I did some smoked tri tip this weekend, and it was awesome. It was like a poor man's tenderloin 
. I did a reverese sear (I've been reading up on it, doing my homework ). I can see where you have to be very careful about letting it get too done in the smoker. I pulled it when the internal temp got to 120, and that was only a tad more than 30 minutes in the smoker. 3 minutes per side on a hot grill and then wrapped in foil. I let it stand for about 45 minutes. Very tender, flavorful, and juicy. It got to (I'd say) about a medium doneness. Probably the quickest and easiest thing I've every cooked in my smoker. If you've never tried it, check into it. Easy bbq points .
. I did a reverese sear (I've been reading up on it, doing my homework ). I can see where you have to be very careful about letting it get too done in the smoker. I pulled it when the internal temp got to 120, and that was only a tad more than 30 minutes in the smoker. 3 minutes per side on a hot grill and then wrapped in foil. I let it stand for about 45 minutes. Very tender, flavorful, and juicy. It got to (I'd say) about a medium doneness. Probably the quickest and easiest thing I've every cooked in my smoker. If you've never tried it, check into it. Easy bbq points .
