-3-lb.), chuck in ice bath for 30 minutes, then throw on the smoker at about 225-250 for an hour. Comes out medium-rare, super juicy and tender, with a nice crust.
Unfortunately, I forgot to take a pic. And I ate the whole damned thing between dinner and lunch today.
Note: made some au jus with the drippings in the bag and a half cup of beef broth and a half cup of red wine.
Definitely going to make that again this summer.
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